Description
Classic French-style Beignets are light, fluffy fried dough squares dusted generously with confectioners’ sugar. These beignets are made from a yeast-based dough that is kneaded, allowed to rise, then deep-fried until golden brown, resulting in a crispy exterior and soft interior perfect for breakfast or dessert.
Ingredients
Scale
Dough Ingredients
- ¾ cup lukewarm water (about 105°F)
- ¼ cup (50 g) granulated sugar
- 1 packet (2 ¼ teaspoons) active dry yeast
- ½ cup (122.5 g) whole milk, room temperature
- 1 large egg, room temperature
- 3 ½ cups (437.5 g) all-purpose flour
- ½ teaspoon kosher salt
- 2 tablespoons unsalted butter, softened
For Frying and Serving
- Vegetable oil (for frying)
- Confectioners’ sugar (for dusting)
Instructions
- Prepare Yeast Mixture: In a medium bowl, whisk together lukewarm water, granulated sugar, and active dry yeast. Let the mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active. Once foamy, add the room temperature milk and egg, then whisk to combine. Set aside.
- Combine Dry Ingredients and Yeast Mixture: In the bowl of a stand mixer fitted with a dough hook, add the all-purpose flour and kosher salt. Turn the mixer to low speed and gradually add the yeast mixture and softened butter, mixing until just combined.
- Knead the Dough: Increase the mixer speed to medium and continue kneading the dough for 2-3 minutes until it is smooth and pulls away from the sides of the bowl cleanly.
- Let the Dough Rise: Spray a large bowl with non-stick cooking spray and transfer the dough into it. Cover the bowl and allow the dough to rise in a warm place until it doubles in size, about 1-2 hours.
- Roll and Cut the Dough: Once the dough has doubled in size, turn it out onto a lightly floured surface. Roll it into a rectangle about ¼ to ½ inch thick. Using a pizza cutter, first cut horizontally into 4 equal sections, then vertically into 8 sections, creating 32 squares.
- Heat the Oil: In a large pot over medium heat, heat about 3 inches of vegetable oil to 360°F, using a thermometer to maintain temperature.
- Fry the Beignets: Working in batches, carefully add 4-6 dough squares into the hot oil, ensuring not to overcrowd. Fry each side for 30 seconds to 1 minute or until golden brown.
- Drain and Dust: Remove the fried beignets with a slotted spoon and place them on a paper towel-lined baking sheet to drain excess oil. While still warm, dust generously with confectioners’ sugar.
- Repeat: Repeat frying with the remaining dough squares, ensuring the oil temperature returns to 360°F before each batch.
Notes
- Maintaining the oil temperature at 360°F is crucial for crispy yet light beignets.
- Do not overcrowd the pan while frying to ensure even cooking and prevent oil temperature drop.
- Use room temperature ingredients for optimal yeast activation and dough consistency.
- Beignets are best served warm and fresh for the ideal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Keywords: beignets, fried dough, French pastry, yeast doughnuts, confectioners sugar, classic dessert
