Description
This classic beignet recipe produces light, fluffy deep-fried pastries dusted with powdered sugar, perfect for a sweet treat or breakfast. The dough is enriched with egg, milk, and butter for a tender crumb, then fried until golden and puffed. Follow the step-by-step instructions to create about 32 delicious beignets with a crisp exterior and soft, pillowy inside.
Ingredients
Scale
Dough
- ¾ cup lukewarm water
- 2¼ teaspoons active dry yeast (1 envelope)
- ¼ cup sugar
- 1 large egg
- ½ cup milk
- 3½ cups all-purpose flour
- ½ teaspoon salt
- 2 tablespoons unsalted butter (softened)
For Frying and Serving
- Vegetable oil (for frying, about 3 inches deep)
- Powdered sugar (for sprinkling, optional)
Instructions
- Activate yeast: In a small bowl, combine lukewarm water, active dry yeast, and sugar. Whisk gently and let sit for 5 to 10 minutes until frothy and dissolved.
- Add wet ingredients: Once the yeast mixture is frothy, whisk in the egg and milk until fully combined.
- Mix dough: In the bowl of a stand mixer, combine flour and salt. Add the yeast mixture and softened butter. Using the dough hook, mix on medium speed until the dough pulls away cleanly from the sides of the bowl and is smooth.
- First rise: Transfer dough to a lightly oiled bowl and cover with a damp towel or plastic wrap. Let it rise in a warm place until doubled in size, about 1 hour to 1 hour 30 minutes.
- Shape dough: Roll the dough out on a floured surface into a long rectangle about ¾ inch thick. Cut the dough into long strips, then cut each strip into squares to form individual beignets.
- Heat oil: Fill a deep frying pan or Dutch oven with about 3 inches of vegetable oil. Heat the oil to 350°F (177°C). Use a thermometer to ensure accurate temperature.
- Fry beignets: Fry 5 or 6 beignets at a time, turning frequently until golden brown on both sides, about 2 to 3 minutes per batch. Avoid overcrowding.
- Drain and serve: Remove beignets with a slotted spoon and place on paper towel-lined plate to drain excess oil. Sprinkle generously with powdered sugar while warm and serve immediately.
Notes
- Yields approximately 32 beignets depending on the size you cut them.
- You may use instant or rapid-rise yeast instead of active dry yeast, but if so, mix it directly with the flour without dissolving in water.
- To speed up dough rising, place the covered dough in a turned-off oven warmed to 200°F (93°C) with the door closed.
- Test oil temperature before frying by dropping a small piece of dough: it should sizzle and rise rapidly.
- If cooking for a crowd, double the recipe as these treats disappear fast.
Nutrition
- Serving Size: 1 beignet
- Calories: 160 kcal
- Sugar: 4 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
