Description
Classic French-style Beignets that are light, fluffy, and perfectly golden fried dough squares dusted with powdered sugar. Crispy on the outside and soft on the inside, these delicious treats are made from a simple yeast dough, fried to perfection, and ideal for breakfast, dessert, or snack time.
Ingredients
Scale
Yeast Mixture
- ¾ cup water (lukewarm)
- 2¼ teaspoon active dry yeast (1 envelope)
- ¼ cup sugar
Dough
- 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 (enough for 3 inches deep frying)
- Powdered sugar (for sprinkling, optional)
Instructions
- Activate Yeast: In a small bowl, combine lukewarm water, active dry yeast, and sugar. Whisk together and let it sit for 5 to 10 minutes until the yeast dissolves and froths up.
- Add Wet Ingredients: Once yeast is frothy, whisk in the egg and milk until fully combined.
- Prepare Dough: In the bowl of a stand mixer, combine flour and salt. Add the yeast mixture and softened butter. Using the dough hook attachment, mix until a smooth dough forms and it cleans the sides of the bowl, indicating proper kneading.
- First Rise: Remove dough from mixer and place it into an oiled bowl. Cover with a damp towel or plastic wrap and let it rise in a warm place until doubled in size, about 1 hour.
- Shape Dough: Roll the dough out into a long rectangle about ¾ inch thick. Cut into long strips, then cut strips into squares to form individual beignets.
- Heat Oil: Pour vegetable oil into a deep heavy pan or Dutch oven to about 3 inches depth. Heat the oil to 350°F (177°C) to ensure proper frying temperature.
- Fry Beignets: Fry 5-6 squares at a time, turning as needed, until golden brown on all sides, about 2-3 minutes per batch.
- Drain and Serve: Transfer fried beignets to a bowl lined with paper towels to drain excess oil. Sprinkle generously with powdered sugar and serve warm.
Notes
- Recipe yields approximately 32 beignets depending on how large you cut them.
- You can substitute active dry yeast with instant or rapid-rise yeast; if using instant yeast, mix directly with flour without dissolving in water first.
- To speed up rising, place the dough in an oven heated to 200°F (93°C), then turned off, keeping the door closed for a warm environment.
- Make sure oil temperature is around 350°F (177°C) before frying to get crisp and light beignets quickly.
- This recipe doubles well if you need more for larger groups as they tend to disappear fast!
Nutrition
- Serving Size: 1 beignet (approximate)
- Calories: 110 kcal
- Sugar: 3 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
