Homemade Beignets Recipe

Beignets, the iconic French doughnuts dusted with powdered sugar, are an indulgent treat that’s crispy on the outside and pillowy soft on the inside. While they’re most famous in New Orleans, you don’t have to travel far to enjoy them. With this easy homemade beignet recipe, you can recreate these sweet, deep-fried delights right in your own kitchen. Whether you’re serving them for breakfast, brunch, or as a dessert, these homemade beignets will surely satisfy your cravings.

For more ideas on French desserts, check out The Ultimate Guide to French Pastries and How to Make Perfect Doughnuts at Home.

Basic Recipe: Ingredients and Instructions

Homemade Beignets Recipe: Light, Fluffy, and Delicious French Doughnuts

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• Author: Jennifer Mitchell
• Total Time: 2 hours (includes rising time)
• Yield: 16 beignets 1x
• Diet: Vegetarian

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Description

Homemade Beignets are soft, fluffy, and perfectly golden fried dough squares, dusted with a generous amount of powdered sugar. These classic French pastries are easy to make at home and perfect for breakfast, dessert, or an indulgent snack. Crispy on the outside and tender on the inside, these beignets are sure to become a favorite in your baking repertoire.

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Ingredients

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For the Dough:

• • 160 ml (2/3 cup) water, warmed to 100-110ºF (38-43ºC)
  • 42 g granulated sugar (1 1/2 ounces; 3 tablespoons plus 1 teaspoon), divided
  • 1 1/2 teaspoons active dry yeast (from one 1/4-ounce envelope)
  • 240 ml (1 cup) buttermilk, at room temperature
  • 1 large egg, beaten, at room temperature
  • 570 g bread flour (18 ounces; 4 cups), plus more for dusting
  • 9 g (1 tablespoon) Diamond Crystal kosher salt; for table salt, use half as much by volume or same weight
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon diastatic malt (optional)
  • 42 g unsalted butter (1 1/2 ounces; 3 tablespoons), softened and cut into 1-tablespoon pieces

For Frying:

• • Peanut or other neutral oil, for frying

For Dusting:

• • Powdered sugar (for finishing)

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Instructions

1. Activate the Yeast:

   • In a small bowl, combine the warm water (100-110ºF/38-43ºC), 1 tablespoon of the granulated sugar, and the active dry yeast. Stir and let it sit for about 5-10 minutes, until the mixture becomes foamy, indicating that the yeast is active.

2. Make the Dough:

   • In a large bowl, whisk together the buttermilk, the beaten egg, and the remaining granulated sugar.
   • Add the yeast mixture to the bowl and mix to combine.
   • In a separate bowl, whisk together the bread flour, salt, baking powder, and diastatic malt (if using).
   • Gradually add the dry ingredients to the wet ingredients, mixing until combined.
   • Add the softened butter in small pieces, mixing it into the dough as you go. The dough will be slightly sticky but should come together.

3. Knead the Dough:

   • Turn the dough onto a lightly floured surface and knead for about 8-10 minutes, until the dough becomes smooth and elastic. If the dough is too sticky, dust it with a little more flour as needed.

4. First Rise:

   • Place the dough in a lightly greased bowl, covering it with a clean cloth or plastic wrap. Let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.

5. Roll and Cut the Dough:

   • Once the dough has risen, punch it down to release the air. Transfer it to a floured surface and roll it out into a rectangle about 1/2-inch thick.
   • Cut the dough into squares or rectangles, depending on your desired beignet shape.

6. Heat the Oil:

   • In a large pot or deep fryer, heat about 2 inches of peanut or neutral oil over medium-high heat to 350ºF (175ºC). You can test the temperature by dropping a small piece of dough into the oil; it should bubble and rise to the surface.

7. Fry the Beignets:

   • Carefully drop the dough squares into the hot oil, frying a few at a time to avoid overcrowding. Fry each side for about 2-3 minutes, or until golden brown and puffed.
   • Use a slotted spoon to remove the beignets from the oil and place them on a paper towel-lined plate to drain.

8. Dust with Powdered Sugar:

   • While still warm, generously dust the beignets with powdered sugar. Serve immediately for the best texture and flavor.

9. Serve:

   • Serve the beignets warm with coffee, milk, or your favorite beverage for a delightful treat!

Notes

You can store leftover beignets in an airtight container for up to two days, but they are best enjoyed fresh. Reheat them in a warm oven for a few minutes to restore their crispiness.

If you don’t have diastatic malt, it can be omitted, but it helps to give the beignets a slightly better texture and color.

For a unique twist, you can add a bit of cinnamon or nutmeg to the dough for additional flavor.

• Prep Time: 15 minutes (excluding rising time)
• Cook Time: 5-6 minutes (per batch)
• Category: Dessert, Snack
• Method: Frying
• Cuisine: French, American

Nutrition

• Serving Size: 1 beignet
• Calories: 180 kcal
• Sugar: 8g
• Sodium: 75mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg

Keywords: Homemade Beignets

Instructions

Prepare the Yeast Mixture

1. Activate the Yeast: In a small bowl, combine the warm water, 1 tablespoon of sugar, and the active dry yeast. Stir to dissolve and let it sit for about 5-10 minutes, or until it becomes foamy. This will activate the yeast and ensure your beignet dough rises properly.

