Description
Classic French-style beignets are light, fluffy fried dough squares dusted generously with powdered sugar. Perfect as a sweet breakfast treat or dessert, these golden puffs are made with a yeast-leavened dough that is rolled, cut, and fried to perfection.
Ingredients
Scale
Dough
- ¾ cup water (lukewarm)
- 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 together lightly and let the mixture sit for 5 to 10 minutes until the yeast dissolves and becomes frothy.
- Add Egg and Milk: Once yeast is activated, add the egg and milk to the bowl and whisk to combine thoroughly.
- Prepare Dough: In the bowl of a stand mixer, combine flour and salt. Add the yeast mixture and softened butter. Using a dough hook attachment, mix until the dough is well incorporated and pulls cleanly away from the sides of the bowl.
- First Rise: Remove the dough from the mixer and place it into an oiled bowl. Cover with a clean damp towel or plastic wrap and allow it to rise in a warm spot until doubled in size, approximately 1 to 2 hours.
- Shape Dough: Roll out the risen dough on a lightly floured surface into a long rectangle about ¾ inch thick. Cut into long strips, then cut strips 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 check the temperature for best results.
- Fry Beignets: Fry the beignets in batches of 5 or 6, turning them frequently until golden brown on all sides, about 2 to 3 minutes per side.
- 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
- This recipe yields about 32 beignets, depending on the size they are cut.
- You can substitute instant or rapid-rise yeast for active dry yeast; if using instant yeast, it can be mixed directly with flour without dissolving first.
- To speed up rising, place the covered dough in a turned-off oven preheated to 200°F (93°C) creating a warm environment.
- Make sure the oil temperature is maintained at 350°F (177°C) for proper frying and to avoid greasy results.
- Doubling the recipe is recommended if serving a large group as these beignets are sure to be quickly devoured.
