Fresh Peach Beignets

Peach Beignets - Homemade beignets stuffed with a fresh peach filling and fried golden brown. Dusted with lots of powder sugar, obviously.

One of my favorite things about August is being able to find what I like to call the “sink peach.” It’s a peach that’s so ripe it can really only be eaten over the sink or outside.

The sink peach is one of the simple food experiences I look forward to all year.

You don’t need to use your sink peaches for this Peach Beignets recipe. You want ripe, in-season peaches though which should be pretty easy to find this time of year.

There is nothing too complicated about this recipe. It follows the KISS (Keep It Simple Stupid) recipe method: Take the best fruit you can find and fry it with sweet dough. Hard to go wrong!

Fresh Peach Beignets

Homemade beignets stuffed with a fresh peach filling and fried golden brown. Dusted with lots of powder sugar, obviously.
5 from 1 vote
Prep Time 30 mins
Cook Time 15 mins
Rise Time: 2 hrs
Total Time 3 hrs
Course Breads, Desserts
Cuisine American, French
Servings 8 Servings
Yield About 30 beignets




  • ¾ Tbsp. active dry yeast
  • ¼ cup sugar
  • ¾ cup warm water
  • 4 eggs beaten
  • ¾ Tbsp. kosher salt
  • 4 cups all-purpose flour plus extra
  • ¾ cup unsalted butter soft


  • 3 ripe peaches peeled and diced
  • ¼ cup sugar
  • Pinch of salt
  • 3 quarts oil for frying
  • Powdered sugar


  • Combine yeast and sugar in a large bowl. Then add the eggs and water.
  • Once the mixture is bubbling, add the salt and flour. The dough will be very wet. After you add your flour, stir it well, but don’t worry if there are some lumps. Finally, beat in the softened butter until the dough is smooth and very soft. If it’s really sticky, add more flour by the handful.
  • Let this dough rise in the bowl at room temperature for at least 2 hours. It will at least double in volume.
  • You can punch it down a bit at this point and can use it right away or store it in the fridge for up to 7 days (in airtight container).
  • When you ready to make the beignets, dust the dough with some flour.
  • Roll the dough out until it’s 1/8-inch thick. Use more flour if the dough is sticking. Then take a knife or, even easier, a pizza cutter, and slice up the dough into 2X2 inch squares. Let the dough rest for 10 minutes after you cut it.
  • Preheat oil to 350 degrees in a large pot or deep-fryer. Working with a few beignets at a time, add a small amount of peach filling to each square and fold it over itself, pinching the edges. Fry dough squares in batches for about 2-3 minutes per side until they are golden brown.
  • Take them out with a slotted spoon and transfer to a paper towel to drain quickly. Then dust with powdered sugar. Use a heavy hand here.
  • For peach filling:
  • Dunk peaches in boiling water or 45 seconds. Remove and rinse with cold water. Carefully peel peaches and dice. Toss diced peaches in a colander with sugar and a pinch of salt and sit aside for later.


Serving: 3beignetsCalories: 601kcalCarbohydrates: 69gProtein: 10gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 128mgSodium: 581mgPotassium: 185mgFiber: 3gSugar: 20gVitamin A: 835IUVitamin C: 2mgCalcium: 31mgIron: 4mg
Keyword Beignets, peach recipes

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Peach Beignets

Beignet Dough

I wish I could tell you that the dough for these Peach Beignets was so complicated that you should never make it, but it’s dumb simple. The truth is that all enriched doughs (donuts, etc.) are really easy to make. You can use a mixer if you have one, but you don’t need it to make the dough.

Start by combining the yeast, sugar, and water in a bowl and let them get frothy.

Dough makin - Peach Beignets
Dough makin.

Then mix in the eggs and salt and slowly add in the flour. You should have a nice soft dough.

The only hard part is beating in the butter, which should be soft but not melted. If the dough is super sticky after you mix in the butter, you can add more flour. It’s actually a more flexible dough then you would think, but the end result you are going for is a soft and smooth dough.

