As an Amazon Associate, I earn from qualifying purchases.
French Golden Beignets are soft, fluffy, golden, and finished with a little orange zest magic. I’d happily eat these warm with nothing more than icing sugar.
French Golden Beignets: Soft Homemade Beignets with Orange Zest
Additional Information
- Can I use instant yeast? Yes. Use the same 2 tbsp. Instant yeast can go straight into the dry ingredients.
- What if my dough isn’t doubling? Your kitchen may be too cool, or the yeast may not be active. Give it more time before adding more flour or yeast.
- How do I know when the beignets are cooked? They should be golden on both sides and feel light when lifted. If they brown very quickly, lower the oil temperature.
- Why are my beignets greasy? The oil was probably too cool, or too many beignets were added at once. Fry in small batches and let the oil return to about 350⁰F (175⁰C) between batches.
- Why are they dark outside but doughy inside? The oil is too hot, or the pieces are too thick. Keep the temperature steady and roll the dough to about 5 mm.
- Can this be frozen? Yes. For the best texture, freeze the cooked beignets once completely cooled, without icing sugar or cinnamon sugar. Place them in an airtight freezer container or freezer bag and use within about 2 months. Thaw at room temperature and warm briefly before serving.
- How long can it be stored and how? They’re best eaten the day they’re made. Store cooled beignets in an airtight container at room temperature for up to 2 days. They’ll soften as they sit, so a quick warm-up before serving helps bring back some of their texture.
- Can I substitute the all-purpose flour? Bread flour can be used, but the texture may be slightly chewier. I wouldn’t use self-raising flour here because the recipe already relies on yeast for leavening.
- Can I leave out the milk powder? Yes, although the beignets may be a little less tender and rich. You can replace it with 2 tbsp extra flour if needed.
- Can I leave out the orange zest? Absolutely. You’ll still have a good basic beignet, just without the citrus note. A little vanilla or lemon zest would also work.
- What oil is best for frying? Canola or vegetable oil are good choices. Use an oil with a neutral flavour and a suitable frying temperature
Why You Will Love and Enjoy these French Golden Beignets
- Soft and fluffy: The dough stays tender inside while the outside turns lightly crisp when fried.
- A fresh citrus twist: Orange zest adds a bright flavour without overpowering the beignets.
- Easy to finish: Dust them with icing sugar or toss them in cinnamon sugar while they’re still warm.
- Made for sharing: They’re lovely with coffee or tea and make a great homemade breakfast or sweet treat.
French Golden Beignets
- Prep Time: 25 minutes
- Proofing Time: 60 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 24 – 30 depending on size 1x
- Category: Dessert
- Method: Easy baking
- Cuisine: French
Description
These French Golden Beignets are soft and fluffy inside, lightly crisp on the outside, with just enough orange zest to make them extra special. They’re best while they’re still warm, with a generous dusting of icing sugar or cinnamon sugar.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp dry yeast
- 2 tbsp milk powder
- 1/2 tsp salt
- 1 tsp finely grated orange zest
- 1 large egg
- 2 tbsp neutral oil
- Warm water, as needed to make 1 cup liquid with the egg and oil
- Oil, for frying
- Icing sugar, for dusting
For cinnamon sugar, if using:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Add 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tbsp dry yeast, 2 tbsp milk powder, 1/2 tsp salt and 1 tsp orange zest to a food processor. Pulse a few times to combine.
- Crack 1 large egg into a measuring jug and add 2 tbsp neutral oil.
- Add enough warm water to bring the total liquid to 1 cup. Make sure the water is warm, not hot, so you don’t knock out the yeast.
- Pour the egg, oil and warm water mixture into the dry ingredients.
- Mix for about 5 minutes, stopping once or twice to scrape down the sides if needed. You’re looking for a soft, sticky dough. Don’t add lots of extra flour here. The dough should be sticky, but it shouldn’t be runny.
- Lightly oil a bowl and transfer the dough into it.
- Cover and leave it in a warm spot until doubled in size, about 45 to 60 minutes. The exact time will depend on how warm your kitchen is.
- Lightly flour your work surface and turn out the dough.
- Roll it to about 5 mm thick. Cut into your desired shapes, keeping the pieces fairly similar in size so they cook evenly.
- Place the cut dough on a lightly floured surface, cover loosely and let it rise again until puffy, about 20 to 30 minutes. Don’t wait for every piece to exactly double this time. You’re mainly looking for a noticeably lighter, puffier dough.
- Heat enough frying oil to give the beignets room to float. Aim for 350⁰F (175⁰C).
- If you don’t have a thermometer, test with a small scrap of dough. It should gently bubble and rise to the surface rather than turning dark straight away.
- Fry the beignets in small batches for about 1 to 2 minutes per side, depending on their size. Keep an eye on the oil temperature between batches. If the oil is too hot, the outside will brown before the centre cooks.
- Transfer the cooked beignets to a paper towel-lined tray to drain. Let them cool for a few minutes, then dust generously with icing sugar.
- For cinnamon sugar, mix 1/4 cup granulated sugar with 1 tsp ground cinnamon and toss the warm beignets in the mixture.
Notes
Prepared, tried and tested by: Preshana
Recipe Card powered by
The little ingredient that makes these beignets taste completely different? Orange zest.
French Golden Beignets are soft, fluffy, and lightly crisp with a fresh hint of orange zest. A generous dusting of icing sugar or cinnamon sugar finishes them beautifully, making these homemade beignets an easy choice whenever a warm, freshly fried treat is calling.
Thanks for dropping in and checking out the recipes and what’s on offer.
If you try out this delightful recipe, please let me know, rate it, and tag me on Instagram at @_esmesalon. I’m excited to see your amazing recreations, and I’m hooked on those mouthwatering photos!
We happily share our tasty, fantastic recipes and are excited to spread some love by posting at these awesome Linky Parties.
Copyright © 2026 esmesalon.com – All rights reserved.
