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Crispy Beignets Recipe Easy Homemade with Chicory Coffee Sauce

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These crispy beignets feature a golden, puffed exterior dusted with powdered sugar and are served with a rich, slightly smoky chicory coffee dipping sauce. Perfect for a cozy breakfast or a delightful treat any time.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 1 packet (2 1/4 tsp or 7 g) active dry yeast
  • 2 tbsp granulated sugar
  • 3/4 cup (180 ml) warm water (about 110°F/43°C)
  • 1/4 cup (60 ml) whole milk, warmed slightly
  • 2 tbsp unsalted butter, melted
  • 1 large egg, room temperature
  • 1/2 tsp salt
  • Vegetable oil (peanut or canola) for frying
  • Powdered sugar for dusting
  • 1/2 cup (120 ml) strong brewed chicory coffee (or strong brewed coffee + 1 tsp chicory powder)
  • 2 tbsp brown sugar
  • 1/4 cup (60 ml) heavy cream (or coconut cream for dairy-free)
  • 1 tbsp unsalted butter
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast by combining warm water (110°F/43°C), sugar, and yeast in a small bowl. Stir gently and let sit for 5-7 minutes until foamy.
  2. In a large bowl or stand mixer, whisk together sifted flour and salt. Add yeast mixture, warm milk, melted butter, and egg. Mix with dough hook on low speed for 3-4 minutes or stir and knead by hand for 6-8 minutes until smooth and elastic.
  3. Lightly oil a clean bowl, place dough inside, cover with plastic wrap or damp towel, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  4. While dough rises, prepare dipping sauce: In a small saucepan over low heat, combine brewed coffee, brown sugar, butter, and salt. Stir until sugar dissolves and butter melts. Slowly whisk in heavy cream and vanilla extract. Keep warm without boiling.
  5. Punch down risen dough gently, turn onto floured surface, and roll out to 1/4-inch (6 mm) thickness. Cut into 2 1/2-inch (6 cm) squares or rectangles.
  6. Heat vegetable oil in a heavy-bottomed pot to 2-3 inches (5-7 cm) depth at 350°F (175°C). Use thermometer or test with dough piece.
  7. Fry beignets in batches, 2-3 minutes per side, turning once, until golden brown and puffed. Remove with slotted spoon and drain on wire rack lined with paper towels.
  8. Dust beignets generously with powdered sugar while warm. Serve immediately with warm chicory coffee dipping sauce.

Notes

Keep dough covered while frying batches to prevent drying out. Maintain oil temperature at 350°F to avoid greasy or burnt beignets. Serve immediately after frying for best crispness. Leftovers can be reheated in a 350°F oven for 5 minutes to restore crispness. The dipping sauce can be stored in the fridge for up to 3 days and warmed gently before serving.

Nutrition

Keywords: beignets, crispy beignets, chicory coffee sauce, fried dough, homemade beignets, New Orleans dessert, easy beignets recipe

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