If I can offer one top tip before you get started it’s to make sure you have a candy thermometer, it’s pretty essential for frying donuts so you get that perfect fluffy and airy center but golden and crispy outside too.
What you need to make this recipe
Water – warm water is used to help activate the yeast. A warm environment encourages the yeast to grow but it has to be warm water and not hot or it’ll do the opposite and your dough won’t prove at all. Yeast – dry active yeast or instant yeast is best for this recipe. All-purpose flour – regular AP flour is fine for this recipe there’s no need to use any fancy flours here. Butter – use unsalted butter because salt is added to the dough separately and make sure that it’s very soft, at room temperature. Whole milk – I use whole milk to make this recipe but you can also use evaporated milk. Sugar – white granulated sugar is used to sweeten the dough and help feed the yeast. Vanilla – this adds so much delicious flavor but make sure to use real vanilla extract and not essence. Powdered sugar – to make authentic Beignets you need to dust them in plenty of powdered sugar, delicious! Vegetable oil – use a vegetable oil for deep frying the beignets, I like to use canola oil.
How to make Beignets
Add the warm water, yeast, and a little sugar to the bowl of a stand mixer and let it activate.
Next, add the milk, vanilla, and egg and mix together.
Add half of the flour and mix together until smooth.
Attach the dough hook and add the remaining flour while mixing on a medium speed. Once the dough comes together add the butter and continue to mix or knead the dough until it comes away from the bowl.
Transfer the dough to a lightly oiled bowl and place is a warm place to rise.
Roll the dough into 1/2 inch thick rectangle then cut out squares around 2 inches wide.
Fry the beignets in hot oil making sure to use a candy thermometer to keep an eye on the temperature, drain on kitchen paper.
Transfer the donuts to a cooling rack and dust in plenty of powdered sugar, serve immediately.
Pro tips for making this recipe
Make sure to use a candy thermometer for monitoring the temperature of the oil. It’s essential when frying the beignets that the oil stays at the same temperature or thereabouts so they cook all the way through and don’t burn on the outside. No one wants burnt, raw donuts. Your water must be warm and not hot or it’ll damage your yeast and stop your dough from rising. Check the expiration date of your yeast too because if it’s past its best used by date it won’t work. Use a pizza wheel to cut out your beignets and don’t worry about them being identical they’re supposed to look rustic and homemade. Don’t roll your dough too thin or they won’t puff up when fried. Aim for 1/2 inch thickness when rolling out the dough. The dough is enriched and sticky but if it seems too wet you can add an additional 1/4 cup of flour. Because the dough is very rich it takes a little time to rise but don’t be discouraged it’s worth the wait. If you’re not using the dough right away you can store it in the fridge for up to 48 hours. Make sure to fry the Beignets in batches and don’t overcrowd the pan or the oil will cool down too much. Beignets are best served hot or warm straight after frying they don’t taste nearly as good the next day.
What’s the difference between a donut and a beignet?
Beignets are traditionally cut into squares and made with fewer eggs so are slightly lighter and softer. Traditional American donuts are richer and have a classic round shape with a hole in the middle.
What do they taste like?
Sweet, soft, and light fried donuts with a delicious taste of vanilla and powdered sugar. Beignets are incredibly delicious and pretty hard to resist.
What can I serve with them?
Beignets are so delicious just as they are served with a dusting of powdered sugar but if you want to go a step further why not serve them with some chocolate dipping sauce. I also love to serve them alongside a hot cup of tea or coffee.
Can I make these in advance?
You can prepare the dough then instead of letting it prove in a warm place, you can store it in the fridge for up to 48 hours.
How long do they last?
These are definitely best served immediately when they are still warm, soft, and light so I don’t recommend storing them for later.
Can I freeze the dough?
Yes, you can freeze the raw dough. Cut the square and freeze them on a baking sheet making sure to keep a space between them so they don’t stick. Once frozen you can store them in a Ziploc bag or airtight container for up to 1 month. Make sure to thaw them without touching each other before frying. If you’ve tried this Beignets recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
