The most delicious Beignets
These are the top reasons you should make Beignets as soon as possible.
- very delicious fried rectangles that are soft, airy, and easy to make
- you won't be able to stop eating these
- generously dust them with powdered sugar
- serve them as soon as possible
- kids and adults adore these
- perfect for Mardi Gras or weekends
Origin
Beignets are an extraordinary deep-fried dessert originating from France. However, you will find the most famous Beignets in Cafe du Monde in New Orleans. There they serve them warm for breakfast or dessert. These deep-fried sweet treats are airy and delicious, but they generally aren't stuffed. They are covered in powdered sugar. The preparation is pretty simple. It's easier to make beignets than it is to make doughnuts.
Essential ingredients
These are the essential ingredients for the most delicious Beignets.
Flour - We used Žito doughnut flour in this recipe. Use Manitoba flour type 0 or bread flour. It has more protein than all-purpose or plain flour, and it will make the dough fluffier.
Sugar - always use white granulated sugar.
Milk and water - Full-fat milk is the way to go. Always use the lukewarm liquid. The ideal temperature is around 30 - 35°C or 85 - 95°F.
Yeast - choose active dry yeast or fresh yeast. If you're using fresh yeast, double the amount of active dry yeast.
Eggs - Use a size M egg.
Butter - in this recipe, we use melted butter (cooled to room temperature).
Oil - use your favorite vegetable frying oil. We usually use canola or sunflower oil.
Powdered sugar - we dust the Beignets with powdered sugar at the end.
What goes well with Beignets?
We serve Beignets covered in powdered sugar. That's our favorite way to serve them as well. However, we can easily fill them with different fillings to make them more unique. We recommend:
- Pastry Cream
- Chocolate Cream
- Fruit Jams
Storing
It's best to serve Beignets as soon as possible. They are best on the same day, but you can easily store them until the next day. Keep them in an airtight container at room temperature for one day.
How to make Beignets at home (video)
Check this quick video to master making Beignets at home.
Next, try these deep-fried desserts
METHOD
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dough
Add flour and sugar to a bowl of a stand mixer fitted with a dough hook. Feel free to use a hand-held electric mixer fitted with two dough hooks. Make a well in the middle. Pour lukewarm milk and lukewarm water into the well. Add the active dry yeast and cover the ingredients with some flour. Add the egg and salt. Start kneading on low, set the stand mixer to medium speed, and knead for about 6 - 8 minutes or until the dough is elastic, smooth, and easily separates from the bowl. Add the butter and knead for another 3 - 4 minutes for the butter to incorporate into the dough and separates from the bowl easily.
TipThe water and milk temperature should be around 30 - 35°C or 85 - 95°F. -
proofing
Cover the bowl with the dough with clingfilm and leave to rise at room temperature (20 - 25°C / 68 - 77°F) until visibly increased, for about 1 hour - 1 1/2 hours. Then place the dough in the fridge for 30 - 60 minutes. Feel free to leave the dough in the fridge overnight.
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frying
Generously dust your working surface with flour. Dust your hands as well. Spread the dough to get a rectangle, then roll it into 0.5 cm / 0.2-inch thickness using a rolling pin. Cut into 18 squares. Place a large pan (with a lid) over medium heat. Add the oil and wait until the oil reaches 170 - 180°C / 340 - 355 °F. The beignets are airy and soft, so carefully pick each and shake off any excess flour. Drop them into hot oil and wait for each to float on top. Then carefully dip them in oil for a few seconds using a fork and wait for them to puff up. Fry for 2 - 3 minutes, then turn them and fry for another 2 - 3 minutes. Transfer the beignets to a baking sheet lined with paper towels and repeat the process with the rest of the dough.
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serve
Generously sprinkle the Beignets with powdered sugar, then serve them as soon as possible.
