Ingredients

1 cup warm water (100°F – 110°F)

1 tablespoon granulated sugar, divided

2 teaspoons active dry yeast

1 large egg, at room temperature

1 cup whole milk (can substitute evaporated milk)

1 tablespoon vanilla extract (use pure vanilla)

4 cups all-purpose flour

1 teaspoon salt

2 tablespoons unsalted butter, softened

4 cups vegetable oil (for frying; can substitute canola or peanut oil)

1 cup powdered sugar (for dusting)

Instructions

Step 1: In a small bowl, combine warm water, active dry yeast, and half of the granulated sugar. Let it sit for 5 minutes until bubbly, indicating the yeast is active.

Step 2: In a large bowl, whisk together whole milk, vanilla extract, the remaining granulated sugar, and the egg. Gradually fold in half of the flour until the mixture is smooth.

Step 3: Attach a dough hook to your mixer and slowly add the remaining flour. When a dough forms, add softened butter and knead on low speed for about 4 minutes until the dough is smooth and elastic.

Step 4: Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm spot for at least 2 hours until doubled in size.

Step 5: Roll the dough out on a lightly floured surface to about ½ inch thickness. Cut into 2 to 2½ inch squares using a sharp knife or pizza cutter.

Step 6: Heat vegetable oil in a deep fryer or large pot to 360°F. Fry the dough squares in batches for 2 to 3 minutes per side, turning gently until golden and puffed.

Step 7: Drain fried beignets on paper towels, then immediately dust generously with powdered sugar. Serve warm for the best flavor.

Tips & Variations

Ensure your water is between 100°F and 110°F when activating yeast; too hot will kill it.

Roll dough evenly to about ½ inch thickness for perfectly puffy beignets.

Fry in small batches to maintain the oil temperature and even cooking.

Add a sprinkle of cinnamon to powdered sugar for a warm twist.

Serve with chocolate dipping sauce or fruit compote for extra indulgence.

Substitute almond extract for vanilla to give the dough a nutty flavor.

Storage

Enjoy beignets fresh for the best taste. Store leftovers in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days, keeping them well-wrapped to prevent drying. For longer storage, freeze fried beignets in a single layer until solid, then transfer to a freezer-safe bag for up to 3 months. Reheat frozen beignets in a 350°F oven for about 10 minutes until heated through and crisp.

FAQs

How do I know if my yeast is fresh?

Check the expiration date on your yeast package. To test, mix yeast with warm water and sugar; it should become bubbly within 5 minutes. If it doesn’t, it’s time to get fresh yeast.

Can I freeze the beignet dough?

Yes, after the initial rise, shape the dough into squares and freeze them in a single layer. Once frozen, transfer to a freezer-safe bag. Thaw in the refrigerator overnight before frying.