Ingredients
Scale
For the dough:
- ½ cup (120ml) warm water (110°F / 45°C)
- ½ cup (120ml) warm milk
- ¼ cup (50g) granulated sugar
- 1 packet (2¼ tsp) active dry yeast
- 1 large egg
- 3 tbsp unsalted butter, melted
- ½ tsp salt
- 3½–4 cups (440–500g) all-purpose flour
For frying & serving:
- Vegetable, canola, or peanut oil (for deep frying)
- 1½–2 cups powdered sugar, for dusting
Instructions
- Activate yeast: In a bowl, combine warm water, warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
- Make dough: Stir in egg, melted butter, and salt. Gradually add flour, 1 cup at a time, until a soft, slightly sticky dough forms.
- Knead: Turn onto floured surface. Knead 5–7 minutes until smooth and elastic.
- First rise: Place in greased bowl, cover, and let rise in a warm place 1–1.5 hours, until doubled.
- Roll & cut: Punch down dough. Roll to ¼” thickness on floured surface. Cut into 2½” squares (or diamonds).
- Second rise: Cover and let rest 20–30 minutes while heating oil.
- Fry: Heat 2–3 inches of oil to 360–370°F (180–190°C). Fry beignets 2–3 at a time for 1–2 minutes per side, until golden brown. Drain on paper towels.
- Dust generously with powdered sugar while still warm. Serve immediately.
💡 Pro Tips:
– Maintain oil temperature—too hot = burnt outside/raw inside; too cool = greasy.
– For extra puff, don’t roll dough thinner than ¼”.
– Make ahead: Refrigerate dough overnight; bring to room temp before rolling.
Prep Time & Nutrition (per beignet, makes ~24):
Prep Time: 30 min (+ rising) | Cook Time: 15 min | Total Time: 2 hr
Servings: 24 | Calories: 110 | Net Carbs: 18g | Fats: 4g | Protein: 2g
Servings: 24 | Calories: 110 | Net Carbs: 18g | Fats: 4g | Protein: 2g