Description
Classic French beignets featuring a soft and airy dough made with fresh yeast, milk, butter, and eggs, fried to golden perfection and dusted with powdered sugar. Ideal as a sweet treat or breakfast delight, these beignets are crispy on the outside and tender inside.
Ingredients
Dough Ingredients
- 110 g Whole milk (lukewarm)
- 50 g Granulated sugar
- 12.5 g Fresh yeast (or 1.5 teaspoons / 5g instant yeast)
- 1 Egg yolk (room temperature)
- 1 Egg (room temperature)
- 250 g Bread flour (or all-purpose flour)
- ¼ teaspoon Salt
- 60 g Unsalted butter (room temperature, soft)
For Frying
- 1.5 liters Vegetable or Canola oil
For Serving
- 60 g Powdered sugar
Instructions
- Activate the yeast: Mix the sugar with lukewarm milk and sprinkle the fresh yeast on top. Keep the mixture in a warm environment until the yeast foams, about 10 minutes.
- Combine wet ingredients: Place the yeast mixture in a stand mixer with a dough hook, then add the egg and egg yolk and mix well.
- Add dry ingredients: Incorporate the bread flour and salt into the wet ingredients and start kneading until the dough begins to come together.
- Incorporate butter: Gradually add softened butter in small chunks while kneading on medium-high speed for about 10 minutes until the dough is elastic, shiny, and no longer sticky.
- First rise: Transfer the dough to a bowl, cover with plastic wrap or a towel, and allow it to rise ideally overnight in the fridge or at room temperature for 1-2 hours until doubled in size.
- Deflate and knead: Punch down the dough to release air and gently knead for a few seconds.
- Shape the dough: Roll the dough on a lightly floured surface to about 1/4 inch (0.6 cm) thickness. Cut into 6 cm (2.5 inch) squares using a pizza wheel or knife, using flour as needed to prevent sticking.
- Prepare for second proofing: Place the cut dough squares on sheets of baking paper and allow them to proof at room temperature in a warm spot, avoiding direct sunlight, for 1-2 hours until puffed up.
- Heat oil: Heat vegetable oil in a heavy-bottomed pan to 180°C (356°F), maintaining between 175-185°C (347-365°F) with a thermometer for optimal frying.
- Fry beignets: Fry 6-8 pieces at a time, giving them room to float freely. Cook each side for about 1.5 minutes until golden brown and crisp.
- Drain and dust: Place fried beignets on a wire rack lined with paper towels to remove excess oil. While still hot, dust generously with powdered sugar.
- Serve and store: Enjoy beignets fresh. Store leftovers in an airtight container at room temperature for 1-2 days.
Notes
- Use fresh yeast for authentic flavor, but instant yeast is a convenient substitute.
- Ensure the dough is not sticky before first proofing—add flour sparingly if needed during kneading.
- Maintaining correct oil temperature is crucial for perfectly fried beignets; too hot oil burns them, too cool makes them greasy.
- Be gentle when handling risen dough to preserve airiness.
- Serve beignets immediately for best texture and taste.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
