Pressure Cooker Beignets That'll Have You Smiling
Soft and pillowy French beignets made in the pressure cooker, golden fried and dusted with sweet powdered sugar for a classic New Orleans treat.
Equipment
- 1 Mixing bowl Large
- 1 Electric mixer With dough hook
- 1 Pizza cutter For cutting dough squares
- 1 Candy thermometer For monitoring frying oil temp
- 1 Large pot For deep frying
- 1 Slotted spoon or spider strainer For lifting beignets from oil
- 1 Wire cooling rack With paper towels for draining
Ingredients
Main ingredients
- 0.75 cup warm water about 100-110°F
- 0.5 cup granulated sugar
- 2.25 teaspoons active dry yeast
- 1 large egg room temperature
- 0.5 cup whole milk or evaporated milk, room temperature
- 2 teaspoons vanilla extract
- 3.75 to 4 cups all-purpose flour divided
- 1 teaspoon salt
- 3 tablespoons unsalted butter softened
- as needed vegetable or peanut oil for deep frying
- 0.5 cup powdered sugar for dusting
Instructions
Instructions
- Mix warm water, sugar, and yeast in a large bowl. Let sit 5–10 minutes until foamy.
- Whisk in egg, milk, and vanilla extract until smooth.
- Add 2 cups of flour and salt, stir to combine into sticky dough.
- Add butter and remaining flour gradually, knead to soft, sticky consistency.
- Knead dough for 5–7 minutes until smooth and elastic.
- Let dough rise in oiled bowl covered for 120 minutes until doubled.
- Punch down dough, roll out to ¼-inch thickness on floured surface.
- Cut into 2-inch squares and place on floured sheet. Let rise 30 minutes.
- Heat oil in pot or fryer to 350°F.
- Fry beignets in batches 1–2 minutes per side, turning occasionally.
- Remove with slotted spoon and drain on paper towels.
- Dust beignets with powdered sugar before serving.
- Serve warm and enjoy!
Notes
Use warm water and fresh yeast to ensure a good rise. If dough feels too wet, add flour little by little. Don’t overcrowd the fryer. Dust generously with powdered sugar and serve hot for best flavor.