Classic French Beignets
Beignets are deep-fried choux or yeast-leavened dough puffs, best known as a staple of New Orleans café culture with roots in French baking. They puff up light and hollow in the hot oil, then get a generous dusting of powdered sugar while still warm. The whole process takes about 1 hour, including a short rest for the dough.
Ingredients
Dough Ingredients
- 240 ml whole milk Warm, about 43°C/110°F
- 60 g granulated sugar
- 7 g active dry yeast Instant yeast can also be used
- 2 large eggs Room temperature
- 60 g unsalted butter Melted and slightly cooled
- 480 g all-purpose flour + extra for dusting
- 2 g salt Fine sea salt works best
Frying and Sugar Dusting
- 1 L vegetable oil Enough for frying, typically about 4 cups
- 60 g powdered sugar For dusting generously
Instructions
- In a large bowl, combine warm milk, granulated sugar, and yeast. Let the mixture sit until frothy, about 10 minutes.
- Add eggs and melted butter to the yeast mixture. Gradually mix in the flour and salt, forming a soft dough.
- Transfer dough to a floured surface and knead for about 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
- Roll out dough on a floured surface to about 1/4-inch thickness. Cut into 2-inch squares with a knife or dough cutter.
- Heat vegetable oil in a deep-frying pan or fryer to 180°C/350°F. Fry beignets in batches for 2-3 minutes on each side, until golden brown. Remove and drain on paper towels.
- Dust generously with powdered sugar while warm. Serve immediately for best flavor and texture.
Notes
For extra lightness, be sure not to over-knead the dough. If the kitchen is cool, allow more rising time.
Nutrition
Calories: 925kcalCarbohydrates: 42gProtein: 6gFat: 83gSaturated Fat: 15gPolyunsaturated Fat: 45gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 44mgSodium: 86mgPotassium: 92mgFiber: 1gSugar: 11gVitamin A: 203IUVitamin C: 0.002mgCalcium: 38mgIron: 2mg
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