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These sweet and tender square fritters are reminiscent of beignets, a classic New Orleans breakfast.

An overnight rise means the beignets can be prepared first thing in the morning. They’re best eaten fresh and hot–topped with a generous blanket of icing sugar–and served with coffee!

How to Make It

Difficulty: Easy

Overall Time: 50 min + overnight rising

Prep Time: 15 min

Cook Time: 25 min

Serves: 8

  • 1 envelope (¼ oz / 8 g) active dry yeast
  • ¼ cup warm water, 110°F to 115°F
  • 1 cup whole milk
  • ½ cup salted butter, melted
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 4 cups all-purpose flour, divided
  • Canola oil, for shallow frying
  • Icing sugar, for serving
  1. Sprinkle yeast over warm water in a large bowl. Set aside for 10 minutes.
  2. Stir in milk, butter, sugar, egg, and vanilla until combined. Stir in 3 cups flour until just combined. If needed, stir in more flour, ¼ cup at a time, until mixture forms a rough dough that is sticky, but not runny. Cover bowl tightly with plastic wrap. Refrigerate overnight while dough rises.
  3. Turn dough onto a floured surface (dough will be soft). Pat dough down to a ¼-in thick rectangle. Cut into 2-in squares.
  4. Line a baking sheet with paper towels. Pour oil into a pot until it reaches 1-in up the sides. Clip a deep-fry thermometer to the side of the pot. Heat over medium until temperature reaches 360°F (adjust heat as necessary to keep temperature around 360°F).
  5. Fry beignets, a few at a time, until browned and puffed, about 1 to 2 minutes per side (don’t overcrowd as it may prevent beignets from puffing up). Transfer to prepared sheet.
  6. Sift icing sugar over warm beignets. Serve immediately.

How to Store It

If you prefer to fry a smaller batch, keep remaining dough refrigerated for up to 2 days.

New Orleans-style Beignets recipe by Casa de Suna
New Orleans-style Beignets recipe by Casa de Suna

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