Air Fryer Beignets

These air fryer beignets are soft, puffy, and covered in powdered sugar – just like the ones you’d get at a famous café in New Orleans.

The best part is that you don’t need a pot of oil to make them. Your air fryer does all the work, and they come out golden and light every single time.

The dough is simple to put together with basic pantry ingredients. It does need about an hour to rise, but the hands-on time is really minimal.

Once they puff up in the air fryer, you hit them with a generous pile of powdered sugar while they’re still warm. That’s what makes them so good.

If you’ve never tried making beignets at home before, this is a great place to start. They’re way easier than you might think.

Why You’ll Love This Recipe

Pillowy Soft Texture – These beignets puff up beautifully in the air fryer and come out incredibly light and airy on the inside.

Golden and Crispy Without Deep Frying – You get that perfectly golden crust without submerging dough in a pot of hot oil.

Way Less Greasy Than Traditional Beignets – The air fryer gives you all the flavor and none of that heavy oily feeling afterward.

Ingredients

• 3/4 cup Warm Milk (about 110 degrees F)
• 1 packet Active Dry Yeast (2 1/4 tsp)
• 1/4 cup Granulated Sugar
• 1 large Egg, room temperature
• 2 tbsp Unsalted Butter, melted
• 1 tsp Vanilla Extract
• 2 3/4 cups All-Purpose Flour, plus more for dusting
• 1/2 tsp Salt
• Cooking Spray
• 1 cup Powdered Sugar, for dusting

How To Make

Step 1

In a large bowl, combine the warm milk, yeast, and a pinch of the granulated sugar. Stir gently and let it sit for about 8 to 10 minutes until the mixture becomes foamy and bubbly, which tells you the yeast is active.

Step 2

Whisk the egg, melted butter, vanilla extract, and remaining granulated sugar into the yeast mixture until smooth. Gradually add the flour and salt, stirring with a wooden spoon until a soft, slightly sticky dough forms.

Step 3

Turn the dough out onto a lightly floured surface and knead for about 3 to 4 minutes until it is smooth and elastic. Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 hour or until doubled in size.

Step 4

Once risen, punch the dough down gently. Roll it out on a floured surface to about 1/4-inch thickness. Cut the dough into roughly 2-inch squares using a sharp knife or pizza cutter. You should get about 20 to 24 pieces.

Step 5

Preheat your air fryer to 350 degrees F. Lightly spray the air fryer basket with cooking spray. Working in batches to avoid crowding, place the beignets in a single layer with a little space between each one. Spray the tops lightly with cooking spray.

Step 6

Air fry for 4 minutes, then carefully flip each beignet and cook for another 3 to 4 minutes until they are puffed up and golden brown all over.

Step 7

Transfer the hot beignets to a plate and immediately dust them very generously with powdered sugar on all sides. Repeat with the remaining dough. Serve right away while warm and pillowy.

Tips

Make Sure Your Yeast Is Actually Active

This is the most important step in the whole recipe. If your yeast doesn’t get foamy and bubbly after 8 to 10 minutes, your beignets will come out flat and dense. Toss it and start over with fresh yeast.

The milk needs to be around 110 degrees F. If it’s too hot, it will kill the yeast. If it’s too cool, the yeast won’t wake up. If you don’t have a thermometer, it should feel warm on your wrist but not hot.

Also, check the expiration date on your yeast packet. Old yeast loses its power and sometimes won’t activate at all, even if the milk temperature is perfect.

Don’t Skip the Second Rise

After you cut the dough into squares, let them rest on the counter for about 15 to 20 minutes before putting them in the air fryer. The recipe doesn’t mention this, but it makes a big difference.

This little rest gives the dough time to puff up slightly before cooking. You’ll get beignets that are lighter and airier on the inside instead of dense and bready.

Just cover them loosely with a kitchen towel while they rest so they don’t dry out.

Roll the Dough Evenly

When you roll the dough out to 1/4-inch thickness, try to keep it as even as possible across the whole sheet. If some spots are thinner than others, those pieces will cook faster and might burn while the thicker ones are still underdone.

A good trick is to place two chopsticks or wooden dowels on either side of the dough as guides. They keep your rolling pin at a consistent height so the thickness stays uniform.

Related Recipes

• Air Fryer Churros
• Air Fryer Doughnut Holes
• Air Fryer French Toast Sticks
• Air Fryer Fried Oreos
• Air Fryer Funnel Cake Bites

Frequently Asked Questions

Can I let the dough rise overnight in the fridge instead?

Yes, you can absolutely do a slow rise in the fridge overnight. After kneading, place the dough in a greased bowl, cover it tightly with plastic wrap, and refrigerate for up to 12 hours. The cold rise actually develops more flavor in the dough.

When you’re ready to make the beignets, take the dough out of the fridge and let it sit on the counter for about 20 to 30 minutes so it’s easier to roll out. Then continue with the recipe as written.