Description
These classic French beignets are light, fluffy, and irresistibly delicious deep-fried pastries sprinkled with powdered sugar. Perfect for breakfast or a sweet snack, they have a slightly crispy exterior and soft interior that melts in your mouth.
Ingredients
Scale
Dough Ingredients
- ¾ cup lukewarm water
- 2¼ teaspoons active dry yeast (or 1 envelope)
- ¼ cup sugar
- 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 Yeast: In a small bowl, combine lukewarm water, active dry yeast, and sugar. Whisk gently and let sit for 5 to 10 minutes until the yeast dissolves and becomes frothy.
- Add Wet Ingredients: Once the yeast mixture is frothy, add the egg and milk. Whisk together until fully incorporated.
- Mix Dough: In the bowl of a stand mixer, combine the all-purpose flour and salt. Add the yeast mixture and softened butter. Using a dough hook, mix on medium speed until the dough pulls away cleanly from the sides of the bowl and is fully combined.
- First Rise: Remove the dough from the mixer and place it in an oiled bowl. Cover with a clean damp towel or plastic wrap, then let it rise in a warm place until doubled in size, about 1 hour to 2 hours.
- Shape Dough: Roll the dough out on a floured surface into a rectangle approximately ¾ inch thick. Cut the dough into long strips, then cut strips crosswise into squares to form the beignets.
- Heat Oil: Pour about 3 inches of vegetable oil into a deep frying pan or Dutch oven. Heat the oil to 350°F (177°C). Use a thermometer to ensure correct temperature before frying.
- Fry Beignets: Fry 5 to 6 beignets at a time until golden brown on all sides, about 2 to 3 minutes per side. Turn them carefully to cook evenly.
- Drain and Serve: Transfer fried beignets to a bowl lined with paper towels to drain excess oil. Generously sprinkle with powdered sugar while still warm. Serve immediately for best flavor and texture.
Notes
- This recipe yields approximately 32 beignets, depending on how large you cut the squares.
- You can substitute instant or rapid-rise yeast; if using, add it directly to the dough without dissolving in water.
- To speed the rising process, place the dough in a turned-off oven preheated to 200°F (93°C) with the door closed to maintain warmth.
- For a larger crowd, double the ingredients accordingly as these beignets are quick to disappear!
- Always ensure the oil temperature is at 350°F (177°C) before frying; test by frying one beignet and adjusting heat as necessary.
Nutrition
- Serving Size: 1 beignet
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 100 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
