Ingredients
Scale
- 3 cups all-purpose flour
- 1 ½ teaspoons kosher salt
- 1 Tablespoon + 1 teaspoon baking powder
- 1 ½ teaspoon ground cinnamon
- 1 large egg
- ¼ cup cane sugar
- 1 ¼ cup milk (any fat content)
- 2 teaspoons vanilla extract
- 1-quart vegetable oil for frying
- powdered sugar
Instructions
- Half-fill a deep skillet cast iron pan or Dutch oven with oil and preheat it to 375°F.
- Whisk together the all-purpose flour, kosher salt, baking powder, and cinnamon in a large mixing bowl. Create a well in the middle.
- In a spouted bowl/large measuring cup, beat the egg, cane sugar, milk, and vanilla extract.
- Pour the egg mixture into the well of the flour mixture and mix slightly until moistened and the flour is gone. Turn onto a floured surface and knead lightly with a dough scrapper (this is a sticky dough).
- Carefully, roll the dough out to a ¼-inch thickness. If needed, add flour as you go to prevent sticking.
- Slice into rectangle shapes, about 3 inches long and 2 ½ inches wide (measuring is not required). To make this easier, you can use an accordion cutter. If you have edges, don’t throw them! Fry those too for fun mini ones!
- Fry in vegetable oil, turning once, until they are golden brown and puffed up. Remove, and drain on a cooling rack inside of a baking sheet.
- Top with a drizzle of honey and sprinkle with a good coating of powdered sugar. Serve immediately with coffee (or beverage of choice).
Equipment
Buy Now → 
Le Creuset 6.75 qt. Enameled Cast Iron
Buy Now →
Lodge Cast Iron Pan, 12″, Black
Buy Now →
Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
Buy Now →
Stainless Steel Baking Sheet Set with Silicone Mats and Cooling Racks (Set of 9)
Buy Now →
Swify Spider Strainer (Set of 3)
Buy Now →
ThermoWorks Hi-Temp Silicone Spatula
Buy Now →Notes
Tips for Making these Beignets even easier
- Beignets are best served fresh out of the fryer, but you can prepare the dough up the day before you want to eat them! Just be sure to bring the dough to room temp before frying (it should only take about 30 minutes)
- Using a Dutch oven, heat your oil to 370°F, on Medium-High.
- Monitor the temperature of your oil by using a thermometer, and keep the oil at 370°F. Too hot and the outside will burn before the inside is cooked through.
- Flip them to ensure both sides get a nice golden brown
- Dust the beignets heavily with powdered sugar.
Storage Details
These beignets are best eaten fresh. Below are a few notes for make ahead and if you do have extras.
- The dough can be made the night before, brought up to room temp the day of, and then rolled out, and fry.
- Store beignets in an airtight container on the counter for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: breakfast, brunch
- Method: frying
- Cuisine: American, Southern, New Orleans