Made with a rich yeast dough these classic beignets are light, airy, and pillowy with a crisp golden exterior. Fried up beautifully with a sweet vanilla glaze that hardens into a delicate crackly coating making them perfect for breakfast, brunch, or dessert. 

Featured Standouts

Whole Milk

Whole milk creates a rich, tender dough by adding moisture, protein, and fat. These qualities help produce beignets with a soft interior and delicate crumb while supporting an even golden crust during frying.

Unsalted Butter

Unsalted butter enriches the dough with a buttery flavor while coating the flour proteins to create a softer, more tender bite. It also contributes to the beignets’ light, melt in your mouth texture.

Active Dry Yeast

Active dry yeast ferments the dough, producing the carbon dioxide that creates the signature airy interior. A properly bloomed yeast ensures tall, fluffy beignets with a delicate structure.

All Purpose Flour

All purpose flour provides enough gluten development to support the rise while remaining soft enough to create a tender beignet. The result is a pastry that is sturdy enough to fry without becoming chewy.

Vanilla Extract

Vanilla extract adds a warm bakery aroma that complements both the fried dough and the sweet glaze. Even a small amount enhances the overall flavor without overpowering the recipe.

TIPS & TRICKS FOR THE BEST RECIPE GLAZED BEIGNETS

Cool the Milk Properly

Allow the milk and butter mixture to cool until the outside of the mixing bowl feels warm to the touch with no visible steam before adding the yeast. This helps ensure the yeast remains active.

Resist Adding Extra Flour

The dough should remain soft and slightly tacky after kneading. Adding too much flour can produce dense, heavy beignets instead of light and fluffy ones.

Monitor the Oil Temperature

Maintain the frying oil at 360°F throughout cooking. Oil that is too cool creates greasy beignets, while oil that is too hot browns the exterior before the center finishes cooking.

Fry in Small Batches

Avoid overcrowding the pot. Frying only a few beignets at a time helps maintain a consistent oil temperature and promotes even browning.

Glaze While Warm

Dip the beignets into the glaze while they are still warm so the glaze spreads evenly and sets into a thin, shiny coating.

Inclusive Adaptations

Use a Dairy Alternative

Substitute unsweetened almond milk for whole milk if needed. Adding 1 tablespoon of melted butter or neutral oil helps replace some of the richness lost from dairy.

Prepare the Dough Ahead

Complete the first rise the day before and refrigerate the dough overnight. This allows you to fry fresh beignets with less preparation the next day.

Reduce Hand Strain

Use a pizza cutter and bench scraper to portion and transfer the dough. These tools require less gripping than using a knife and make handling the soft dough easier.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Stand mixer with dough hook

Small saucepan

Mixing bowl

Measuring cups

Measuring spoons

Rolling pin

Pizza cutter or sharp knife

Kitchen thermometer

Heavy bottom Dutch oven or deep fryer

Spider strainer or slotted spoon

Wire cooling rack

Paper towels

SIMILAR INGREDIENTS TO

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Pan au Chocolat Bread Pudding

ENJOY THIS RECIPE WITH

BROWNIE BATTER PANCAKES

STUFFED BANANA PANCAKES

BLUEBERRY CREAM CHEESE PANCAKES

RECIPE

Marissa Bolden

Glazed Beignets

Made with a rich yeast dough these classic beignets are light, airy, and pillowy with a crisp golden exterior. Fried up beautifully with a sweet vanilla glaze that hardens into a delicate crackly coating making them perfect for breakfast, brunch, or dessert.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 10 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 20 beignets

Ingredients Equipment Method

Ingredients

  

• 1 cup whole milk
• 1/4 cup unsalted butter
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 2 large eggs
• 1 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 3 3/4 cups all-purpose flour
• Neutral oil for frying
• Vanilla Glaze Ingredients
• 2 cups powdered sugar
• 3 to 4 tablespoons whole milk
• 1 teaspoon vanilla extract
• A pinch of kosher salt

Equipment

• Stand mixer with dough hook
• Small saucepan
• Mixing bowl
• Measuring cups
• Measuring spoons
• Rolling Pin
• Pizza cutter or sharp knife
• Kitchen thermometer
• Heavy bottom Dutch oven or deep fryer
• Spider strainer or slotted spoon
• Wire cooling rack
• Paper towels

Method

 

1. Melt the butter into the milk in a small saucepan set over low heat, ensuring the mixture does not come to a boil.
2. Transfer this warm mixture into your stand mixer bowl, then whisk in the sugar until completely dissolved.
3. Let it sit and cool down until the mixing bowl feels warm to the touch and no visible steam remains.
4. Evenly sprinkle the active dry yeast across the surface, letting it stand for 5 to 10 minutes until it becomes frothy.
5. Incorporate the eggs, vanilla extract, kosher salt, and all-purpose flour into the bowl.
6. Attach the dough hook and blend on low speed until combined. Raise the speed slightly to medium-low and knead for 8 to 10 minutes until you have a smooth, elastic, and slightly tacky dough.
7. Move the dough to a lightly greased bowl, cover it up, and let it rise for about 1 1/2 to 2 hours, or until its size has doubled.
8. Deflate the dough by punching it down, then chill it in the refrigerator for at least 30 minutes.
9. Roll the chilled dough out to a 1/4-inch thickness, then cut it into 2 1/2-inch squares.
10. Loosely drape a cover over the squares and let them rest for 20 to 30 minutes.
11. Bring your neutral frying oil up to a temperature of 360°F.
12. Cook the beignets in the hot oil for 1 to 2 minutes on each side until puffed and beautifully golden brown.
13. Use a slotted utensil to transfer them to a wire cooling rack for 1 minute.
14. Prepare the glaze by thoroughly whisking the powdered sugar, milk, vanilla, and salt together until completely

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