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Classic Beignets Recipe

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4.1 from 6 reviews

Classic New Orleans-style beignets made from a rich, yeast-leavened dough fried to golden perfection and dusted with powdered sugar. These airy, pillowy fried pastries are perfect for breakfast or an indulgent snack, delivering a crispy exterior and tender, chewy interior.

Ingredients

Dough

  • 3/4 cup warm water (between 110°F)
  • 1/2 cup granulated sugar (100g), divided
  • 2 1/4 teaspoons active dry yeast (1 envelope)
  • 1 large egg (room temperature)
  • 1/2 cup milk or evaporated milk (120ml, room temperature)
  • 2 teaspoons vanilla extract (10ml)
  • 3 3/4 cups all-purpose flour (450g), plus extra for dusting
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter (42g, room temperature)

For Frying and Finishing

  • Vegetable oil or peanut oil (for deep frying, about 3 inches in depth)
  • 1/2 cup powdered sugar (60g) for dusting

Instructions

  1. Activate the Yeast: Add the warm water to the bowl of a stand mixer or a large bowl if mixing by hand. Stir in the yeast and half of the granulated sugar. Set aside for about 5 minutes until the yeast becomes bubbly and active.
  2. Prepare Dry Ingredients: In a separate bowl, mix the all-purpose flour with the salt and set aside.
  3. Combine Wet Ingredients: Once the yeast mixture is bubbly, whisk in the milk, vanilla extract, remaining sugar, and the egg until well combined.
  4. Mix Dough: Pour half of the flour mixture into the yeast mixture and whisk until smooth. Attach a dough hook to your mixer, then add the remaining flour. Mix on medium speed and gradually add the butter once the dough begins to come together. Continue mixing until the dough is smooth and pulls away from the sides of the bowl, about 4 minutes. If too sticky, add up to 1/4 cup more flour.
  5. First Rise: Transfer the dough to a large, lightly oiled bowl. Cover with a cloth or plastic wrap and let it rise in a warm place for at least 2 hours, until doubled in size. Alternatively, refrigerate for up to 48 hours for slow fermentation.
  6. Prepare for Frying: Heat about 3 inches of vegetable or peanut oil in a large pot fitted with a candy thermometer over medium-high heat. Preheat oil to 360°F (182°C). Lay a wire cooling rack over paper towels to drain the fried beignets.
  7. Shape Beignets: On a well-floured surface, roll the risen dough into a 1/2 inch thick rectangle. Cut into 2 to 2 1/2 inch squares using a pizza cutter or sharp knife.
  8. Fry Beignets: Carefully add 3-4 dough squares at a time to the hot oil. Fry until the bottoms puff up and turn golden, then flip and fry the other side until golden as well, about 2-3 minutes per batch. Use a slotted spoon or spider to remove.
  9. Finish and Serve: Place fried beignets on the prepared rack lined with paper towels to drain excess oil. Generously dust with powdered sugar while still warm, and serve immediately for best texture and flavor.

Notes

  • Be careful not to overheat the oil to avoid burning the beignets; 360°F is ideal for frying.
  • If dough feels too sticky, add flour gradually, but avoid adding too much to keep the beignets light.
  • Beignets are best enjoyed fresh but can be reheated briefly in a hot oven to regain crispness.
  • Different oils may impact flavor; peanut oil is preferred for its high smoke point and subtle taste.
  • Allowing the dough to ferment slowly in the refrigerator can enhance flavor and texture.

Find it online: https://dishcooks.com/classic-beignets-recipe/