Description
Classic French-style Beignets are light, airy fried dough squares dusted with powdered sugar, perfect for a delightful breakfast or dessert treat. These crispy golden puffs have a tender interior, made from a yeasted dough that rises to fluffy perfection before being fried to a golden brown.
Ingredients
Scale
Dough Ingredients
- ¾ cup water (lukewarm)
- 2¼ teaspoons active dry yeast (1 envelope)
- ¼ cup sugar
- 1 large egg
- ½ cup milk
- 3½ cups all-purpose flour
- ½ teaspoon salt
- 2 tablespoons unsalted butter (softened)
Frying and Serving
- Vegetable oil (for frying, about 3 inches deep)
- Powdered sugar (for sprinkling, optional)
Instructions
- Activate Yeast: In a small bowl, combine lukewarm water, active dry yeast, and sugar. Whisk gently and let it sit for 5 to 10 minutes until the yeast dissolves and starts to froth, indicating it is active.
- Add Wet Ingredients: Once the yeast is frothy, whisk in the egg and milk until fully combined to form the liquid mixture for the dough.
- Mix Dough: In the bowl of a stand mixer, combine the all-purpose flour and salt. Add the yeast mixture and softened butter. Using the dough hook attachment, mix the ingredients until the dough comes together and cleans the sides of the bowl, indicating proper kneading.
- First Rise: Remove the dough from the mixer and place it in a lightly oiled bowl. Cover with a damp clean towel or plastic wrap, and allow it to rise in a warm place until it doubles in size, about 1 hour.
- Shape the Dough: Once risen, roll out the dough on a floured surface into a rectangle about ¾ inch thick. Cut the dough into long strips and then cut those strips into squares to form the beignets.
- Heat Oil: Pour vegetable oil into a deep fryer or heavy pot to about 3 inches deep. Heat the oil to 350°F (177°C) and maintain this temperature throughout frying.
- Fry Beignets: Fry 5 to 6 beignets at a time, turning occasionally, until they are golden brown on all sides. This should take just a few minutes per batch.
- Drain and Serve: Remove the beignets from the oil and place them on a paper towel-lined plate or bowl to drain excess oil. Generously dust with powdered sugar before serving warm.
Notes
- This recipe yields about 32 beignets, depending on the size you cut them.
- You can use instant or rapid-rise yeast instead of active dry yeast; if so, mix it directly into the flour without proofing.
- To speed up rising, place the dough in an oven preheated to 200°F (93°C), then turned off, with the door closed for a warm rising environment.
- Make sure the frying oil stays at 350°F (177°C) for perfect frying; test with one piece first to adjust heat as necessary.
- Doubling the recipe works well for feeding larger groups as these beignets tend to be devoured quickly.
Nutrition
- Serving Size: 1 beignet
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
