Description
Classic French-style beignets made with a soft, fluffy dough, fried to golden perfection and dusted with powdered sugar. Perfect as a sweet treat or breakfast indulgence, these beignets are light, airy, and delightfully crispy on the outside.
Ingredients
Scale
Yeast Mixture
- ¾ cup lukewarm water
- 2¼ teaspoon active dry yeast (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, about 3 inches deep)
- Powdered sugar (for sprinkling, optional)
Instructions
- Activate the yeast: In a small bowl, combine lukewarm water, active dry yeast, and sugar. Whisk briefly and let it sit for 5 to 10 minutes until the mixture is frothy and bubbly, indicating the yeast is activated.
- Add liquids: Once the yeast mixture is ready, add the egg and milk to it and whisk well to combine.
- Mix the dough: In the bowl of a stand mixer, combine the flour and salt. Add the yeast mixture and softened butter. Using the dough hook attachment, mix until the dough comes together and pulls cleanly away from the sides of the bowl.
- First rise: Transfer the dough to a lightly oiled bowl, cover with a clean damp towel or plastic wrap, and let it rise in a warm place until it doubles in size, about 1 to 2 hours.
- Shape the dough: Roll out the dough on a lightly floured surface into a rectangle about ¾ inch thick. Cut into long strips, then cut strips into square pieces.
- Heat the oil: Pour vegetable oil into a deep frying pan or Dutch oven about 3 inches deep. Heat the oil to 350°F (177°C). Use a thermometer for accuracy to ensure proper frying temperature.
- Fry the beignets: Fry 5 to 6 pieces at a time, turning occasionally, until golden brown on all sides, about 2-3 minutes per batch. Remove with a slotted spoon.
- Drain and serve: Transfer fried beignets to a paper towel-lined bowl to drain excess oil. Sprinkle generously with powdered sugar and serve warm.
Notes
- Yield depends on the size of the pieces; this recipe makes about 32 beignets.
- You can use instant or rapid-rise yeast instead of active dry yeast; if so, no need to dissolve in water, just mix it into the dough ingredients.
- To speed up rising, place the dough in an oven warmed to 200°F (93°C), then turned off with the door closed, providing a warm environment for quicker proofing.
- Ensure oil temperature is maintained at 350°F (177°C) for best frying results; test with a small piece of dough first.
- Double the recipe if serving a crowd as these beignets are very popular and vanish quickly.
Nutrition
- Serving Size: 1 beignet
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 35 mg
