Print

French Beignets Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 10 reviews

Classic French Beignets are light, fluffy fried pastries dusted with powdered sugar, perfect for a sweet breakfast or snack. This recipe uses yeast dough to achieve the characteristic airy texture, fried to golden perfection and served fresh for the best taste and texture.

Ingredients

Dough Ingredients

  • 2.25 tsp active dry yeast
  • 3/4 cup milk, warmed to 105°F
  • 1 whole egg
  • 1 egg yolk
  • 3/4 cup granulated sugar
  • 2 tbsp unsalted butter, softened
  • 1.5 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 3 cups all-purpose flour, plus more for dusting

Frying and Topping

  • 2 cups vegetable oil, for frying
  • Powdered sugar, for sprinkling on top

Instructions

  1. Activate yeast: In a small bowl, combine the active dry yeast with the warm milk (105°F). Stir lightly and let it rest for 10 minutes until foamy, indicating the yeast is active.
  2. Prepare butter and sugar mixture: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and granulated sugar on medium speed until the mixture is light and fluffy, approximately 2 minutes.
  3. Combine wet ingredients: Add the activated yeast mixture, whole egg, egg yolk, kosher salt, and vanilla extract to the butter and sugar. Mix on low speed to incorporate everything evenly.
  4. Add flour and form dough: Gradually add the flour to the mixing bowl while the mixer runs on low. Continue mixing until the dough comes together into a smooth ball. Remove the dough, shape into a smooth round, place it in a large greased bowl, and cover with plastic wrap.
  5. First rise: Let the dough rest in a warm place for about 1 hour, or until it has slightly expanded in size.
  6. Shape dough rounds: Turn the dough onto a lightly floured surface. Roll it out into a 1/4 inch thick oval or rectangle. Use a 3-inch biscuit cutter to cut rounds from the dough. Place these cuts on a parchment-lined baking sheet, cover loosely with plastic wrap, and let them rest for another 30 minutes.
  7. Heat oil for frying: In a saucepan, heat the vegetable oil until it reaches 350°F or until a scrap of dough bubbles immediately upon contact.
  8. Fry beignets: Fry dough rounds 2 to 3 at a time, flipping each side until golden brown. Remove and drain on a paper towel-lined plate to absorb excess oil.
  9. Serve: When the beignets are warm but no longer hot, dust generously with powdered sugar and serve immediately to enjoy their fresh, airy texture.

Notes

  • Use warm milk (approximately 105°F) to activate the yeast properly without killing it.
  • Do not overcrowd the frying pan; frying in small batches ensures even cooking and crispiness.
  • Serve beignets fresh and warm for the best taste and texture as they can become soggy if left out too long.
  • You can keep cooked beignets warm in a low oven (around 200°F) for short periods if needed.
  • Powdered sugar is essential for authentic beignets, but you can add cinnamon or other toppings as desired.

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