Dutch Oven Beignets (2026 winner)

Ingredients (From Scratch)

• 3 cups (415g) all-purpose flour, plus more for dusting
• 3/4 teaspoon kosher salt
• 3 tablespoons sugar, divided
• 1 cup warm whole milk (about 100°F)
• 2 teaspoons active dry yeast
• 1 large egg
• 3 tablespoons butter, melted
• 1 1/2 to 2 quarts vegetable oil (for frying)
• 3 cups powdered sugar

Also make sure to have a bowl that can be used to mix the doughnuts after they are finished

Directions

1. Start the Dough

In a mixing bowl, combine:

• Flour
• Salt
• 2 tablespoons sugar

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2. Bloom the Yeast

In a separate bowl, mix:

• Warm milk (~100°F)
• Remaining 1 tablespoon sugar
• Yeast

Let sit about 5 minutes until foamy.

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3. Make the Dough

• Beat the egg into the milk/yeast mixture
• Add to the flour mixture
• Mix until a wet, slightly shaggy dough forms

Add melted butter and mix until incorporated (about 1 minute).

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4. Knead

• Knead for about 6 minutes
• Dough should be tacky but workable

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5. Let It Rise

• Shape into a ball
• Place in a greased bowl and cover
• Let rise 1–2 hours, until doubled

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6. Prep Frying Station

• Heat 1.5–2 quarts oil in a Dutch oven
• Set up:
  • Cooling rack + baking sheet
  • Bowl with sifted powdered sugar
  • Tongs or slotted spoon

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7. Roll & Cut

• Roll dough to about 10x14 inches, 1/4-inch thick
• Cut into 16 rectangles
• Let rest while oil heats

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8. Fry

• Heat oil to 325°F (The oil should be hot enought that the dough floats after about 5 seconds in the pot)
• Fry in batches:
  • 1.5–2 minutes per side
  • Until golden brown

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9. Drain & Coat

• Remove and let drain briefly (~1 minute)
• Toss in powdered sugar while still warm

Shortcut Option 

If you want something faster and more foolproof:

 Use Cafe du Monde beignet mix. It can be bought online through Amazon or at a few grocery stores in the state.