Mix the Wet Ingredients

1. Combine the Wet Ingredients: In a large mixing bowl, whisk together the buttermilk, beaten egg, and the remaining 2 tablespoons of sugar. Add the activated yeast mixture and stir to combine.

Make the Dough

1. Mix the Dry Ingredients: In a separate bowl, whisk together the bread flour, salt, baking powder, and diastatic malt (if using). Diastatic malt is optional but can help with the texture and browning of the beignets.
2. Form the Dough: Gradually add the dry ingredients to the wet mixture. Stir until the dough begins to come together, then knead it on a floured surface for about 8-10 minutes, until it becomes smooth and elastic. You can add more flour as needed if the dough is too sticky.
3. Incorporate the Butter: Once the dough is smooth, add the softened butter in small pieces, kneading until it’s fully incorporated. This will give the beignets their rich, buttery texture.

First Rise

1. Let the Dough Rise: Transfer the dough to a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise for about 1.5-2 hours or until it doubles in size. The warmth and humidity help the dough rise properly.

Shape the Beignets

1. Roll the Dough: After the dough has risen, punch it down to release the air. Turn it out onto a floured surface and roll it into a rectangle about 1/2-inch thick.
2. Cut the Beignets: Using a sharp knife or a pizza cutter, cut the dough into small squares (typically 2-3 inches wide) to form individual beignets.

Fry the Beignets

1. Heat the Oil: In a deep fryer or a large, heavy pot, heat peanut oil (or another neutral oil) to 350°F (175°C). The oil should be deep enough to submerge the beignets completely.
2. Fry the Beignets: Working in batches, carefully drop the dough squares into the hot oil. Fry the beignets for 1-2 minutes on each side, or until they are golden brown and puffed up. Use a slotted spoon to remove the beignets and transfer them to a paper towel-lined plate to drain excess oil.

Dust with Powdered Sugar

1. Dust with Sugar: While the beignets are still warm, dust them generously with powdered sugar. The sugar will melt slightly, creating a sweet crust on top of the fried dough.

Advanced Techniques

1. Perfecting the Dough Texture

The key to a light and airy beignet is ensuring that the dough is soft but not too sticky. It’s important to knead the dough until it’s smooth and elastic but be careful not to overwork it. Adding butter gradually helps achieve that melt-in-your-mouth, tender texture.

2. Frying at the Right Temperature

Frying the beignets at the correct temperature is crucial for getting them golden brown without overcooking. If the oil is too hot, the beignets will burn on the outside before cooking through. If it’s not hot enough, they’ll absorb too much oil and become greasy. A thermometer is your best friend here!

3. Optional Flavor Additions

For a unique twist, you can add a splash of vanilla extract to the dough, or sprinkle cinnamon sugar on the beignets after frying. You can even fill the beignets with chocolate, raspberry jam, or cream before frying for an extra indulgent treat.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

1. Storing Leftover Beignets

While beignets are best enjoyed fresh, you can store any leftovers in an airtight container at room temperature for up to 2 days. Reheat them in the oven for a few minutes to restore some of their crispiness.

2. Freezing Beignets

For longer storage, beignets can be frozen. To freeze them, allow them to cool completely, then place them in a single layer on a baking sheet in the freezer. Once frozen, transfer them to a freezer bag for up to 1 month. Reheat frozen beignets in the oven to crisp them back up.

3. Avoiding Oily Beignets

To prevent your beignets from being too oily, make sure the oil temperature stays consistent while frying. If the temperature fluctuates too much, the beignets can soak up more oil. It’s also important to drain the beignets well after frying.

Dietary Adaptations and Substitutions

1. Gluten-Free Beignets

To make gluten-free beignets, substitute the bread flour with a 1:1 gluten-free flour blend. You may also need to add an extra egg or a bit more buttermilk to achieve the correct dough texture. Be sure to use certified gluten-free baking powder and yeast.

2. Vegan Beignets

For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use dairy-free butter or coconut oil in place of the butter. Use almond or oat milk in place of buttermilk for the dough.

3. Dairy-Free Option

If you’re looking for a dairy-free option, use a dairy-free butter substitute and a non-dairy milk like almond or oat milk. Make sure your yeast and baking powder are also free of dairy.

FAQs About The Recipe

1. Can I make beignets without buttermilk?

Yes! If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes to curdle before using.

2. Can I bake beignets instead of frying them?

While frying is traditional for beignets, you can try baking them for a lighter option. Bake at 375°F (190°C) for about 12-15 minutes, or until golden brown. They may not have the same crispy exterior, but they will still be delicious.

3. How can I make my beignets fluffier?

To achieve fluffier beignets, ensure you give the dough enough time to rise. Also, try to work quickly when frying the dough, as the quicker they fry, the more puffed-up they will be.

Conclusion & Final Thoughts

Making homemade beignets is a rewarding and delicious process that brings the flavors of New Orleans and French pastry traditions into your kitchen. With just a few basic ingredients, you can create light, fluffy, and sweet beignets that rival any you’ll find in a café. Whether you’re looking to treat yourself to a breakfast indulgence or impress guests at a brunch, these beignets are sure to be a hit. Dust them generously with powdered sugar and enjoy the simple joy of homemade fried dough!