Classic Beignets Recipe
Classic French-style beignets are light, airy, and irresistibly fluffy fried dough squares, dusted generously with powdered sugar. This recipe guides you through activating yeast, making a soft dough, letting it rise, and frying golden beignets that are perfect for breakfast or dessert.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 32 servings
- Category: Dessert
- Method: Frying
- Cuisine: French
Ingredients
Yeast Mixture
- ¾ cup lukewarm water
- 2¼ teaspoons active dry yeast (or 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 (for frying)
- Powdered sugar (for sprinkling, optional)
Instructions
- Activate the yeast: In a small bowl, combine lukewarm water, active dry yeast, and sugar. Whisk gently and let the mixture sit for 5 to 10 minutes until the yeast dissolves and froths.
- Add the egg and milk: Once the yeast mixture is frothy, whisk in the large egg and milk until well combined.
- Make the dough: In a mixing bowl, combine the all-purpose flour and salt. Pour in the yeast mixture and add the softened butter. Using a dough hook attachment, mix until the dough comes clean from the sides of the bowl and is well incorporated.
- Let the dough rise: Transfer the dough to a lightly oiled bowl. Cover with a clean damp towel or plastic wrap and let it rise in a warm place until it doubles in size, about 1 to 2 hours.
- Roll and cut the dough: Roll the risen dough into a long rectangle approximately ¾ inch thick. Cut the dough into long strips, then cut those strips into squares to form the beignets.
- Heat the oil: Pour about 3 inches of vegetable oil into a deep frying pan or Dutch Oven. Heat it to 350°F (177°C) ensuring it’s hot enough for frying.
- Fry the beignets: Fry 5 to 6 beignets at a time until golden brown on both sides, turning them to ensure even cooking. This should take a few minutes per batch.
- Drain and dust with sugar: Using a slotted spoon, transfer the fried beignets to a bowl lined with paper towels to drain excess oil. Sprinkle generously with powdered sugar before serving.
Notes
- Ensure the water is lukewarm to properly activate the yeast without killing it.
- You can adjust the thickness of the dough when rolling to get lighter or thicker beignets.
- Maintain consistent oil temperature for even frying and to avoid greasy beignets.
- Beignets are best served fresh and warm with powdered sugar.
- Use a thermometer to monitor the oil temperature closely.
Find it online: https://recipethrive.com/classic-beignets-recipe/
