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Classic Beignets Recipe with Powdered Sugar Recipe

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3.8 from 4 reviews

This classic Beignet recipe yields light, fluffy, and crispy French-style doughnuts perfect for dusting with powdered sugar and enjoying fresh. Made with simple ingredients and fried to golden perfection, these treats bring the authentic New Orleans café experience to your home kitchen.

  • Total Time: 1 hour 30 minutes
  • Yield: 18 servings

Ingredients

Dough

  • ¾ cup warm water (110–115°F)
  • 1 teaspoon rapid rise yeast
  • 1 egg (lightly beaten)
  • ½ cup heavy cream
  • 2 tablespoons shortening
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 1 dash nutmeg
  • 3¼ cups all-purpose flour

Frying and Topping

  • 1 quart vegetable oil (for frying)
  • ½ cup powdered sugar (for dusting)

Instructions

  1. Activate Yeast: Place the warm water in a small bowl and sprinkle the rapid rise yeast on top. Stir gently to dissolve and let it sit for about 5 minutes until the yeast is activated and bubbly.
  2. Mix Wet Ingredients: In a large mixing bowl or stand mixer fitted with a dough hook, combine the lightly beaten egg, heavy cream, shortening, granulated sugar, salt, and a dash of nutmeg. Mix until thoroughly blended.
  3. Add Activated Yeast: Pour the activated yeast mixture into the wet ingredients and combine well.
  4. Add Flour and Knead Dough: Gradually add the all-purpose flour to the wet mixture. Using the dough hook attachment on medium speed, mix until all ingredients are incorporated and the dough forms a smooth, slightly sticky ball.
  5. First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with a clean cloth or plastic wrap and let it rise for about 1 hour, or until doubled in size.
  6. Heat Oil: Pour vegetable oil into a deep-sided, heavy pot to a depth of about 3 inches. Heat over medium-high heat until the oil temperature reaches between 360 and 370°F, ideal for frying.
  7. Prepare Dough for Frying: On a lightly floured surface, roll out the risen dough to about ½ inch thickness, being careful not to overwork it. Cut the dough into 2½-inch squares using a knife or pizza cutter.
  8. Fry Beignets: Working in batches, carefully place the dough squares into the hot oil. Fry each side for 1 to 2 minutes until golden brown and puffed.
  9. Drain Excess Oil: Use tongs to remove the fried beignets and place them on a paper towel-lined plate to drain off any excess oil.
  10. Serve: While still warm, generously dust the beignets with powdered sugar. Serve immediately for the best taste and texture.

Notes

  • Ensure the water temperature is between 110–115°F to properly activate the yeast without killing it.
  • Use a deep-sided pot for frying to prevent oil splatters and maintain consistent temperature.
  • Do not overcrowd the frying pot; fry in batches to keep oil temperature steady and avoid soggy beignets.
  • Use a thermometer to monitor oil temperature for optimal frying results.
  • To keep beignets warm before serving, place them in a low oven (about 200°F) on a baking sheet.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Creole, French-American

Find it online: https://recipeteach.com/classic-beignets-recipe-with-powdered-sugar-recipe/