Beignets
User Reviews
5
Beignets
Description
This Beignets recipe starts by warming milk and water to a thermometer-controlled temperature to activate yeast properly, ensuring a good rise. After proofing the yeast with sugar until foamy, the dough is mixed with more sugar, salt, melted butter, eggs, and flour to form a soft, elastic dough. It is allowed to rise covered in a warm spot until doubled in size, which typically takes 1-2 hours.
The dough is then divided and rolled into pieces dusted with flour, ready to be deep fried in oil heated to 375°F (190°C). The frying creates a golden, crispy surface while the inside remains soft and tender. Once fried, the beignets are sprinkled generously with powdered sugar to add sweetness and a signature finish.
Beignets are best served immediately while still warm, as they lose their ideal texture when cooled. Careful attention to yeast activity and oil temperature ensures proper texture and rise. They can be made ahead by preparing and cutting the dough, then refrigerating the pieces for up to two days before frying fresh.
Ingredients
- ½ cup milk whole
- ½ cup water
- 2 ½ teaspoons active dry yeast
- ¼ cup granulated sugar
- ¾ teaspoon salt
- 3 Tablespoons butter melted, unsalted
- 1 large egg lightly beaten (room temperature preferred)
- 3 ½ cups all-purpose flour divided, plus more as needed
- avocado oil for frying (any neutral cooking oil will work, or vegetable or canola oil
- 1 cup powdered sugar for dusting
Instructions
- Combine water and milk in a heatproof container and heat in the microwave in 20-second intervals until it has reached a temperature between 105-115F (40-46C). Always stir before checking the temperature!
- Pour liquid into a large mixing bowl. Add yeast and about 1 teaspoon of your sugar and stir. Allow to sit until foamy, about 5-10 minutes¹.
- Once mixture is foamy, add remaining sugar, salt, melted butter and egg and 2 cups (250g) of flour. Stir well. Add remaining flour, stirring until combined.
- Transfer the dough into a large, lightly oiled bowl and cover. Allow to rise in a warm, draft-free place until doubled in size (about 1-2 hours).
- Fill a medium-sized saucepan about 2-3” deep with oil. Fix a thermometer to the pan (make sure the tip is suspended in the oil and not touching the bottom) and turn heat to medium. Keep an eye on the oil, you want to heat it to 375F (190C). This should take approximately 15 minutes.
- Meanwhile, lightly dust a clean surface with flour and roll the dough into a rectangle that’s ¼-½” (0.6-1.3cm) thick (about a 12x14” rectangle).
- Use a pizza cutter or knife to cut into squares that are approximately 2.5” (6.5cm) wide.
- Once oil has reached temperature, fry beignets 2 at a time by gently lowering into oil with a spider strainer or with tongs. Cook about 1 ½ minutes on each side or until golden brown.
- Carefully remove from oil and transfer to a cooling rack. Wait for oil to get back to proper temperature before frying next batch of beignets.
- Cool beignets several minutes then dust generously with powdered sugar and serve.
Notes
- Ensure yeast becomes foamy during proofing; if not, the yeast or liquid temperature may be off and the mixture should be restarted.
- Instant yeast can be used without proofing by mixing it directly with dry ingredients before adding warm liquids.
- Dough pieces can be shaped after rising and stored refrigerated up to 2 days before frying to enjoy freshly cooked beignets later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25beignets
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Serving | 1beignet | |
| Calories | 187kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 88mg | 4% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 1mg | 1% |
| 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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