Beignets made easy: a quick, forgiving dough that’s fried to puffed, tender pillows and dusted with powdered sugar. What you’ll need (easy, small-batch approach)

• For a basic yeast beignet:
  • 1 cup warm water (about 110°F/43°C)
  • 1 tablespoon active dry yeast
  • ¼ cup granulated sugar
  • 2 large eggs
  • 2 tablespoons neutral oil (like canola or vegetable)
  • 3 to 3½ cups all-purpose flour
  • 1 teaspoon salt
  • Oil for frying (vegetable or peanut oil works well)
  • Powdered sugar for dusting

Steps (streamlined)

• Activate yeast: In a bowl, combine warm water, yeast, and the sugar. Let sit 5 minutes until foamy.
• Mix wet ingredients: In another bowl, whisk eggs and oil until smooth.
• Combine: Add the wet mix to the yeast, then gradually stir in flour and salt until a soft, elastic dough forms. You want it to be tacky but workable.
• Rise briefly: Cover and let rise in a warm spot for about 30–60 minutes, just until puffed.
• Roll and cut: On a lightly floured surface, roll the dough to about 1/4 inch thick. Cut into rectangles roughly 3 by 3 inches (or 4 by 4, depending on your preferred size).
• Fry: Heat oil to about 360°F (182°C). Fry a few pieces at a time until golden and puffed, about 1–2 minutes per side. Drain on paper towels.
• Finish: Dust generously with powdered sugar while still warm. Serve immediately.

Tips to simplify and speed things up

• Use store-bought yeast packets for quick activation and consistent results.
• If you’re short on time, you can use a biscuit-dough shortcut: roll canned biscuit dough into 1/2-inch thickness, cut into squares, and fry; just dust with powdered sugar after frying. This yields a very similar experience in a fraction of the time.
• For a lighter dough, you can whisk in a little melted butter (about 1–2 tablespoons) with the wet ingredients, but it’s optional.
• Keep oil temperature steady: too cool and the beignets will soak; too hot and they’ll burn outside before the inside cooks. Use a thermometer and adjust the burner as needed.

Variations

• For a baked version: shape the dough into rounds or squares, bake at 375°F (190°C) until lightly golden, and dust with sugar after cooling. This is an option if you want a non-fried result.
• Flavor twists: add a pinch of cinnamon to the flour, or mix in a few teaspoons of vanilla extract to the wet mix for extra aroma.

Serving notes

• Best eaten fresh and warm right after frying.
• Pair with coffee or a glass of milk for a classic breakfast or snack.

If you’d like, I can tailor a precise recipe to your needs (number of servings, available ingredients, whether you want fried or baked, and any dietary preferences).