5 from 30 votes
Beignets
Beignets are light, fluffy fried pastries made from a yeast-leavened dough enriched with butter, vanilla, and buttermilk. The dough is kneaded until smooth, risen until doubled, then rolled and cut before frying in hot oil to a golden brown. Dusting with powdered sugar completes their classic presentation.
Prep Time
2 hrs 30 mins
Cook Time
30 mins
Total Time
3 hrs
Servings:
36
beignets
Calories:
546 kcal
Course:
Dessert
Cuisine:
French, American, Creole
Ingredients
- 4 1/2 cups all-purpose flour
- 2 packets active dry yeast (4 1/2 teaspoons, see note 1)
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1/8 teaspoon ground cinnamon
- 4 tablespoons butter softened
- 2 teaspoons vanilla extract
- 1 large egg
- 1 1/2 cups buttermilk 60 degrees
- 2 quarts vegetable oil or canola oil, for deep frying (see note 2)
- powdered sugar for dusting
Instructions
- In a bowl of an electric mixer fitted with the dough hook attachment, combine the flour, yeast, sugar, salt, baking soda, cinnamon, butter, vanilla extract, and egg. With the motor running on low, slowly drizzle in the buttermilk.
- Increase the mixer speed to medium and continue mixing until the dough pulls away from the sides of the bowl and appears shiny and smooth, about 10 minutes.
- Turn out the dough onto a dry surface and shape into a ball (At this point, you can place in a bowl, covered, in the fridge for up to 24 hours, if making the dough ahead of time).
- Place into a lightly greased bowl, cover with plastic wrap, and let rise in a warm place (80 to 85 degrees, see notes) until doubled in size, about 1 hour.
- Lightly oil a piece of parchment paper and set on a baking sheet. Punch down the dough and fold it up tightly.
- On a lightly oiled surface, roll out the dough to 12 x 12-inch square (⅓ inch thickness). Using a sharp knife or bench scraper, cut the dough into 2-inch squares, making a total of 36 pieces. Place the squares on the same piece of parchment paper, cover with plastic wrap, and let rise until puffed, about 30 minutes.
- While the beignets are rising, heat the oil to 375 degrees in a large dutch oven or saucepot. Carefully drop the pieces of dough, a few at a time (no more than 4), in the hot oil. Deep fry until deep golden brown on both sides, 1-2 minutes per side, flipping over with chopsticks or tongs halfway through. Be sure to keep the temperature of the oil as constant as possible.
- Remove with a fine mesh strainer and place on a cooling rack set over paper towels to drain. Once slightly cooled, dust liberally with powdered sugar and serve immediately.
Cup of Yum
Notes
- Use fresh active dry yeast brands like Fleischmann’s or Red Star to ensure good rise.
- Neutral oil with high smoke point such as canola or vegetable oil is best for frying.
- Use a bench scraper to cut dough portions cleanly and handle dough easily.
- Drain cooked beignets on wire rack over paper towels to prevent excess oil.
- Dough can be refrigerated covered for up to 24 hours before frying to enhance texture.
- Store finished beignets in airtight container at room temperature for up to 3 days.
Nutrition Information
Serving
1 beignet
Calories
546kcal
(27%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
55g
(85%)
Saturated Fat
44g
(220%)
Trans Fat
1g
(50%)
Cholesterol
10mg
(3%)
Sodium
69mg
(3%)
Potassium
47mg
(1%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
63IU
(1%)
Vitamin C
1mg
(1%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36 beignets
Amount Per Serving
Calories 546
% Daily Value*
| Serving | 1 beignet | |
| Calories | 546kcal | 27% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 55g | 85% |
| Saturated Fat | 44g | 220% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 69mg | 3% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.