Beignets
User Reviews
4.6
Beignets
Description
The dough is made by activating yeast in lukewarm water with sugar, then combining with egg, milk, butter, flour, and salt to create a soft, elastic dough. After kneading, it rests in a warm place until doubled in size, allowing the yeast to produce air bubbles for lightness. The dough is rolled out thickly and cut into squares.
Frying in hot oil at 350°F (177°C) rapidly puffs the dough while creating a crisp, golden exterior. The inside remains tender and fluffy. The beignets can be served plain or dusted with powdered sugar for a classic finish.
This recipe yields about 32 beignets depending on size and uses active dry or instant yeast. For faster rising, a warm oven environment can be used. Maintaining correct oil temperature ensures proper frying and puffiness.
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
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.
Notes
- This recipe yields about 32 beignets, depending on size.
- Instant or rapid-rise yeast can be used as a substitute; mix directly without proofing.
- To expedite dough rising, place the dough covered in a switched-off oven warmed to 200°F (93°C) and then turned off.
- Maintain the frying oil temperature at 350°F (177°C); test by frying one beignet before proceeding.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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