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Authentic French Beignets Recipe

A stack of four golden brown French Beignets generously dusted with white powdered sugar on a white plate.
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Make light, airy, and crisp French beignets from scratch using this detailed recipe covering yeast dough preparation and proper deep-frying technique.

Ingredients

Scale
  • 1 cup warm milk (about 105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1/4 teaspoon salt
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 2 tablespoons unsalted butter, melted
  • Vegetable oil, for frying
  • Confectioners’ sugar, for dusting

Instructions

  1. Combine the warm milk and yeast in a large bowl. Let stand for 5 minutes until foamy.
  2. Stir in the granulated sugar, beaten egg, and salt into the yeast mixture.
  3. Gradually add the flour, mixing until a soft dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until smooth.
  5. Knead in the melted butter until fully incorporated.
  6. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  7. Gently punch down the risen dough. Roll the dough out on a lightly floured surface to about 1/4 inch thickness.
  8. Cut the dough into 3-inch squares.
  9. Heat 2 to 3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 375°F (190°C). Use a thermometer to monitor the temperature.
  10. Carefully drop 3 or 4 dough squares into the hot oil, ensuring not to overcrowd the pot.
  11. Fry for 1 to 2 minutes per side, turning once, until golden brown and puffed.
  12. Remove the beignets with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  13. Serve immediately while warm, heavily dusted with confectioners’ sugar.

Notes

  • For the best rise, ensure your milk temperature is correct for activating the yeast.
  • Maintain the oil temperature strictly at 375°F; if the oil is too cool, the beignets will absorb too much oil and become greasy.
  • If you prefer a slightly less sweet dough, reduce the granulated sugar to 2 tablespoons.
  • Traditional French beignets are usually served plain with powdered sugar, unlike New Orleans style which often features a yeast-risen choux pastry base.

Nutrition

Find it online: https://savorsensations.com/french-beignets-recipe-from-scratch/