Name: Classic French Beignets
Prep time: 15 min
Cook time: 15 min
Total time: 2 h
Cuisine: French
Ingredients: 2 1/4 teaspoons active dry yeast (1 packet); 3/4 cup warm water (about 110°F or 43°C); 1/4 cup granulated sugar; 1/2 teaspoon salt; 1/2 teaspoon vanilla extract; 1 large egg; 1/2 cup whole milk, warmed; 3 1/2 cups all-purpose flour, plus more for dusting; 3 tablespoons unsalted butter, softened; Vegetable oil, for frying; Powdered sugar, for dusting

Light, airy, and delightfully pillowy, these classic French beignets are the perfect bite of indulgence. Fried to golden perfection and dusted with a snowy layer of powdered sugar, they’re the kind of treat I love making when I want something both elegant and comforting. Inspired by the cafés of Paris, these beignets transform simple ingredients into a bakery-style delight right from my own kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 1/4 teaspoons active dry yeast (1 packet)

3/4 cup warm water (about 110°F or 43°C)

1/4 cup granulated sugar

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 large egg

1/2 cup whole milk, warmed

3 1/2 cups all-purpose flour, plus more for dusting

3 tablespoons unsalted butter, softened

Vegetable oil, for frying

Powdered sugar, for dusting

Directions

I start by combining warm water and active dry yeast in a large bowl. I let it sit for about 5 to 10 minutes until the mixture turns foamy.

Next, I stir in the sugar, salt, vanilla extract, egg, and warm milk until well combined.

I gradually mix in the flour, one cup at a time, until a soft dough forms.

Then, I knead in the softened butter and continue kneading the dough (by hand or with a stand mixer) for 5–7 minutes until smooth and elastic.

I place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.

After the rise, I roll out the dough on a floured surface to about 1/4-inch thick and cut it into 2 to 3-inch squares.

I heat 2–3 inches of vegetable oil in a deep pot to 350°F (175°C) and fry the beignets in batches for 1–2 minutes on each side, until puffed and golden.

I remove them with a slotted spoon and drain them on paper towels.

Finally, I dust them generously with powdered sugar and serve them warm.

Servings and timing

This recipe makes about 20 beignets.

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 2 hours (including rising time)

Calories: Approximately 210 kcal per beignet

Variations

Sometimes I like to play with flavors by adding a touch of orange zest or cinnamon to the dough. For a filled version, I let the beignets cool slightly and pipe in pastry cream or fruit jam. If I want a richer dough, I’ll swap out half the milk for heavy cream. For a dairy-free twist, almond or oat milk works well, too.

Storage/Reheating

Beignets are best served fresh, but if I have leftovers, I store them in an airtight container at room temperature for up to 1 day. To reheat, I pop them in a 300°F (150°C) oven for about 5 minutes to crisp them back up. I avoid the microwave—it makes them soggy.

FAQs

What’s the difference between French beignets and doughnuts?

French beignets are typically square-shaped and lighter in texture than doughnuts, without a hole in the middle. I think of them as more delicate, with a crisp outside and airy inside.

Can I make the dough ahead of time?

Yes, I often prepare the dough the night before and refrigerate it overnight. I just let it come to room temperature and rise in the morning before frying.

What kind of oil is best for frying beignets?

I prefer using vegetable oil because it has a neutral flavor and a high smoke point. Canola oil is another good option.

How do I know when the oil is ready for frying?

I use a kitchen thermometer to get the oil to 350°F (175°C). If I don’t have one, I drop a small piece of dough in—if it sizzles and floats to the top, the oil is ready.

Can I freeze beignets?

I don’t recommend freezing fried beignets, but I can freeze the dough after the first rise. I let it thaw and rise again before rolling and frying.

Conclusion

These classic French beignets bring a touch of Paris into my kitchen with every bite. Soft, golden, and sweetened with a snowy dusting of powdered sugar, they’re a timeless treat I love sharing with family and friends. Whether I’m recreating a café-style breakfast or simply treating myself, this recipe never lets me down.

Recipe:

Classic French Beignets

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Author: Sophia
Total Time: 2 hours
Yield: About 20 beignets
Diet: Vegetarian

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Description

Light, airy, and delightfully pillowy, these classic French beignets are fried to golden perfection and dusted with powdered sugar. Inspired by Parisian cafés, they make an elegant and comforting treat for breakfast, brunch, or dessert.