Dust this with a little flour and let it rise for about two hours.

Lots of butter - Peach Beignets
Lots of butter.

After a rise, the dough will be super soft and really easy to work with. That’s all there is to it and this is the secret to really perfectly fried Peach Beignets.

After a rise... - Peach Beignets
After a rise…

KISS Filling

There are only three ingredients to this filling because that’s all you need. You do want to peel the peaches though or you’ll have little fuzzies in your Peach Beignets.

Dunk them in some boiling water for 45 seconds and the skins will slide right off.

Perfect peaches for Peach Beignets
Perfect peaches.

Then dice up the peaches and toss them with sugar and a pinch of salt. I recommend letting the filling drain in a colander so extra liquid will drain off.

Some sugar and salt - Peach Beignets
Some sugar and salt.

Making the Beignets

This is far from a science, but basically you want to work with 1/3-1/2 of the dough at a time and roll it into a fairly thin sheet. You’ll need to dust the dough with some flour so it isn’t too sticky.

This is about 1/3 of the dough for Peach Beignets
This is about 1/3 of the dough.

Then add some peach filling to each square and fold it over itself. Press the dough together to really seal the edges so the beignets don’t fall apart as they fry.

Don't overstuff the Peach Beignets!
Don’t overstuff!

Testing Testing

Any time I’m trying a fried thing for the first time, I recommend doing a test batch. I folded up a beignet square with some filling and tossed it in 350 degree oil for about three minutes.

This was my test result.

Testing the fry on the Peach Beignets

Looked good on the outside, but once I bit in, I knew I needed to fry them for another minute or so. It was a bit raw on the inside (but still delicious).

Not quite done!
Not quite done!

The Real Deal

I felt confident enough after the test to work in larger batches. The reason why testing is important is because your fry time might vary a bit depending on the size of your beignets, the amount of oil you have, and how you fold them up. So really it’s best to just test one and adjust accordingly.

I found about two minutes of frying and then a flip was good for mine.

Who doesn't love this? - Peach Beignets
Who doesn’t love this?

As with any beignet, no amount of powdered sugar is too much.

Peach Beignets - Macheesmo
I could eat many of these.

These Peach Beignets are damn near perfect. The outer crust is crispy and then their are layers of dough and the soft peaches in the center.

These are worth all the work. Make the dough. Fry them up. Make it happen.

12 Responses to “Fresh Peach Beignets” Leave a comment

  1. I had all of these great plans to start eating healthier. I did not give in to my desire for a scone this morning. I made your recipe for Tempeh Tacos for lunch and loaded them with extra veggies.

    Then I saw this recipe.

    That healthy nonsense is going to have to wait till Monday.

  2. Okay so I want to do this but I’m too lazy to go back to the store for oil. I know it’s sacrilegious and not a true beignet but is there a way to do this in the oven? I might just try it out and repost later today.

    1. Well, they would cook, but you would end up with more of a cake sort of thing probably. You can definitely bake the dough. It would probably still be good, but the fried version is worth it if you can go through the trouble. If you baked it, let me know how it went…

    1. Nah… like most fried stuff they degrade pretty quickly, BUT the good news is that the dough is just fine in the fridge for 4-5 days even. It actually gets better as the yeast ages a bit in my opinion. If I’m making these, I make the dough a day or two in advance, stick it in the fridge and then just pop them in the fryer the day of. Good luck!

  3. So last time I tried the boiling water trick, it didn’t work at all – the skin wouldn’t slide off my peaches. Any insight into what I’m doing wrong? Is it harder if the peaches aren’t insanely ripe?
    BTW, I love “sink peaches.” If the juice isn’t running down your wrist, you’re doing it wrong.

    1. hmm… they definitely need to be ripe, but not insanely ripe. Have you tried cutting an “X” on the end? That sometimes helps. A 30-45 second dip should do the trick…

      1. Sorry didn’t realize how old these comments were. Hope they are still useful. Have a great day

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