French Beignets

Light and airy French beignets made with a choux pastry base. Crispy on the outside, hollow and melt-in-your-mouth on the inside – a family recipe perfected over three generations.

5 from 1 vote

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Course: Breakfast, Dessert

Cuisine: French

Keyword: Beignets africains, Beignets cajun, Beignets recipe, Cafe du Monde beignet recipe, French Beignets, Les beignets, New Orleans-style beignets, Tiana's beignets

Prep Time: 15

Cook Time: 15

Resting (optional): 10

Total Time: 40

Servings: beignets

Calories: 110kcal

Cost: $3

Equipment

1 Heavy-bottomed saucepan (For choux pastry)
1 Wooden spoon (For stirring dough)
1 Deep pot or deep fryer (For frying)
1 Slotted spoon or spider (For lifting beignets)

Ingredients

1 cup(240 ml) Water
½ cup(115 g) Unsalted butter - Use salted butter & skip salt if needed
¼ teaspoon Salt
1 cup(125 g) All-purpose flour - Bread flour works too
4 Large Eggs - Room temperature preferred
1 tablespoon Granulated sugar - Can skip if not available
1 teaspoon Vanilla extract - Optional, for flavor
Vegetable or canola oil - For deep frying
Powdered sugar - For dusting after frying

Instructions

Heat water, butter, and salt in a saucepan until melted. Bring to a boil, then remove from heat. Add flour all at once and stir until smooth. Return to low heat, stirring 1–2 minutes until dough pulls away from sides.
Remove pan from heat, cool 2–3 minutes. Beat in eggs one at a time until smooth and glossy. Dough should hold its shape. Mix in sugar (and vanilla, if using).
In a deep pot, heat oil to 375°F (190°C). Use a candy thermometer for accuracy.
Drop spoonfuls of dough into hot oil, a few at a time. Fry 3–4 minutes, turning halfway, until puffed and golden.
Remove with slotted spoon, drain briefly on paper towels, then dust generously with powdered sugar. Serve immediately.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition