Beignets
User Reviews
5
Beignets
Description
Beignets are a classic fried dough treat prepared here by activating yeast in warm water and sugar, then mixing with eggs, milk, vanilla, flour, and melted butter to form a smooth dough. After kneading and proofing in a warm spot until doubled, the dough is rolled to a quarter-inch thickness and cut into approximately 2.5-inch squares. Frying in hot vegetable oil until golden yields delicate puffs with soft, airy interiors and lightly crisp lids.
The use of yeast provides leavening that creates an airy texture, while sugar and vanilla add sweetness and aroma. The frying process caramelizes the outside surface, offering a slight crunch contrasting the tender inside. A generous coating of powdered sugar adds sweetness and a classic finish.
Typically enjoyed fresh and warm, beignets are best eaten soon after frying to preserve their soft texture. They can be stored overnight at room temperature in an airtight container for a couple of days or frozen for longer storage. For consistent results, monitoring the temperature of both water and oil is recommended with a candy thermometer to ensure proper yeast activation and frying heat.
Ingredients
- 3/4 cup water 105-110 degrees F, warm
- 2 1/4 teaspoons active dry yeast this is one standard size yeast packet
- 1/3 cup granulated sugar
- 2 egg room temperature
- 1/2 cup milk room temperature, whole
- 1/2 teaspoon vanilla
- 4 cups all-purpose flour have some extra for rolling if needed
- 3 tablespoons butter melted, salted
- 4-8 cups vegetable oil for frying
- 2 cups powdered sugar
Instructions
- Pour warm (105-110 degrees F) water into a large bowl. Sprinkle on the yeast and sugar and then whisk together. Cover with a light towel or wrap – you do not need to seal it, just cover it to protect from drafts. Let sit for 5-10 minutes. It should become slightly foamy. If it does not foam, than the yeast may be bad, or the water was too hot and killed the yeast.
- Add in eggs, milk and vanilla and whisk together. Mix in ½ of the flour, then the melted butter, then the rest of the flour.
- Knead the mixture with your hands until the dough is smooth. If it is too sticky, you may want to add more flour, one tablespoon at a time. Place the dough into a lightly oiled bowl.
- Cover the dough with plastic wrap or a warm damp towel, and leave it undisturbed in a warm, draft free place. Make sure you don’t sit it near a fan or an AC vent. Allow the dough to rise until doubled in size (1-2 hours).
- Roll out dough to ¼ inch thick. Cut into 2 ½ inch squares. A pizza cutter works well for this.
- Heat oil in a large pot to 370 degrees. You should have at least 2 inches of oil for the deep frying.
- Deep fry the beignets in batches, don’t crowd. They should pop up when you put them in the oil or the oil is not hot enough. Spoon the oil over the tops of the beignets as the bottoms are frying. Make sure to turn them over so they are golden (not brown) on both sides. It will only take 1-2 minutes per side.
- Drain on a plate lined with paper towels. Sprinkle generously with confectioners’ sugar and serve hot.
Notes
- Use a candy thermometer to ensure water temperature activates yeast without killing it and maintain proper oil temperature for frying.
- Beignets are best eaten fresh but will keep at room temperature in an airtight container for 2-3 days or freeze up to 1-2 months.
- Roll dough to about 1/4 inch thickness before cutting into squares about 2 1/2 inches wide for consistent frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 22mg | 7% |
| Sodium | 24mg | 1% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 86IU | 2% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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