Beignets
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4.6
639 reviews
Excellent
Beignets
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Nothing beats homemade Beignets! They're soft, pillowy, fluffy and airy, not to mention totally scrumptious. Close your eyes, take a bite and enjoy!
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Ingredients
- ¾ cup water lukewarm
- 2¼ teaspoon 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 butter unsalted and softened
- vegetable oil for frying
- powdered sugar for sprinkling, optional
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Instructions
- In a small bowl combine the water, yeast and sugar. Whisk it all together a bit and let it sit for about 5 to 10 minutes until the yeast dissolves and starts to froth up.
- Once the yeast has dissolved, add the egg, milk and whisk.
- To the bowl of your mixer combine the flour and salt. Add the yeast mixture and butter to the bowl. Using the dough hook, mix it well until well incorporated. You will know that the dough is done when it comes clean from the sides of the bowl.
- Remove the dough from the mixer and place it in an oiled bowl. Cover it with a clean damp towel or plastic wrap and let it sit and double in size, anywhere from 1 to 2 hours, in a warm place.
- Roll out the dough in a long rectangle that's about ¾ of an inch in thickness. Cut the dough in long strips then cut the strips to form squares.
- Add about 3 inches of oil to a deep frying pan, I used a Dutch Oven. Before frying the beignets make sure the oil is hot, it needs to be 350°F (177°C).
- Fry the beignets, about 5 or 6 at a time until golden brown on both sides. Make sure you turn them on both sides to fry them evenly.
- Transfer the beignets to a large bowl lined with paper towels to drain some of the excess oil. Sprinkle beignets with powdered sugar and serve.
Equipments used:
Notes
- °F (93°C)
- 350°F (177°C)
- This recipe will yield about 32 beignets, but it depends on how big you cut them.
- You could also use instant or rapid-rise yeast instead of the active dry yeast. If you do, you do not need to dissolve the yeast in the lukewarm water. It could be mixed right into the dough.
- To speed up the dough rising process, heat your oven to 200°F (93°C). Turn off the oven and place your dough as specified in step 4 in the oven with the door closed. This will ensure a warm environment for your dough and the dough will rise fairly quickly.
- If you’re planning on feeding a huge crowd go ahead and double the recipe because one thing’s for sure, these will disappear off the table in no time.
- Before frying these beignets make sure your oil is hot, it needs to be 350°F (177°C). Try one at first and check out the oil, the beignet should fry pretty quickly.
Nutrition Information
Show Details
Serving
1beignet
Calories
71kcal
(4%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.3g
Trans Fat
0.03g
Cholesterol
8mg
(3%)
Sodium
41mg
(2%)
Potassium
30mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
34IU
(1%)
Vitamin C
0.01mg
(0%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Serving | 1beignet | |
| Calories | 71kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 8mg | 3% |
| Sodium | 41mg | 2% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
639 reviews
Excellent
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