Crispy French Beignets Recipe Easy Homemade Powdered Sugar Treats
These crispy French beignets feature a perfectly golden and crunchy exterior with a pillowy soft interior, dusted generously with powdered sugar for a classic French café treat. Easy to make with simple pantry ingredients and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: About 16 beignets (4 servings) 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour, sifted
- 1 packet (2 ¼ teaspoons) active dry yeast
- 2 tablespoons granulated sugar
- 1 cup (240ml) warm water (about 110°F/43°C)
- ½ cup (120ml) whole milk, room temperature
- 4 tablespoons (56g) unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- ½ teaspoon salt
- Powdered sugar, for dusting
- Vegetable oil (canola or peanut oil preferred) for frying
Instructions
- Proof the yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Stir and let sit for 5–7 minutes until foamy.
- Mix the dough: In a large bowl, whisk together sifted flour and salt. Add yeast mixture, whole milk, melted butter, and egg. Stir until dough starts to come together.
- Knead the dough: Lightly flour a clean surface and knead dough for 8–10 minutes until smooth, slightly sticky, and elastic. Add flour sparingly if too sticky.
- First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
- Roll and cut: Punch down dough, roll out to ½ inch (1.25 cm) thickness. Cut into roughly 3-inch (7.5 cm) squares or rectangles.
- Heat the oil: Pour vegetable oil into a deep fryer or heavy pot to 2–3 inches depth. Heat to 350°F (175°C) using a thermometer.
- Fry the beignets: Fry dough pieces in small batches for 2–3 minutes per side until golden brown and puffed. Use a slotted spoon or spider strainer to flip and remove. Drain on a cooling rack or paper towels.
- Dust with powdered sugar: While warm, generously dust beignets with powdered sugar.
- Serve immediately: Best enjoyed fresh and warm. Keep loosely covered if holding for a short time.
Notes
Keep oil temperature steady at 350°F to avoid greasy or burnt beignets. Fry in small batches to maintain oil temperature. Dust with powdered sugar immediately after frying for best flavor and appearance. Dough can be refrigerated overnight after first rise. Avoid microwaving leftovers to prevent chewiness; reheat in oven at 350°F for 5 minutes instead.
Nutrition
- Serving Size: Approximately 4 beig
- Calories: 150180
- Sugar: 5
- Sodium: 150
- Fat: 7
- Saturated Fat: 3.5
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
Keywords: beignets, French beignets, crispy beignets, fried dough, powdered sugar treats, homemade beignets, easy dessert, French dessert