Beignets
User Reviews
5
Beignets
Description
Beignets are a French-style deep-fried dough treat made from a soft, enriched yeast dough containing egg, butter, milk, and vanilla. The dough requires a two-hour rise to develop its texture and flavor. After resting, the dough is rolled out to about 1/2 inch thickness and cut into roughly shaped squares. When fried in hot oil maintained around the proper temperature, the beignets puff up as steam forms inside, reaching a light and airy interior with a tender crust. The powdered sugar dusting adds a sweet finish.
The method calls for careful temperature control when frying to ensure the beignets cook fully inside without burning on the outside. Rustic shapes are desirable for the characteristic homemade look, and the dough's stickiness can be managed with extra flour if needed. Beignets are best enjoyed fresh and warm soon after frying as they lose some texture and flavor when cooled.
Using a candy thermometer when frying is recommended to maintain oil temperature. The dough can be stored refrigerated for up to 48 hours before frying. Avoid rolling the dough too thin, as that affects puffiness when frying.
Ingredients
- 3/4 cup water between 110 (F, warm
- 1/2 cup granulated sugar (100g)
- 2 1/4 teaspoons active dry yeast (1 envelope)
- 1 large egg room temperature
- 1/2 cup milk or evaporated milk (120ml) room temperature
- 2 teaspoons vanilla extract (10ml)
- 3 3/4 cups all-purpose flour 450g
- 1 teaspoon salt
- 3 tablespoons butter at room temperature (42g, unsalted
- vegetable oil for deep frying or peanut oil
- 1/2 cup powdered sugar (60g)
Instructions
- Add the warm water to the bowl of a stand mixer or a large bowl if making this by hand or an electric mixer. Add the yeast and half the sugar then set aside for about 5 minutes to the yeast can get to work.
- Measure out 3 ¾ cups of flour and mix with the teaspoon of salt and set aside.
- Once the yeast mixture is bubbly, pour in the milk, vanilla, remaining sugar, and add the egg. Whisk together then add half the flour mixture and whisk together until smooth.
- Attach a dough hook then add the remaining flour and begin mixing on medium speed, once the dough comes together add the butter and keep mixing until the dough is smooth and will pull away from the bowl, about 4 minutes. This dough is enriched and sticky but if it seems too wet you can mix in an extra ¼ cup of flour.
- Transfer the dough to a large, lightly oiled bowl then cover and allow to rise in a warm place for at least two hours, you can also store the dough in the refrigerator for up to 48 hours.
- Add about 3 inches of oil to a large pot fitted with a candy thermometer and place over medium-high heat. Cover a wire cooling rack with a few layers of paper towels.
- Once risen, roll the dough into a ½ inch thick rectangle on a well floured surface. Cut into 2-2 ½ inch squares using a pizza cutter.
- Once the oil reaches 360F add the beignets 3-4 at a time; fry until the bottom is puffed and golden, flip over and remove with a spider or slotted spoon once the bottom is golden too. P
- Place onto the paper towels then dust with powdered sugar and enjoy!
Notes
- Use a candy thermometer to keep oil temperature steady when frying to avoid burnt or undercooked beignets.
- Warm water and fresh yeast are crucial for proper dough rising; check yeast expiration.
- Cut beignets with a pizza wheel; rustic shapes are traditional and acceptable.
- Roll dough to about 1/2 inch thickness to ensure puffiness during frying; add up to 1/4 cup extra flour if dough seems too wet.
- The dough takes time to rise because it’s enriched; refrigerate up to 48 hours if not using immediately.
- Fry in batches without overcrowding to maintain oil temperature.
- Best served hot or warm immediately after frying for optimal texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20beignets
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 124mg | 5% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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