Beignets
User Reviews
5
Beignets
Description
This beignet recipe starts by activating yeast in warm water with sugar, creating a foamy base. Milk, melted butter, salt, egg, and vanilla are mixed in to enrich the dough, which is kneaded with flour to a soft but manageable consistency. The dough rises until doubled, developing its airy structure. It is then rolled to about 1/4-inch thickness and cut into rectangular pieces roughly 2 by 3 inches.
Frying in hot oil at 375°F ensures the beignets develop a crispy, golden crust while the interior remains pillowy soft. Flipping partway through promotes even color and cooking. Fried in small batches to maintain oil temperature, these beignets expand and puff, creating delicate pockets inside. Once drained from oil, they are immediately coated with a generous dusting of powdered sugar for sweetness and visual appeal.
Served warm, beignets make a satisfying sweet snack or breakfast treat linked to their French and New Orleans roots.
Ingredients
- 1/2 cup water about 105 to 110 degrees F, warm
- 1/3 cup sugar divided
- 3 teaspoons active dry yeast
- 1 cup milk warmed, whole
- 1/4 cup butter melted, salted
- 1 egg
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 3 1/2 to 4 cups all-purpose flour
- cooking oil for frying
- powdered sugar for dusting
Instructions
- Combine the warm water, about 2 tablespoons of the sugar, and yeast in a large bowl and let sit for 5-10 minutes until the yeast is foamy.
- Add the remaining sugar, milk, butter, salt, egg, and 2 cups of the flour, mixing until well-combined using the paddle attachment of a stand mixer. Add the remaining flour, kneading until it comes together into a soft dough, about 1-2 minutes.
- Transfer the dough to a lightly greased bowl, turning to coat, then cover with plastic wrap and let rise until doubled in size, or refrigerate overnight.
- Roll out onto a lightly floured surface until about 1/4-inch thick. Cut into 2"x3" rectangles using a pizza cutter.
- Heat the oil in a large skillet over medium-high heat to 375 degrees F. Fry the beignets for 1 1/2 to 2 minutes, flipping partway through, until crispy and golden brown on the outside. You will need to work in batches with a few beignets at a time so as not to crowd the pan and drop the oil temperature too much.
- Transfer the cooked beignets to a baking sheet lined with a wire rack to drain as they finish. Dust with a generous coating of powdered sugar before serving warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 244mg | 10% |
| Potassium | 101mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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