Description
Classic French-style beignets featuring a light, fluffy fried dough dusted with powdered sugar. This recipe uses active dry yeast to create the perfect airy texture, ideal for a delightful breakfast or dessert treat.
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
- Vegetable oil (for frying, about 3 inches deep)
For Serving
- Powdered sugar (for sprinkling, optional)
Instructions
- Activate yeast: In a small bowl, combine lukewarm water, active dry yeast, and sugar. Whisk and let sit for 5 to 10 minutes until the yeast dissolves and forms a frothy head.
- Add wet ingredients: Once yeast is frothy, add the egg and milk, then whisk to combine well.
- Mix dry ingredients: In the bowl of a stand mixer, combine flour and salt. Add the yeast mixture and softened butter.
- Knead dough: Using the dough hook attachment, mix until the dough comes together and is clean from the sides of the bowl, about 7-10 minutes.
- Let dough rise: Transfer dough to 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 out dough into a long rectangle about ¾ inch thick. Cut into long strips, then cut strips into squares to form individual beignets.
- Heat oil: Heat vegetable oil in a deep pan or Dutch oven to 350°F (177°C), maintaining about 3 inches depth for frying.
- Fry beignets: Fry 5 to 6 beignets at a time, turning occasionally until golden brown on both sides, about 2 to 3 minutes per side.
- Drain and serve: Transfer fried beignets to paper towels to remove excess oil. Sprinkle with powdered sugar and serve warm.
Notes
- Recipe yields about 32 beignets depending on size of cuts.
- You can substitute instant or rapid-rise yeast by mixing it directly into the flour without proofing in water.
- To speed dough rising, place dough in a turned-off oven preheated to 200°F (93°C) with the door closed.
- If making for a crowd, double the recipe as beignets disappear quickly.
- Ensure oil temperature is 350°F before frying; test with one beignet to confirm frying speed.
Nutrition
- Serving Size: 1 beignet
- Calories: 150 kcal
- Sugar: 4 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
