Ingredients
Scale
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup warm water (110°F/45°C)
- ¼ cup granulated sugar
- 1 cup whole milk, warmed
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon salt
- 3 cups all-purpose flour, plus more for dusting
- Veggie oil or canola oil, for frying
- 1½ cups powdered sugar, for dusting
Instructions
- In a small bowl, stir yeast into warm water and let sit until foamy (5 mins).
- In a large mixing bowl, combine yeast mixture, sugar, warm milk, melted butter, egg, and salt. Mix well.
- Gradually add flour and knead until smooth and elastic (about 8–10 mins by hand or 5–6 mins in stand mixer).
- Place dough in a greased bowl, cover, and let rise in a warm place until doubled (1–1½ hours).
- Punch down dough, roll out on a floured surface to ¼-inch thickness.
- Cut into 2-inch squares. Cover and let rest 10 minutes.
- Heat oil in a deep pot to 360°F (180°C). Fry beignets 2–3 at a time until puffed and golden (about 1–2 minutes per side).
- Drain on paper towels, then while warm, dust generously with powdered sugar.
Notes
- For authentic flavor, use fresh yeast and warm (not hot) milk to avoid killing the yeast.
- Don’t skimp on the powdered sugar—it’s essential for that classic beignet texture and sweetness.
- If you don’t have a thermometer, test oil by dropping a flour-coated dough piece; it should bubble immediately and rise to surface.
- Best eaten fresh the day they’re made, but can be reheated in an air fryer for 1–2 minutes to restore crispness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Method: Frying
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 3 beignets
- Calories: 210 Kcal
- Sugar: 10g
- Sodium: 165mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
