Description
Classic French-style beignets with a light, fluffy texture and crispy golden exterior. These delicately fried dough squares are dusted with powdered sugar and perfect for a sweet breakfast or dessert treat.
Ingredients
Dough
- 110 g Whole milk (lukewarm)
- 50 g Granulated sugar
- 12.5 g Fresh yeast (or 1.5 teaspoons / 5 g instant yeast)
- 1 Egg yolk (room temperature)
- 1 Egg (room temperature)
- 250 g Bread flour (high protein content, can substitute all purpose flour)
- ¼ teaspoon Salt
- 60 g Unsalted butter (room temperature, soft)
For frying and finishing
- 1.5 liter Vegetable or Canola oil (for frying)
- 60 g Powdered sugar (for dusting)
Instructions
- Activate yeast: Mix the granulated sugar with lukewarm whole milk, then sprinkle the fresh yeast on top. Ensure your kitchen is warm, and wait about 10 minutes until the yeast mixture becomes foamy and active.
- Combine wet ingredients: Place the foamy yeast mixture into your stand mixer fitted with a kneading hook, then add the egg and egg yolk. Mix thoroughly to combine.
- Add dry ingredients: Incorporate the bread flour and salt into the wet mixture, then begin kneading until the dough starts to come together.
- Add butter: Gradually add soft, room temperature butter in chunks into the dough. Continue kneading on medium-high speed for approximately 10 minutes until the dough is elastic, shiny, and no longer sticky.
- First rise: Transfer the dough to a bowl and cover with plastic wrap or a tea towel. Let it rise ideally overnight in the refrigerator or at room temperature for 1 to 2 hours until doubled in size.
- Deflate and brief knead: Once risen, gently knock the air out of the dough by kneading it lightly for a few seconds.
- Shape dough: Roll the dough on a lightly floured surface to about 1/4 inch (0.6 cm) thickness. Using a pizza wheel, cut into roughly 6 cm (2.5 inch) squares. Use extra flour sparingly while shaping if needed.
- Arrange for second proof: Place the dough squares on sheets of baking paper and proof them again at room temperature in a warm place (avoid direct sunlight or heat) for 1 to 2 hours until nicely puffed.
- Heat oil: Heat the vegetable or canola oil in a heavy-bottomed pan over medium heat to reach approximately 180°C (356°F). Use a thermometer to monitor the temperature, keeping it between 175°C and 185°C (347°F and 365°F).
- Fry beignets: Carefully place 6 to 8 beignets in the hot oil, leaving ample space. Fry each side for about 1.5 minutes or until they turn golden brown and puffed up.
- Drain and sugar: Remove the fried beignets and transfer them onto a wire rack lined with paper towels to absorb excess oil. While still hot, toss the beignets in powdered sugar evenly.
- Serve and store: Serve the beignets freshly fried for the best taste. Store leftovers in an airtight container at room temperature for up to 1 to 2 days.
Notes
- Using fresh yeast produces the best texture, but instant yeast can be used as a convenient substitute.
- Ensure the butter is soft and at room temperature to incorporate smoothly into the dough.
- Maintaining proper oil temperature is crucial for even cooking and fluffy beignets.
- Do not overcrowd the frying pan to prevent the temperature from dropping.
- Beignets are best enjoyed fresh and warm from frying.
- Proofing times can vary depending on room temperature; adjust accordingly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
