Beignets
Light, airy fried dough squares dusted with powdered sugar — classic beignets.
Servings: 32 servings
Ingredients
Ingredients
- 3/4 cupwater lukewarm
- 2 1/4 teaspoonactive dry yeast (or 1 envelope)
- 1/4 cupsugar
- 1 largeegg
- 1/2 cupmilk
- 3 1/2 cupsall-purpose flour
- 1/2 teaspoonsalt
- 2 tablespoonsbutter unsalted and softened
- vegetable oil for frying
- powdered sugar for sprinkling, optional
Instructions
Instructions
- In a small bowl, combine 3/4 cup lukewarm water, 2 1/4 teaspoons active dry yeast, and 1/4 cup sugar. Whisk briefly and let sit 5–10 minutes, until the mixture is frothy and the yeast is activated.
- Whisk 1 large egg and 1/2 cup milk into the frothy yeast mixture until combined.
- In the bowl of a stand mixer, add 3 1/2 cups all-purpose flour and 1/2 teaspoon salt. Add the yeast mixture and 2 tablespoons softened unsalted butter to the flour.
- Attach the dough hook and mix on low to combine, then increase speed slightly as needed. Mix until the dough comes together and pulls cleanly away from the sides of the bowl.
- Remove the dough from the mixer, shape it into a ball, and place it in a bowl lightly coated with vegetable oil. Cover the bowl with a clean damp towel or plastic wrap.
- Let the dough rise in a warm place until roughly doubled in size, about 1 to 2 hours.
- After the dough has doubled, turn it out onto a lightly floured surface. Gently deflate the dough and roll it into a long rectangle about 3/4 inch thick.
- Cut the rectangle into strips, then cut the strips into squares to form the beignets.
- Pour vegetable oil into a deep frying pan or Dutch oven to a depth of about 3 inches. Heat the oil to 350°F (177°C). Use a thermometer to check the temperature.
- Fry the beignets in batches (about 5–6 at a time, depending on pan size), turning as needed, until they are golden brown on both sides.
- Transfer fried beignets to a plate lined with paper towels to drain excess oil. Sprinkle with powdered sugar, if desired, and serve warm.
Equipment
- KitchenAid Artisan 5 Quart Stand Mixer
Notes
This recipe will yield about 32 beignets, but it depends on how big you cut them.
You could also use instant or rapid-rise yeast instead of the active dry yeast. If you do, you do not need to dissolve the yeast in the lukewarm water. It could be mixed right into the dough.
To speed up the dough rising process, heat your oven to 200°F (93°C). Turn off the oven and place your dough as specified in step 4 in the oven with the door closed. This will ensure a warm environment for your dough and the dough will rise fairly quickly.
If you’re planning on feeding a huge crowd go ahead and double the recipe because one thing’s for sure, these willdisappearoff the table in no time.
Before frying these beignets make sure your oil is hot, it needs to be350°F (177°C). Try one at first and check out the oil, the beignet should fry pretty quickly.
You could also use instant or rapid-rise yeast instead of the active dry yeast. If you do, you do not need to dissolve the yeast in the lukewarm water. It could be mixed right into the dough.
To speed up the dough rising process, heat your oven to 200°F (93°C). Turn off the oven and place your dough as specified in step 4 in the oven with the door closed. This will ensure a warm environment for your dough and the dough will rise fairly quickly.
If you’re planning on feeding a huge crowd go ahead and double the recipe because one thing’s for sure, these willdisappearoff the table in no time.
Before frying these beignets make sure your oil is hot, it needs to be350°F (177°C). Try one at first and check out the oil, the beignet should fry pretty quickly.