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Classic Beignet Recipe

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★★★★★

4.5 from 82 reviews

Classic New Orleans-style beignets, light and fluffy deep-fried dough squares generously dusted with powdered sugar. This recipe guides you through proofing yeast, mixing the dough, and frying to golden perfection for a delightful breakfast or dessert treat.

Ingredients

Scale

Dough

  • 2 tablespoons warm water (105°F)
  • 1/2 teaspoon active dry yeast
  • 2 teaspoons vegetable shortening
  • 1 tablespoon sugar (plus a pinch for yeast proofing)
  • 3 tablespoons whole milk
  • 1 large egg white
  • 3 tablespoons boiling water
  • 1 1/4 cups all-purpose flour (plus extra for rolling)
  • Pinch of salt

For Frying

  • 2 cups neutral oil (canola oil recommended) for frying

For Topping

  • 1 cup powdered sugar

Instructions

  1. Activate Yeast: Heat 2 tablespoons of water to 105°F. In a small bowl, combine the warm water with 1/2 teaspoon active dry yeast and a pinch of sugar. Stir gently and let sit for about 5-10 minutes until it becomes foamy, indicating the yeast is active. If there’s no foam, discard and restart the yeast activation.
  2. Mix Wet Ingredients: In a separate small cup, whisk together 2 teaspoons vegetable shortening, 1 tablespoon sugar, 3 tablespoons whole milk, and 1 large egg white until well combined. Add 3 tablespoons boiling water to this mixture, then check the temperature to ensure it is between 105-110°F before adding it to the foamy yeast mixture. Stir thoroughly to combine.
  3. Form the Dough: Add 1 1/4 cups all-purpose flour and a pinch of salt to the wet mixture. Stir gently until the ingredients come together into a dough. Cover the bowl with plastic wrap and allow the dough to rest and rise for 1 hour at room temperature. The dough can be refrigerated for up to 3 days before frying if desired.
  4. Heat Oil: Pour 2 cups of neutral oil (canola) into a deep pot and heat it to 360°F, using a thermometer to maintain the temperature for frying.
  5. Prepare Dough Squares: Divide the dough in half. On a floured surface, roll out one half into a roughly 6-inch square. Use a pizza cutter or knife to cut the dough into small squares approximately 1.5 to 2 inches wide.
  6. Fry Beignets: Once the oil is at 360°F, carefully drop 3 squares of dough into the hot oil. Fry without disturbance for 1-2 minutes until the first side turns golden brown. Flip carefully using a fork and fry for an additional minute until the second side is also golden brown. Remove the fried beignets and place them on a cooling rack lined with paper towels to drain excess oil.
  7. Repeat Frying: Roll out the remaining dough, cut into squares, and repeat the frying process with the rest of the dough until all beignets are cooked.
  8. Coat with Powdered Sugar: After allowing the beignets to cool slightly for about 5 minutes, generously dust or dunk them in 1 cup powdered sugar. Serve immediately with extra powdered sugar piled on top for a classic, sweet finish.

Notes

  • You can prepare the dough up to the resting stage ahead of time and store it in the refrigerator for up to three days before frying.
  • Maintaining the oil temperature at 360°F is crucial for achieving light, fluffy beignets with a crisp exterior.
  • Use a slotted spoon or frying spider for easier handling and draining of the fried dough.
  • For best results, serve beignets fresh and warm right after frying and coating with powdered sugar.

Keywords: beignet, deep-fried dough, New Orleans dessert, powdered sugar pastry, yeast doughnuts

Find it online: https://cookedbycleo.com/classic-beignet-recipe/