Ingredients
Method
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- In a separate bowl, beat the eggs lightly, then whisk in the milk, melted butter, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently with a spatula until a soft dough forms; do not overmix.
- Lightly flour a work surface. Roll the dough to about 1/2 inch thickness. Keep the surface and rolling pin floured to prevent sticking.
- Cut the dough into roughly 2- to 3-inch squares using a bench scraper or sharp knife.
Cooking
- Heat oil in a deep frying pan to 350°F (175°C). Use a candy or deep-fry thermometer to confirm temperature.
- Fry the squares in small batches so the oil temperature stays steady. Cook 2–3 minutes per side, turning once, until each side is golden brown.
- Transfer beignets to a wire rack set over paper towels to drain briefly.
- Dust generously with powdered sugar while still warm and serve right away.
Nutrition
Notes
Cool completely before storing. Keep leftover beignets in an airtight container at room temperature for up to 24 hours. Longer storage can be done by freezing. To refresh, reheat in a 350°F oven for 5–7 minutes.