Beignet Dessert
This beignet recipe will transport you to New Orleans with its golden, slightly crisp exterior and soft, fluffy, pillowy interior showered in powdered sugar! This recipe is surprisingly simple to make, with a make ahead friendly dough (my favorite way to make it!), and elevated thanks to a few key ingredient swaps.
Servings 24 beignets
Ingredients
- 1 cup warm water between 110 and 115 degrees (F)
- 1/2 cup granulated sugar
- 1 1/2 teaspoons active dry yeast
- 1 large egg + 1 egg yolk at room temperature, slightly beaten
- 2/3 cup evaporated milk at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 1/2-1 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
- 670 grams bread flour (SEE NOTES!)
- 3 tablespoons unsalted butter, softened
- vegetable, canola or cottonseed oil for frying
- 2 cups powdered sugar
Instructions
- Proof yeast: In the bowl of a stand mixer, whisk together the water, sugar and yeast. Set aside until the mixture has bubbled and becomes foamy, about 10 minutes. If it doesn’t foam, the water wasn’t the right temperature or the yeast is old.
- Add ingredients: Add the egg, egg yolk, evaporated milk, vanilla, salt, cinnamon, nutmeg and approximately half the flour. Fit the mixer with the dough hook and mix on low/medium low until combined. With the mixer on low speed, add the butter, followed by the remaining flour.
- Knead dough: Increase the speed to medium. Knead for about 2 minutes, until smooth and slightly tacky and the dough pulls away from the bowl. The dough is enriched so it will (and should) still be sticky but not unbearably sticky. If it seems too wet, add more flour, 1 tablespoon at a time, up to ¼ cup.
- Let dough rise: Transfer dough to a large, lightly greased bowl using a spatula (it will be too sticky to use your hands). Cover and let rise in a warm place for at least 2-4 hours, or until doubled in volume. To make ahead (my favorite way): Store covered dough (before it rises) in the fridge for up to 3 days. It will slowly rise in the fridge. Let come to room temperature (about 1-2 hours) before proceeding with the next step.
- Rise again: Punch down the dough and let it rise again for another 30 minutes.
- Prep fryer: In a large, deep fryer (this is my fav) or Dutch oven, preheat 3-inches of oil over medium-high heat to 350°F. Attach a candy thermometer (pictured) to closely monitor the oil temperature to ensure even cooking. Line a wire baking rack with layers of paper towels; set aside.
- Cut squares: While the oil is heating, roll the dough out onto a well-floured work surface into a 1/4-inch thick rectangle. Sprinkle the rolling pin or dough with flour if it sticks. Cut into 2 1/2-inch squares with pizza cutter.
- Deep fry: Working in batches of 5-6 at a time, fry the dough until golden brown, flipping every 20 seconds, about 1 minute. Closely monitor the oil and adjust the heat of the stove as needed to maintain an oil temperature of 350°-360°F.
- Coat with powdered sugar: Using a spider strainer or slotted spoon, transfer the beignets to the paper towels. Allow to drain for just a few seconds, then heavily dust with powdered sugar, or toss in a bowl or bag with powdered sugar. Repeat with remaining dough.
- Serve: Serve immediately while warm (unfortunately, the beignets become harder and taste denser the longer time passes). We love dipping them in chocolate sauce, or strawberry sauce!
Video
Notes
Tips and Tricks
- See post for step-by-step photos, more tips, tricks and variations!
- Please use bread flour: Its higher protein content and Vitamin C strengthen the gluten structure in the flour, improving dough elasticity, helping the beignets hold their shape during rising and frying for extra puffy beignets.
- Weigh the flour. There are too many variables when measuring flour, so please weigh it with a kitchen scale. If you don't weigh the flour, I guarantee you will use too much which creates dense homemade beignets.
- To speed up the dough rising process: Heat your oven to 200°F. Turn off the oven and place your dough (in a greased, oven safe bowl) inside, close the door. This creates a warm environment for your dough and will help it rise more quickly.
- Don't worry about them being identical. It's difficult to create a perfect rectangle, so naturally cutting the dough into squares will yield some irregular shapes and sizes, which just adds to their rustic charm.
- Make ahead: Making beignet dough ahead of time is my favorite way to make this recipe. Follow the recipe up through transferring the dough to a greased bowl. Cover with plastic wrap and store in the refrigerator for up to three days, during this time, the dough will rise slowly. When ready to enjoy, let the dough come to room temperature (1-2 hours), then proceed with the recipe.
- To freeze dough: Cut the dough into squares on a parchment paper lined sheet pan. Freeze for 1-2 hours until solid. Transfer to an airtight container or freezer bag with parchment paper between the layers. When ready to make, transfer the desired number of squares to the counter without touching each other to thaw completely. Fry per the instructions.