Total Time:
2 hr 30 min
15 min
2 hr
15 min

About 2 dozen

  • 3/4 cup lukewarm water
  • 1 (.25-ounce) packet active dry yeast
  • 1/2 cup, plus 1 teaspoon sugar
  • 4 cups all-purpose flour
  • Pinch salt
  • 2 egg yolks
  • 1/2 cup evaporated milk
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 4 to 6 cups peanut or other neutrally-flavored oil, for frying
  • Powdered sugar, for dusting
Watch how to make this recipe.
  • In a measuring cup combine the water, yeast, and 1 teaspoon sugar. Let sit until the yeast gets frothy and smells yeasty.

  • In the bowl of an electric mixer, combine the flour, remaining 1/2 cup sugar, and pinch salt.

  • In another bowl, combine the egg yolks, evaporated milk, melted butter, and vanilla. Add the yeast mixture and whisk to combine well.

  • Add the wet mixture to the dry ingredients and place on the stand mixer fitted with a dough hook. Once the ingredients are well combined, knead 5 minutes. Remove the bowl from the mixer, cover, and place in a warm area for 2 hours, or until the dough has doubled in size.

  • In a wide, deep pot, heat the oil to 350 degrees F.

  • Remove the dough from the bowl and lightly knead on a floured work surface. Cut the dough into 2-inch squares.

  • Set up a paper towel-lined sheet tray to land the beignets when they come out of the oil.

  • Working in batches so as to not crowd the oil, fry the dough squares until they are puffy and golden brown. Remove from the oil, make a pit stop on the paper towels and immediately dust with powdered sugar.

  • Serve hot!!!!!

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    This recipe is featured in:

    Ultimate Baking Guide