Best Beignets Recipe

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Best Beignets Recipe is a light, fluffy French doughnut that are cut into squares and puffed up when fried in oil then sprinkled with powdered sugar or dipped in chocolate syrup. The Best breakfast to wake up to!

Prep Time30

Cook Time10

rise time2

Total Time2 40

Course: Breakfast, Dessert, pastry

Cuisine: creole, French, French American, Southern

Keyword: beignet recipe, Beignets, Beignets recipe, easy beignet recipe, homemade beignet recipe, mardi gras recipes, new orleans beignets

Servings: servings

Author: Alyssa Rivers

Ingredients

¾ cup lukewarm water
1 teaspoon active dry yeast
¼ cup granulated sugar
1 large beaten egg
½ cup evaporated milk
3 ½ cups bread flour
1 teaspoon salt
vegetable oil for frying about 2 quarts
1 ½ cup powdered sugar more as needed
chocolate or caramel syrup for dipping optional

Instructions

Add ¾ cup lukewarm water and 1 teaspoon active dry yeast to a large mixing bowl and whisk together. Set aside for about 10 minutes, until it is frothy.
In a medium bowl, whisk together ¼ cup granulated sugar, 1 large beaten egg, and ½ cup evaporated milk. Whisk the sugar mixture into the yeast mixture.
In a separate medium bowl, whisk together 3 ½ cups bread flour and 1 teaspoon salt before adding 1 cup at a time to the yeast mixture, mixing until the dough begins to come together and all the flour has been incorporated.
Lightly flour a clean surface and remove the dough from the bowl. Knead it with your hands until it becomes smooth, about 10 minutes. Shape it into a ball and add it back to the bowl. Cover with a clean kitchen towel and set the bowl in a warm place to rise until doubled in size, about 1 ½-2 hours.
Once the dough has doubled, add the vegetable oil for frying to a large, deep pot or a deep fryer. Heat over medium-high heat until the oil reaches 350 degrees Fahrenheit.
Roll the dough into a large rectangle about ¼-½-inch thick and cut it into 2-inch squares. Working in batches of 3-4, carefully drop the squares of dough into the oil and fry on each side until golden brown, about 2 minutes per side. Remove the beignets from the oil with a metal spider strainer or slotted spoon and set them on a paper towel-lined baking sheet or plate.
Let the beignets cool for a minute before tossing them in 1 ½ cup powdered sugar. Serve warm with chocolate or caramel syrup for dipping, if desired.

Nutrition

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