Beignet Recipe
User Reviews
5
Beignet Recipe
Description
The beignets are crafted from a yeast-leavened dough blending warm water, egg, heavy cream, shortening, sugar, salt, and nutmeg with all-purpose flour. After letting the dough rise for about an hour, it’s rolled to half-inch thickness and cut into squares. These are fried in hot vegetable oil until golden on both sides, producing a crispy outside with a soft, airy inside. Powdered sugar is typically sprinkled over the beignets just after frying.
The mild sweetness of the dough combined with nutmeg provides a subtle flavor that complements the rich frying. Their light texture comes from the activated yeast and proper proofing. They work well as a breakfast treat, festive dessert, or snack.
For convenience, the dough can be made ahead and stored in the refrigerator for up to 3 days. After frying, the beignets can be kept warm in a low oven briefly. They also pair well with dips like caramel or chocolate fudge sauce for additional flavor. Using day-old dough and properly heating the oil are key to achieving the right puff and color.
Ingredients
- ¾ cup water 110-115°F, warm
- 1 teaspoon Rapid Rise Yeast
- 1 egg lightly beaten
- ½ cup heavy cream
- 2 tablespoons shortening
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 nutmeg dash
- 3¼ cups all-purpose flour
- 1 quart vegetable oil for frying
- ½ cup powdered sugar
Instructions
- Place warm water in a small bowl. Sprinkle yeast on top and stir to dissolve. Allow yeast to activate (about 5 minutes).
- In a large mixing bowl or stand mixer, combine egg, cream, shortening, granulated sugar, salt, and nutmeg. Mix to combine.
- Pour in activated yeast and mix.
- Add flour to the mix. Use the dough hook attachment on a stand mixer and mix on medium speed until all ingredients are combined and the dough is smooth but still slightly sticky.
- Form a ball with the dough and place in a greased bowl. Cover and let rise for about 1 hour.
- Heat 3 inches of oil in a deep-sided, heavy pot over medium-high heat until oil reaches between 360 and 370°F.
- On a lightly floured surface, roll out the dough until it is ½ inch thick, making sure not to overwork the dough. Cut into 2½-inch squares.
- Working in batches, fry beignets in the hot oil until golden brown (1–2 minutes on each side).
- Use tongs to remove the beignets from the hot oil. Place on a paper towel–lined plate to drain.
- While beignets are still warm, dust them completely with powdered sugar. Serve immediately.
Notes
- The dough can be made up to 3 days in advance and stored covered in the refrigerator; allow it to come to room temperature before shaping and frying.
- Keep fried beignets warm on a baking sheet in a 200°F oven for up to 30 minutes before serving.
- Consider serving with caramel dip or chocolate fudge sauce for extra flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Serving | 1beignet | |
| Calories | 147kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 136mg | 6% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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