Photo of Air-fryer honey beignets by WW

Air-fryer honey beignets

Points® value
Total Time
2 hr 30 min
30 min
30 min
The sweet fritters are as puffy as pillows and taste even better if the dough rises overnight in the fridge. They are best enjoyed with a cup of coffee— and if you want to go full-on New Orlean's style, serve with chickory coffee.


Calorie controlled cooking spray

4 spray(s)


85 g

Dried baking yeast

2 teaspoon(s)

Light Evaporated Milk

50 ml

Egg, whole, raw

1 large, raw, beaten

Strong White Flour (bread flour)

440 g

Icing Sugar

2 teaspoon(s), level


  1. In a small bowl, mix together 100ml warm water, ½ tsp honey and the yeast. Stand for 5-10 minutes, until the yeast turns a little foamy. Whisk the remaining honey, milk and egg in a small bowl.
  2. Meanwhile, sift 270g of the flour into a large bowl and make a well in the centre. Pour the two wet mixtures into the flour and stir gently to combine until a smooth batter forms. Gradually mix in 100g flour and keep mixing until the dough is stiff enough to gather into a solid sticky ball (add a little more flour if it isn’t). Transfer the dough to a work surface and knead for 3-4 minutes until smooth and elastic. Try to refrain from adding more flour and instead dampen hands with water as you knead.
  3. Mist a large clean bowl with cooking spray. Transfer the dough to the bowl and cover with a damp clean cloth. Allow to sit at room temperature for 1-2 hours until tripled in size.
  4. Lightly flour a rimmed baking tray. Punch the dough down and stretch out on a work surface into a rectangle. Cut the dough into 32 squares and place on the prepared baking tray. Cover with a damp towel and let rise for 30-45 minutes.
  5. Preheat the air fryer to 200°C and mist the basket with cooking spray. Arrange a few pieces of dough in the basket in a single layer and cook for 2-4 mins until puffed and golden brown. Repeat with the remaining beignets. Dust the beignets with icing sugar and serve immediately.


If you have the time - instead of covering the dough with a damp cloth in Step 3, cover the bowl with clingfilm and refrigerate overnight. Let sit at room temperature for 2 hours before continuing.