Homemade Beignet Recipe: Your Ticket to Sweet, Powdered Bliss
Ever find yourself craving a snack that’s equal parts fluffy, golden, and unapologetically covered in powdered sugar? Say no more, because this homemade beignet recipe has entered the chat. Think of them as the love child of a donut and a cloud—sweet, airy, and 100% worth the powdered sugar explosion that’ll happen in your kitchen.
So grab your apron, channel your inner New Orleans street vendor, and prepare to make a snack so good you’ll feel like you’re strolling through the French Quarter without leaving your kitchen.
Why You Need This Homemade Beignet Recipe in Your Life
Let’s be real—beignets aren’t just snacks; they’re moments. Moments when you bite into something so light and sweet, you’re transported straight to a café table with a steaming cup of coffee and jazz playing softly in the background.
Plus, making them at home means you can have them fresh and warm anytime, without the plane ticket or the long line. And trust me, nothing compares to a beignet that’s still warm from the fryer.
Ingredients for Homemade Beignets
Here’s the lineup of what you’ll need to create your fluffy masterpieces:
- 1 packet active dry yeast
- 1 ½ cups warm water (105° to 115°), divided
- 8 tablespoons granulated sugar
- 1 cup evaporated milk
- 2 eggs, beaten
- 1 teaspoon salt
- 7 cups bread flour
- 4 tablespoons vegetable shortening
- Vegetable oil (for frying)
- Sifted powdered sugar (for coating—don’t skimp!)
How to Make Homemade Beignets
1. Bloom That Yeast
Start by pretending you’re a mad scientist. In the bowl of a stand mixer, stir together ½ cup of the warm water, sugar, and yeast. Let it sit for 5 minutes to bloom. If your yeast doesn’t get all foamy, it’s having a bad day—try again with fresher yeast.
2. Mix It All Up
Add the evaporated milk, beaten eggs, and salt to your yeast concoction. Mix until it’s just combined. Next, stir the vegetable shortening into the remaining warm water and pour it into the yeast mixture. Slowly add 4 cups of bread flour and blend until smooth. Then, channel your inner bread ninja and work in the remaining flour.
3. Let It Rise
Transfer the dough to an oiled bowl and turn it so it’s coated in oil. You can refrigerate the dough for up to 24 hours (hello, prep-ahead genius) or let it rise in a warm, draft-free spot until it doubles in size.
4. Shape and Cut
Turn the dough onto a lightly floured surface. Gently shape it into a rectangle and roll it out to about ¼ inch thick. Using a sharp knife or pizza cutter, slice the dough into 40 rectangular pieces. Pro tip: If they’re not perfectly uniform, it just adds to their charm.
5. Fry Time!
Heat vegetable oil in a fryer or Dutch oven to 360°F. Fry the beignets in small batches for 2 to 3 minutes per side, or until they’re golden brown and glorious. Remove them and let them drain on paper towels.
6. Powder Sugar Shower
Here comes the best part: Sprinkle (or dump) powdered sugar over the warm beignets until they look like they’ve been caught in a sugary blizzard. Serve immediately and watch them disappear faster than you can say “beignet.”
Tips for Beignet Success
- Oil Temperature Matters: Keep the oil at 360°F. Too hot, and you’ll burn the outside while the inside stays doughy. Too cold, and they’ll soak up oil like a sponge.
- Powdered Sugar Generosity: Beignets without powdered sugar are just sad little fried dough pieces. Go big or go home.
- Serve Fresh: Beignets are best when served warm. Like, straight-out-of-the-oil warm. They don’t believe in leftovers.
A Powdered Conclusion
This homemade beignet recipe is the snack you didn’t know you needed—light, fluffy, and unapologetically covered in powdered sugar. Whether you’re indulging in a solo treat or wowing friends at brunch, these little squares of joy are the definition of “snack goals.”
So go ahead, whip up a batch, and prepare for your kitchen to smell like the best café in town. Just don’t forget to have a napkin (or five) handy. Bon appétit!
