Description
Classic French-style beignets, light and airy fried dough squares dusted with powdered sugar. Perfect as a sweet breakfast treat or dessert, these beignets have a slightly crisp exterior and soft, fluffy interior.
Ingredients
Scale
Yeast Mixture
- ¾ cup lukewarm water
- 2¼ teaspoons active dry yeast (or 1 envelope)
- ¼ cup sugar
Dough
- 1 large egg
- ½ cup milk
- 3½ cups all-purpose flour
- ½ teaspoon salt
- 2 tablespoons unsalted butter (softened)
For Frying and Serving
- Vegetable oil (for frying)
- Powdered sugar (for sprinkling, optional)
Instructions
- Activate Yeast: In a small bowl, combine lukewarm water, active dry yeast, and sugar. Whisk lightly and let it sit for 5 to 10 minutes until the yeast dissolves and becomes frothy.
- Add Wet Ingredients: Once frothy, whisk in the egg and milk to the yeast mixture until well combined.
- Mix Dough: In the bowl of a stand mixer, combine the flour and salt. Add the yeast mixture and softened butter. Using the dough hook, mix until a smooth dough forms that cleans the sides of the bowl.
- First Rising: Remove dough, place in an oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
- Shape Dough: Roll out the risen dough into a long rectangle about ¾ inch thick. Cut into long strips, then cut strips into squares to form the beignets.
- Heat Oil: Pour vegetable oil into a deep frying pan or Dutch oven to a depth of about 3 inches. Heat oil to 350°F (177°C).
- Fry Beignets: Fry 5 to 6 beignets at a time until golden brown on both sides, turning as needed to cook evenly, about 2 to 3 minutes per side.
- Drain and Serve: Transfer fried beignets to a paper towel-lined bowl to drain excess oil. Sprinkle with powdered sugar and serve warm.
Notes
- Yield depends on cut size; recipe makes about 32 beignets.
- Instant or rapid-rise yeast can replace active dry yeast; no need to dissolve in water if used.
- To speed up rising, place dough in a warm oven at 200°F (93°C) turned off with door closed.
- Ensure oil temperature is 350°F before frying; test with one beignet first to ensure proper frying speed.
- Double recipe for larger crowds as beignets are very popular and disappear quickly.
Nutrition
- Serving Size: 1 beignet
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
