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Homemade Beignets Recipe with Chicory Coffee Perfect for Easy Brunch

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This recipe delivers light, airy, and crispy homemade beignets paired perfectly with bold chicory coffee, ideal for a cozy brunch or coffee break.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • 2 ¼ teaspoons (one packet) instant yeast
  • ½ teaspoon salt
  • 1 cup (240 ml) warm water (about 110°F / 43°C)
  • 2 large eggs, room temperature
  • ½ cup (120 ml) whole milk, warmed
  • ¼ cup (57 grams) unsalted butter, melted
  • Vegetable oil for frying (about 4 cups / 1 liter)
  • Powdered sugar for dusting
  • Freshly brewed chicory coffee to serve

Instructions

  1. Activate the yeast: In a small bowl, combine 1 cup warm water with 1 tablespoon sugar from the measured amount and sprinkle yeast over the top. Let sit for 5–10 minutes until foamy.
  2. Mix dry ingredients: In a large mixing bowl, whisk together flour, remaining sugar, and salt.
  3. Combine wet ingredients: Beat eggs in a separate bowl, stir in warm milk and melted butter.
  4. Make the dough: Pour yeast mixture and wet ingredients into dry ingredients. Stir until dough starts to come together, then knead for 5–7 minutes until smooth and elastic but slightly sticky.
  5. First rise: Lightly oil a clean bowl, place dough inside, cover with damp towel or plastic wrap. Let rise in warm spot for about 1 hour until doubled in size.
  6. Roll out the dough: Punch down dough, roll out on floured surface to about ¼-inch thickness.
  7. Cut into squares: Slice dough into 2-inch squares using a sharp knife or pizza cutter.
  8. Heat the oil: Pour vegetable oil into deep pot or fryer, heat to 350°F (175°C).
  9. Fry the beignets: Drop a few squares into hot oil without overcrowding. Fry 2–3 minutes, flipping halfway, until golden brown and puffed. Remove with slotted spoon and drain on cooling rack lined with paper towels.
  10. Dust with powdered sugar: While warm, generously sprinkle powdered sugar over beignets. Serve immediately with chicory coffee.

Notes

Keep oil temperature steady at 350°F to avoid greasy or burnt beignets. Do not overcrowd the fryer. For extra fluffy beignets, let dough rest 10 minutes after rolling before cutting. Reheat leftovers in a 350°F oven for 5–7 minutes to restore crispness. Dough can be prepared ahead and refrigerated overnight.

Nutrition

Keywords: beignets, homemade beignets, chicory coffee, brunch recipe, New Orleans, fried dough, powdered sugar, easy brunch, Southern dessert

Find it online: https://pokirecipes.com/homemade-beignets-recipe-with-chicory-coffee-perfect-for-easy-brunch/