Steps
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Combine the warm milk, honey, and yeast in a large bowl. Stir gently and let it sit for 5-10 minutes until the mixture is foamy and active. Add the melted butter, egg, sea salt, and flour. Stir until a soft, slightly sticky dough forms.
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Turn the dough out onto a lightly floured surface and knead for 5-6 minutes until smooth and supple. The dough should be soft and pillowy — do not add too much extra flour or the beignets will turn out dense. Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
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Punch down the risen dough and roll it out on a floured surface to about a quarter-inch thickness. Using a sharp knife or pizza cutter, cut the dough into roughly 2.5-inch squares. Do not re-roll the scraps too many times — once is fine, but overworking the dough toughens it. You should get about 24 squares.
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Heat the coconut oil in a large heavy-bottomed pot or Dutch oven to 360°F. Working in batches of 4-5, carefully lower the dough squares into the hot oil. They will sink briefly, then puff up and float. Fry for about 1.5-2 minutes per side, turning once, until they are puffed, golden brown, and hollow in the center.
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Remove the beignets with a slotted spoon and let them drain on a wire rack for just a few seconds. While still very hot, pile the powdered coconut sugar on top — and be generous. Traditional beignets should practically disappear under a mountain of sugar. Serve immediately with coffee or hot chocolate.
Why It Works
The yeasted dough gives beignets their signature light, airy, almost hollow interior that is completely different from a cake donut. As the yeast-leavened squares hit the hot oil, the steam inside expands rapidly, puffing them into pillowy squares with a thin, crispy shell. Frying in coconut oil provides a clean, neutral-tasting fat that remains stable at frying temperatures due to its high saturated fat content, unlike the soybean and canola oils used in most commercial frying. Butter and whole milk in the dough contribute richness and tenderness that water-based recipes cannot achieve. Raw honey feeds the yeast and adds gentle sweetness with trace minerals. Powdered coconut sugar replaces refined powdered white sugar, offering a warmer flavor with notes of caramel and retained nutrients like potassium, iron, and zinc.
Tips
- Fry at the right temperature. Keep the oil between 355-365°F. If it is too hot, the beignets will brown before the inside puffs and cooks through. If too cool, they absorb oil and turn heavy. A thermometer is essential.
- Make the powdered sugar ahead. Blend coconut sugar in a high-speed blender or spice grinder until powdery fine. It will not be as light and fluffy as powdered white sugar, but the flavor is outstanding. Make a big batch and store it in a jar for future use.
- Overnight rise for morning beignets. After cutting the squares, arrange them on a parchment-lined baking sheet, cover tightly, and refrigerate overnight. In the morning, let them sit at room temperature for 20 minutes while the oil heats, then fry as directed for fresh beignets with minimal prep.
