Easy Beignet Recipe! (Fried dough) (2024)

You are in for a treat with this classic Beignet recipe. Beignets are like an easy version of donuts. They are pillowy, deep fried, dusted with powdered sugar, and to die for!

Beignets originate from France and can be translated in English to mean fritter. They are extremely popular in New Orleans. When you make these delicious treats at home it’s just like being transported to the French Quarter.

Classic beignets are best served warm. You can refrigerate the dough for up to 2 days and bring the dough back to room temperature when you are ready to fry them up. If I’m baking for a crowd I like to double this recipe because they disappear fast!

Why You’ll Love This Recipe

• Easy these are to make. I think they are much easier to make than donuts and faster too.
• While traditional beignets are sweet, they can be adapted to include various fillings or toppings, appealing to a wide range of tastes and preferences.
• They are light, airy and taste delicious

Recipe Ingredients

1. Instant or Rapid-Rise Yeast: Speeds up bread making, no proofing needed.
2. Sugar: Sweetens and aids in browning.
3. Eggs: Add structure and richness.
4. Vegetable Oil (in dough): Moistens and tenderizes dough.
5. Flour: Provides structure and elasticity.
6. Salt: Enhances flavor, controls yeast.
7. Confectioners’ Sugar: For dusting, adds sweetness.
8. Vegetable Oil (for frying): Used for deep-frying, creates crispiness.

How To Make Beignets

1. Combine water, yeast, and sugar; wait until foamy (5 mins).
2. Add eggs and oil; mix in flour and salt to form dough.
3. Cover and refrigerate dough to rise (1 hour).
4. Prepare baking sheet with wire rack and paper towels.
5. Heat oil in Dutch oven to 350℉.
6. Roll dough, cut into squares, and fry until golden.
7. Drain on paper towels, transfer to rack.
8. Dust with confectioners’ sugar and serve.

Frequently Asked Questions

Do I need a deep fryer to make this beignet recipe?

You can make beignets in a deep frying pan like dutch oven or even a deep pot. No one likes hot oil splashing on them, so the deeper the better.You’ll need 2-3 inches of oil in the bottom of your pan.

Expert Tips

• Don’t let a little frying scare you! It’s so fun to know how to make things like this even if the cooking method might be new to you. A heavy bottomed pan, a thermometer, and a spider strainer (to get the food out of the hot oil) will make all the difference.
• Don’t be stingy on the powdered sugar and consider serving them with a shaker of powdered sugar on the side so folks can add more as they like while eating. That’s how they are served in New Orleans.

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