Description
Classic French-style beignets are light, airy fried dough squares dusted with powdered sugar, perfect for a delightful breakfast or dessert treat. Made with yeast-leavened dough, these golden beignets have a crispy exterior and a soft, pillowy inside.
Ingredients
Scale
Wet Ingredients
- ¾ cup lukewarm water
- 1 large egg
- ½ cup milk
- 2 tablespoons unsalted butter, softened
Dry Ingredients
- 2¼ teaspoons active dry yeast (or 1 envelope)
- ¼ cup sugar
- 3½ cups all-purpose flour
- ½ teaspoon salt
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 the lukewarm water, active dry yeast, and sugar. Whisk gently and allow it to rest for 5 to 10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix wet ingredients: Once the yeast is frothy, add the egg and milk to the mixture, and whisk until fully combined.
- Combine dry ingredients and form dough: In the bowl of a stand mixer, mix the all-purpose flour and salt. Add the yeast mixture and softened butter. Using the dough hook attachment, mix on medium speed until the dough comes together and cleans the sides of the bowl, indicating it is well incorporated.
- Proof the dough: Remove the dough from the mixer and place it in a lightly oiled bowl. Cover with a clean damp towel or plastic wrap and allow it to rise in a warm place for 1 to 2 hours, or until it doubles in size.
- Shape the beignets: On a floured surface, roll out the dough into a long rectangle approximately ¾ inch thick. Cut the dough into long strips, then cut those strips into squares to shape the beignets.
- Heat oil for frying: Add about 3 inches of vegetable oil to a deep frying pan or Dutch oven. Heat the oil to 350°F (177°C), ensuring it reaches the proper frying temperature before cooking the beignets.
- Fry the beignets: Fry 5 to 6 beignets at a time in the hot oil, turning them to ensure they brown evenly on all sides. Cook until golden brown, typically a few minutes per batch.
- Drain and serve: Transfer the fried beignets to a bowl lined with paper towels to drain excess oil. While warm, sprinkle generously with powdered sugar and serve immediately for the best taste and texture.
Notes
- Use lukewarm water (around 93°F or 34°C) to properly activate the yeast without killing it.
- Maintain the frying oil temperature at 350°F (177°C) to achieve crispy, golden beignets without absorbing too much oil.
- Be careful not to overcrowd the frying pan to prevent the oil temperature from dropping.
- Serve beignets fresh and warm for the best flavor and texture experience.
Nutrition
- Serving Size: 2 beignets (about 70g)
- Calories: 250
- Sugar: 7g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
