Air Fryer Beignets
These air fryer beignets deliver the classic New Orleans pastry experience with less oil and mess. Featuring a yeast-raised dough that puffs beautifully in the air fryer, these pillowy squares develop a golden crisp exterior while maintaining a light, airy center – perfect under a snow of powdered sugar.
Ingredients
- 2 ¼ teaspoons 1 packet active dry yeast
- ¾ cup warm water 110-115°F
- ¼ cup granulated sugar divided
- ½ teaspoon salt
- 1 large egg room temperature
- ½ cup evaporated milk
- 3 ½ to 4 cups all-purpose flour
- 2 tablespoons unsalted butter melted
- Cooking spray or olive oil in a spray bottle
- 1 ½ cups powdered sugar for dusting
Instructions
- Activate the yeast: In a large bowl, combine warm water, 1 tablespoon of the granulated sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy and activated.
- Form the dough base: Add the remaining sugar, salt, egg, and evaporated milk to the yeast mixture. Whisk until well combined.
- Incorporate the flour: Add 3 ½ cups of flour gradually, mixing after each addition. The dough should be soft but not sticky. Add the remaining ½ cup if needed.
- Add butter and knead: Pour in melted butter and mix until incorporated. Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Let the dough rise: Place dough in a greased bowl, cover with a clean kitchen towel, and allow to rise in a warm place for 1 hour or until doubled in size.
- Roll and cut the dough: On a lightly floured surface, roll the dough to ¼-inch thickness. Using a pastry cutter or knife, cut into 2-inch squares.
- Prepare the air fryer: Preheat your air fryer to 350°F. Cut parchment paper to fit your air fryer basket, then poke several holes in it for airflow.
- Cook the beignets: Place beignets on the parchment paper in the air fryer basket, making sure they don’t touch. Lightly spray with oil. Cook for 4-5 minutes until golden brown and puffed.
- Dust with sugar: Immediately transfer hot beignets to a plate and generously dust with powdered sugar on both sides while still warm.
- Serve promptly: Enjoy while still warm for the best taste and texture!
Notes
- For the best rise, make sure your yeast is fresh and your water temperature is correct (110-115°F).
- The dough can be made the night before and refrigerated. Just let it come to room temperature for about 30 minutes before rolling and cutting.
- Work in small batches – don’t overcrowd the air fryer or the beignets won’t puff properly.
- The parchment paper is crucial to prevent sticking and make cleanup easier.
- These are best served immediately after cooking, but can be reheated in the air fryer for 1-2 minutes if needed.