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Start by blooming the yeast. In a bowl, combine the 1 teaspoon dry yeast, 1 1/2 dl finger warm milk, and 1 tablespoon of the 1/2 dl sugar. Stir gently and let the mixture sit for 10 minutes until foamy.

To the bloomed yeast mixture, add the 1 egg, the remaining sugar (about 1/4 dl), the 1/2 teaspoon salt, and approximately 3 1/3 dl (2/3 of the total) of the flour.

Mix the ingredients using a kitchen assistant with a dough hook or by hand. Knead for 10 to 20 minutes until the dough starts to come together.

Add the 25 grams room temperature butter along with the rest of the flour (about 1 2/3 dl) to the dough.

Continue mixing and kneading until the dough is fully combined, smooth, and elastic.

Cover the bowl tightly with plastic wrap and let the dough proof at room temperature for 2 hours, or until it has doubled in size.

Once fully proofed, turn the dough out onto a lightly floured surface. Roll the dough to about 1/4 inch thickness. Use a pizza cutter or knife to cut the dough into equal squares, approximately 2x2 inches.

Heat canola oil in a deep pan or Dutch oven to 350-375°F (175-190°C). Fry the dough squares in batches, being careful not to overcrowd the pan. Flip them when they start to brown on one side.

Continue frying until the beignets are golden brown on both sides and puffed up. This usually takes 1-2 minutes per side.

Using a slotted spoon, transfer the fried beignets to a wire rack placed over a baking sheet to drain any excess oil.

While the beignets are still warm, drizzle them generously with honey and then sprinkle a liberal amount of powdered sugar over them. Serve immediately and enjoy!


Start by blooming the yeast. In a bowl, combine the 1 teaspoon dry yeast, 1 1/2 dl finger warm milk, and 1 tablespoon of the 1/2 dl sugar. Stir gently and let the mixture sit for 10 minutes until foamy.

To the bloomed yeast mixture, add the 1 egg, the remaining sugar (about 1/4 dl), the 1/2 teaspoon salt, and approximately 3 1/3 dl (2/3 of the total) of the flour.

Mix the ingredients using a kitchen assistant with a dough hook or by hand. Knead for 10 to 20 minutes until the dough starts to come together.

Add the 25 grams room temperature butter along with the rest of the flour (about 1 2/3 dl) to the dough.

Continue mixing and kneading until the dough is fully combined, smooth, and elastic.

Cover the bowl tightly with plastic wrap and let the dough proof at room temperature for 2 hours, or until it has doubled in size.

Once fully proofed, turn the dough out onto a lightly floured surface. Roll the dough to about 1/4 inch thickness. Use a pizza cutter or knife to cut the dough into equal squares, approximately 2x2 inches.

Heat canola oil in a deep pan or Dutch oven to 350-375°F (175-190°C). Fry the dough squares in batches, being careful not to overcrowd the pan. Flip them when they start to brown on one side.

Continue frying until the beignets are golden brown on both sides and puffed up. This usually takes 1-2 minutes per side.

Using a slotted spoon, transfer the fried beignets to a wire rack placed over a baking sheet to drain any excess oil.

While the beignets are still warm, drizzle them generously with honey and then sprinkle a liberal amount of powdered sugar over them. Serve immediately and enjoy!
