How to Make Beignets – A French Doughnut Delight

--- published by foodie Parmod.

Introduction

Beignets (pronounced ben-yay) are pillowy, deep-fried French pastries, often compared to doughnuts but without a hole. Originating in France and made famous by New Orleans cafés, beignets are traditionally dusted with a generous amount of icing sugar and served warm with coffee. Light, fluffy, and dangerously moreish, they make a perfect breakfast treat, dessert, or snack any time of day.

In this blog post, we’ll guide you through a classic beignets recipe using British ingredients and measurements. Simple to make and fun to fry, this French favourite is guaranteed to impress.

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What Are Beignets?

Beignets are small squares or rounds of yeast-raised dough, deep-fried until golden and coated with icing sugar. Unlike traditional British doughnuts, beignets are typically lighter and often served plain, although you can fill them with jam, chocolate or custard if desired.

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Ingredients

(Makes about 20 beignets)

250ml warm whole milk

2 tsp dried active yeast

2 tbsp caster sugar

1 large egg

60g unsalted butter (melted)

½ tsp salt

450g plain flour (plus extra for dusting)

Vegetable oil (for deep-frying)

Icing sugar (for dusting)

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Equipment Needed

Large mixing bowl

Stand mixer with dough hook (optional)

Deep saucepan or fryer

Slotted spoon

Kitchen thermometer (recommended for accurate frying temperature)

Baking paper

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Method

Step 1: Activate the yeast

In a large bowl, combine the warm milk, sugar and yeast. Let sit for 5–10 minutes until frothy. This step ensures your yeast is alive and ready to work.

Step 2: Mix the dough

Beat in the egg, melted butter and salt. Gradually add the flour, mixing until a soft, slightly sticky dough forms. Knead by hand or with a dough hook for 5–7 minutes until smooth and elastic.

Step 3: Let it rise

Cover the bowl with a clean tea towel and leave the dough to rise in a warm place for about 1 hour or until doubled in size.

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Step 4: Roll and cut

Lightly flour your work surface and roll out the dough to about 1–1.5cm thick. Cut into squares or rectangles (about 5x5cm). Place on a tray lined with baking paper and cover loosely with a towel. Let rest for 15–20 minutes while you heat the oil.

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Step 5: Heat the oil

Heat the vegetable oil in a deep pan to 175°C (350°F). Fry 3–4 beignets at a time, turning once, for 2–3 minutes until golden brown on both sides. Don’t overcrowd the pan.

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Step 6: Drain and dust

Remove beignets with a slotted spoon and drain on kitchen paper. While still warm, dust generously with icing sugar. Serve immediately.

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Serving Suggestions

Best enjoyed fresh and warm with a café au lait or hot chocolate.

Add cinnamon to the sugar for extra flavour.

Serve with jam, chocolate sauce, or crème anglaise for dipping.

Fill with pastry cream or Nutella for a decadent variation.

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Tips for Perfect Beignets

Don’t over-knead – you want the dough to stay soft.

Let the dough rise in a warm, draft-free area.

Use a thermometer to maintain the correct frying temperature.

Fry in small batches for even cooking.

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Storage & Make-Ahead

Beignets are best eaten fresh, but leftovers can be stored in an airtight container at room temperature for up to 1 day. Reheat in a low oven for 5 minutes. You can also freeze uncooked beignet dough after shaping—just thaw, proof again, and fry.

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Why You’ll Love This Recipe

Simple ingredients: Pantry staples, no special flour or equipment needed.

Light and fluffy texture: Golden on the outside, airy on the inside.

Customisable: Leave them plain, stuff them, or dip in sauces.

Perfect for any time of day: From breakfast to dessert.

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Frequently Asked Questions

Can I make beignets without yeast?

This traditional version uses yeast for its airy texture. For a quicker alternative, you can try a baking powder-based beignet recipe, but the flavour and texture will differ.

Can I fill beignets before frying?

No – they’re typically filled after frying by piping filling into the centre. You can also serve them with dips instead.

Can I bake them instead of frying?

Beignets are meant to be fried for that signature texture. Baking them turns them into more of a soft bun.

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Conclusion

Beignets are a delightful French pastry that brings café-style charm to your kitchen. With a crisp outside, fluffy centre, and generous dusting of icing sugar, they’re sure to become a new favourite. Whether you enjoy them plain or filled, at breakfast or dessert, making beignets at home is a rewarding and delicious experience.

--- write ✍️ by foodie Parmod.

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