My Grandmother's New Orleans Beignets (Vanilla, Airy, and Worth Every Minute)
Light, crisp, puffed up like little pillows with a shower of powdered sugar — these beignets have real vanilla specks in every bite. The dough is sticky and wet on purpose; that steam creates the hollow center. A Saturday morning tradition from Celestine's kitchen, now yours.
Equipment
- Large mixing bowl or stand mixer bowl
- Dough hook (if using mixer) or wooden spoon
- Heavy pot or Dutch oven (6-quart)
- Deep-fry thermometer
- Rolling Pin
- Sharp knife or pizza cutter
- Sheet tray lined with parchment or silicone mat
Ingredients
- 1 1/2 cups warm water (110°F)
- 1 tablespoon active dry yeast (or 1 packet)
- 1/2 cup granulated sugar, divided
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup evaporated milk
- 1/4 cup unsalted butter, melted
- 2 teaspoons vanilla bean paste (or 1 vanilla bean, scraped)
- 4 1/2 cups bread flour
- oil for frying (peanut or vegetable)
- powdered sugar for dusting (a lot)
Instructions
- Bloom the yeast: In the bowl of your stand mixer, combine the warm water, 1 tablespoon of the sugar, and the yeast. Let it sit for 5 minutes until it's foamy. If it doesn't foam, your yeast is dead — start over.
- Mix the wet ingredients: Add the remaining sugar, salt, eggs, evaporated milk, melted butter, and vanilla bean paste to the yeast mixture. Whisk it by hand until combined.
- Add the flour: With the dough hook on low speed, add the bread flour 1 cup at a time. The dough will look shaggy and wet — that is exactly what we want. It should be sticky and rough, not smooth and dry.
- Knead: Knead on medium-low speed for 5-6 minutes. The dough will become smoother but will still be soft and slightly tacky. Do not add more flour.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place until doubled, about 1 hour. Press a finger in — if the indentation stays, it's ready.
- Shape the beignets: Punch the dough down gently. Turn it out onto a lightly floured surface. Roll it out into a 1/4-inch thick rectangle. Use a pizza cutter to cut into 2.5-inch squares.
- Second rise: Place the squares on a parchment-lined baking sheet, cover loosely with plastic wrap, and let them rise for another 30 minutes. They will puff up noticeably.
- Heat the oil: Fill your Dutch oven with about 2 inches of oil. Heat to 350°F (175°C). Use a thermometer.
- Fry: Gently drop a few beignets into the hot oil — do not crowd the pot. They will sink, then float. Fry for 1-2 minutes per side until deep golden brown. The bubbles around them should be steady and vigorous.
- Drain and coat: Transfer to a paper-towel lined plate for about 30 seconds. While still hot, toss them in a bowl of powdered sugar or pile them on a plate and shower them with sugar. Serve immediately.
Notes
Don't skip the second rise — it's what makes the inside hollow and light. Watch the oil temp: 350°F is the number. Dip your cutter in flour between cuts to keep squares clean. Powdered sugar only sticks if the beignets are hot. For make-ahead: cut unbaked squares, freeze on a tray, then store in a bag up to 3 months. Fry from a 20-minute partial thaw. If you have leftovers (rare), reheat in a 350°F oven for 5 minutes — not the microwave.