Ingredients
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¾ cup warm water (about 110°F / 43 °C)
- ¼ cup granulated sugar
- ½ cup whole milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3½ to 4 cups all-purpose flour
- ½ teaspoon salt
- 3 tablespoons unsalted butter, softened (optional but adds richness)
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- In a small bowl, combine warm water, yeast, and a pinch of sugar—let sit 5–10 minutes until foamy. :contentReference[oaicite:0]{index=0}
- In a large bowl, whisk together sugar, eggs, milk, and vanilla. Stir in the activated yeast. :contentReference[oaicite:1]{index=1}
- Gradually add flour and salt, mixing to form a dough. Stir in softened butter if using, and knead until smooth and elastic, about 5–10 minutes. :contentReference[oaicite:2]{index=2}
- Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1–2 hours. :contentReference[oaicite:3]{index=3}
- On a floured surface, roll dough to about ¼‑inch thickness; cut into roughly 2×2‑inch squares. :contentReference[oaicite:4]{index=4}
- Heat vegetable oil to 350°F (175 °C). Fry beignets in batches, 2–3 minutes per side, until puffed and golden. Maintain oil temperature for best results. :contentReference[oaicite:5]{index=5}
- Drain on paper towels then dust generously with powdered sugar. Serve warm. :contentReference[oaicite:6]{index=6}
Notes
- For a deeper flavor, refrigerate the dough after the initial rise and ferment overnight. Let come to room temperature and rise again before frying. :contentReference[oaicite:7]{index=7}
- Ensure accurate oil temperature—too hot burns the crust, too cool results in greasy beignets. A candy thermometer is invaluable. :contentReference[oaicite:8]{index=8}
- Add warm spices like cinnamon or nutmeg to the dough, or fill fried beignets with jam, chocolate, or cream for extra flair. :contentReference[oaicite:9]{index=9}
- Store leftovers at room temperature for up to 1 day, or reheat in a 300°F oven for crispness. Avoid microwaving—it softens them. :contentReference[oaicite:10]{index=10}
- You can freeze uncut dough squares; thaw, let rise, then fry. Or freeze fried beignets and rewarm in the oven. :contentReference[oaicite:11]{index=11}
- Prep Time: 20 minutes (+ 1–2 hours rising)
- Cook Time: 10 minutes
- Category: Dessert / Breakfast
- Method: Frying
- Cuisine: French‑inspired / New Orleans‑style
- Diet: Vegetarian
Nutrition
- Serving Size: 1 beignet
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg
