Air Fryer Beignets with Coffee and Chicory

Name: Air Fryer Beignets with Coffee and Chicory
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Cuisine: Cajun & Creole
Ingredients: 3½ cups (420 g) all-purpose flour; 2¼ teaspoons (7 g) instant yeast; 1 teaspoon (6 g) kosher salt; 2 tablespoons (25 g) granulated sugar; 1 cup (240 ml) whole milk, warmed, warmed to 110°F (43°C); 3 tablespoons (43 g) unsalted butter, melted and cooled slightly; 1 whole (50 g) large egg, at room temperature; 2 teaspoons (4 g) chicory powder; 1 teaspoon (2 g) instant coffee powder; ½ teaspoon (2½ ml) vanilla extract; 1½ cups (180 g) powdered sugar, for dusting; cooking spray (oil-based), for air fryer basket

From the MyKitchenBank Kitchen

Light, pillowy beignets made in the air fryer and dusted with powdered sugar, infused with the distinctive flavor of coffee and chicory. These New Orleans-style pastries are quicker and less messy than traditional fried versions, with a tender crumb and crispy exterior. A touch of chicory powder in the dough adds authentic depth and a subtle, earthy note that complements the warm spices.

Prep: 30 min
Cook: 25 min
Wait: 1 hr 30 min
Total: 2 hr 25 min
Makes: 12 beignets (about 24 pieces)

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Steps

Before you start

Warm the milk to 110°F (43°C) to activate the yeast
Have your air fryer ready and preheat it to 360°F (182°C)
Line your work surface with parchment paper for easy handling

1
Bloom yeast and mix dough
- In a large bowl, combine the warmed milk (110°F/43°C), instant yeast, granulated sugar, and chicory powder.
- Let sit for 2 minutes to activate the yeast.
- Add the all-purpose flour, salt, melted butter, egg, instant coffee, and vanilla extract.
- Using a stand mixer fitted with the dough hook on medium speed (or by hand with a wooden spoon), mix until a soft, sticky dough forms, about 3–4 minutes.
- The dough should be slightly tacky but hold together.
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Ready when: Soft, sticky dough that holds together
Tip: The dough will be sticky—this is correct. If it's too dry, add 1 tablespoon of milk; if too wet, add 1 tablespoon of flour.
2
First rise
- Cover the bowl with plastic wrap or a damp kitchen towel.
- Let the dough rise at room temperature (68–72°F/20–22°C) for 1 hour, or until nearly doubled in size and slightly domed on top.
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Ready when: Dough is nearly doubled and slightly domed
Tip: If your kitchen is cold, place the bowl in a turned-off oven with the light on for consistent warmth.
3
Punch down and rest
- Gently punch down the dough to release gas.
- Transfer it to a parchment paper-lined 7×9-inch (18×23 cm) baking sheet.
- Cover loosely with plastic wrap and let rest for 15 minutes.
- This relaxes the gluten so the dough is easier to cut.
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Ready when: Dough appears slightly puffy and relaxed
Tip: Keep the dough on parchment paper so you can easily transfer the pieces to the air fryer.
4
Cut into squares
- Using a sharp knife or pizza cutter, cut the dough into 12 equal squares (roughly 2.25×2.25 inches / 5.5×5.5 cm).
- Separate the squares gently and spread them out on the parchment paper so they don't touch.
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Ready when: 12 evenly spaced squares on parchment paper
Tip: Wipe your knife with a damp cloth between cuts to keep edges clean and prevent sticking.
5
Second riseOven 360°F / 180°C
- Cover the squares loosely with plastic wrap and let rise for 25–30 minutes at room temperature until they are about 1.5 times their original size and feel light and puffy when touched gently.
- Preheat the air fryer to 360°F (182°C) during the last 5 minutes of this rise.
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Ready when: Dough squares are about 1.5 times larger and feel light to the touch
Tip: Do not over-rise or the beignets will be too puffy and may collapse during cooking.
6
Prepare air fryer
- Spray the air fryer basket lightly with cooking spray.
- If your air fryer basket is small, you may need to work in batches.
- Arrange as many beignets as fit comfortably on the basket without touching (typically 4–6 at a time, depending on your air fryer size).
- Leave at least ½ inch (1 cm) of space between each piece.
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Ready when: Basket is evenly coated and beignets are arranged in a single layer
Tip: Arrange beignets seam-side up (the cut side facing up) for a more attractive finish.
7
Air fry first batchOven 360°F / 180°C
- Place the basket in the air fryer set to 360°F (182°C).
- Air fry for 7–8 minutes, shaking the basket gently halfway through (at the 3.5-minute mark) to ensure even browning.
- The beignets are done when golden-brown on the outside and a toothpick inserted into the center comes out clean with no raw dough.
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Ready when: Golden-brown exterior; toothpick inserted in center comes out clean
Tip: If the tops are browning faster than the bottoms, move the beignets around or rotate the basket to ensure even cooking.
8
Transfer and cool slightly
- Using tongs or a fork, carefully transfer the cooked beignets to a wire rack or clean kitchen towel.
- Let them cool for 3–5 minutes until you can handle them safely but they're still warm.
- Repeat the air-frying process with the remaining beignets.
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Ready when: Beignets are cool enough to touch but still warm
Tip: Working quickly while they're warm ensures the powdered sugar adheres better.
9
Dust with powdered sugar
- Place the powdered sugar in a shallow dish or small bowl.
- Working with 2–3 warm beignets at a time, gently coat all sides by rolling them in the powdered sugar or tossing them in a bag with the sugar.
- Tap off any excess.
- Alternatively, sift the powdered sugar over the beignets using a fine-mesh strainer for a more refined appearance.
- Repeat with all cooked beignets.
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Ready when: All beignets are evenly dusted with powdered sugar
Tip: Dust the beignets while they're still warm so the sugar clings. A light dusting looks elegant; a heavy one is traditional and fun.

