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BA’s Best Beignets

BA’s Best Beignets

The best beignets come from New Orleans, but the high protein content in bread flour gives this classic-style beignets recipe an authentic texture.


  • 1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)
  • 1 large egg, room temperature
  • ¼ cup buttermilk, slightly warmed
  • ¼ cup whole milk, slightly warmed
  • 3¾ cups bread flour, plus more for surface
  • ¼ cup (½ stick) unsalted butter, cut into pieces, room temperature
  • Vegetable oil (for frying and bowl; about 6 cups)
  • Powdered sugar (for dusting)

Recipe Preparation

  • Whisk sugar, yeast, and 3/4 cup warm water in a large bowl. Let sit until foamy, about 5 minutes. Add egg, buttermilk, milk, salt, baking soda, and 2 1/2 cups flour and mix until a shaggy dough forms. Add butter a couple of pieces at a time, mixing to combine after each addition before adding more (it’s okay if some pieces of butter are still visible). Add remaining 1 1/4 cups flour, mixing in 1/4 cup at a time. Work dough until butter is completely incorporated and dough is no longer sticky.

  • Transfer dough to a lightly floured surface and knead until smooth and supple, about 5 minutes. Place in a lightly oiled bowl. Cover and let sit in a warm, draft-free place until doubled in size, about 1 hour.

  • Roll out dough on a lightly floured surface to 1/2" thick. Using a knife, cut into 2" squares or diamonds (or cut into rounds with a 2"-diameter cookie cutter) and transfer to a lightly floured baking sheet. Cover with plastic wrap and let sit until slightly puffed, 25–30 minutes.

  • Pour oil into a medium heavy saucepan to a depth of 3" and fit with thermometer. Heat over medium-high until thermometer registers 375°. Working in batches, fry beignets until golden brown, about 2 minutes per side. Transfer to a wire rack set inside a baking sheet.

  • Generously dust beignets with powdered sugar just before serving.

Reviews SectionA really easy-to-follow recipe. The finished beignets were light and fluffy on the inside with a nice, almost crispy outer shell. These are so tasty!

Watch the video: 3 of Seattles best beignets (October 2020).