Homemade Beignets are every bit as pillowy, fluffy and scrumptious as the real deal. Comfort food at its best!


  • 1 cup warm water (100-105 degrees)
  • 3 tablespoons sugar
  • 2 1/4 teaspoons (1 envelope) active dry yeast
  • 2 large eggs, at room temperature
  • 2 tablespoons vegetable or canola oil, plus more for frying (about 1-2 quarts, depending on skillet size)
  • 3/4 teaspoon salt
  • 3 cups plus 2 tablespoons all-purpose flour
  • 1/4 cup powdered sugar for dusting


  1. In the bowl of your mixer, combine water, sugar and yeast. Let stand for 10 minutes (until yeast is bubbly and foamy. If this doesn’t happen, start over).
  2. Attach the dough hook to your mixer and add both eggs as well as 2 tablespoons of oil to the bowl. Mix until incorporated.
  3. Mix in salt and flour (one cup at-a-time) until fully incorporated and smooth dough forms (dough will be slightly sticky). Remove bowl from mixer and cover with plastic wrap. Place into fridge and let rise for 2 hours.
  4. Flour your work surface well and line two baking sheets with parchment paper. Remove dough from the fridge and place onto floured surface. Roll out dough to about 1/4-inch thickness. Using a pizza cutter, cut dough horizontally into 2-inch long strips. Going the other way, cut strips vertically (2-inch wide) until you have about 35-40 squares (they don’t have to be exact).
  5. Place squares onto prepared baking sheets, cover with plastic wrap and place back into fridge for 1 hour.
  6. Heat oil in a large skillet and bring to 350 degrees F (the oil level should be about 1 1/2 inches deep). Place 4-5 beignets at a time into the oil and fry for 2 minutes per side or until nice and golden. Remove from the oil and drain on paper towels. Dust immediately with powdered sugar and enjoy while still warm.

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