Good to know

Tips

Warmed milk at exactly 110°F (43°C) is ideal for instant yeast activation without killing the live cultures. Use a kitchen thermometer for accuracy.
The chicory and instant coffee flavors are subtle but distinctive—they echo the traditional New Orleans café au lait. If you prefer a stronger flavor, increase the instant coffee to 1.5 teaspoons, but be mindful of bitterness.
Air frying produces lighter, less oily beignets than traditional deep frying, and the cooking time is faster. However, the interior may be slightly less fluffy than oil-fried versions, so don't skip the second rise.
Leftover powdered sugar clings to your hands and face when eating—embrace it as part of the beignet experience, or serve with napkins and a smile.

Make ahead

You can prepare the dough up to 8 hours ahead. After mixing, refrigerate in a covered bowl, then bring to room temperature and proceed with the first rise. Alternatively, you can prepare the cut dough squares, cover them, and refrigerate for up to 4 hours before the second rise and air frying.

Storage & reheating

Store cooled beignets in an airtight container at room temperature for up to 2 days. They are best enjoyed the day they are made. To reheat, place a beignet on a microwave-safe plate and warm for 15–20 seconds, or place it in a 300°F (149°C) oven for 3–5 minutes until warm and soft. Beignets do not freeze well due to the texture of the powdered sugar coating.

Substitutions

chicory powder → 1 teaspoon of finely ground roasted chicory root (steeped, strained, and reduced until syrupy, then cooled) or omit for plain beignets. Chicory powder is the most convenient; if using whole chicory root, brew and reduce it to a concentrated liquid that dries without adding excess moisture to the dough.
instant coffee powder → 1 teaspoon of brewed espresso, cooled, or ½ teaspoon of finely ground coffee beans. Brewed espresso will add slightly more moisture; reduce milk by 1 tablespoon if using.
whole milk, warmed → Oat milk, almond milk, or buttermilk (use the same amount). Non-dairy milks work well; buttermilk will add a slight tang that complements the chicory.
cooking spray (oil-based) → A light brush or spray of neutral oil (such as canola or grapeseed oil). Oil-based spray is easier and more consistent than dry cooking spray.