The Best Beignets Recipe
User Reviews
5
The Best Beignets Recipe
Description
This beignet recipe begins with activating yeast in warm water with a bit of sugar, creating a bubbly raft to ensure yeast readiness. Milk, eggs, sugar, and melted butter are mixed in, then flour and salt are incorporated with kneading until a smooth dough forms. The dough rests covered at room temperature until it doubles, encouraging lightness from fermentation.
Rolled out to thickness, the dough is cut into squares or rectangles and fried in hot oil at 350°F. Frying until golden on each side produces beignets with a crisp exterior and a soft, airy interior. Coated with powdered sugar after frying, the pastries have a pleasantly sweet finish.
Beignets are traditionally served hot, often accompanied by café au lait, a milk-infused strong coffee, making them a classic indulgent breakfast or snack. While the dough can be prepared a day ahead and refrigerated, the fried beignets are best eaten fresh as they do not store or freeze well.
When reheating, gentle warming in an oven or microwave helps, but adding moisture or warming too long can affect the texture. Using a stand mixer with a dough hook eases preparation, but hand mixing and kneading are also possible.
Ingredients
- 1 cup water 105° to 110°, warm
- 2 teaspoons active yeast
- 1/3 cups sugar plus 1 tablespoon
- 2/3 cup milk whole
- 1 egg large; plus 1 yolk
- 3 tablespoons unsalted butter melted
- 1 teaspoon salt sea salt
- 4 1/3 cup all-purpose flour
- neutral cooking oil for frying
- powdered sugar
Instructions
- Add the warm water, yeast, and 1 tablespoon of sugar to a standing mixer bowl and whisk until combined. Let sit for 7-10 minutes until it forms a raft on top.
- Next, pour in the remaining sugar, milk, eggs, and melted butter and whisk until combined.
- Attach the bowl to the stand mixer with the hook attachment, add the salt and flour, and mix on medium speed until smooth and the dough has pulled away from the inside of the bowl, about 2-3 minutes.
- Cover the dough with plastic wrap or a towel and let sit at room temperature until it has doubled in size, about 90 minutes.
- Transfer the dough to a large clean surface dusted with flour. Roll out until it is ½” to ¾” thick and cut into 1 ½” to 2” squares or rectangles.
- Add 5-6 of the beignets to a pot with hot oil or a deep fryer set to 350° and cook for 1 1/2-2 minutes per side or until golden brown.
- Cook in batches until the beignets have all been fried and set on a sheet tray lined with parchment paper or paper towels and drain.
- Coat heavily in powdered sugar and serve.
Notes
- The dough can be made up to one day in advance and stored covered in the refrigerator before frying.
- Cooked beignets taste best fresh; store leftovers covered in the refrigerator for up to two days, but they do not freeze well.
- Reheat beignets briefly in the oven at 350°F for 3-5 minutes or for 15-20 seconds in the microwave to warm before eating.
- Classic serving includes powdered sugar topping and often café au lait, a blend of strong coffee and steamed milk, traditional for breakfast.
- You can prepare these without a stand mixer by hand; knead the dough until smooth on a floured surface.
- Cover the dough when resting with plastic wrap or a light towel to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 116mg | 5% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 65IU | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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