Description
Crisp, pillowy French beignets offer a delightful New Orleans-inspired treat that transports taste buds to charming Parisian cafes. Light powdered sugar dusts these golden squares, inviting you to savor each delectable, melt-in-your-mouth bite of sweet culinary magic.
Ingredients
Scale
Main Ingredients:
- 4 cups (500g) all-purpose flour
- 2 large eggs
- 1 cup milk (2% or whole)
- 85 g unsalted butter
Leavening and Seasoning:
- 1 packet (8g) traditional yeast (active dry)
- 1 teaspoon (5.7g) salt
- ¼ cup (50g) sugar
- 1 tablespoon (15g) sugar
Coating and Frying:
- ½ cup (100g) sugar for coating
- 6 to 8 cups vegetable oil for frying
- 1 cup raspberry jam (or any filling of your choice)
Instructions
- Gently heat milk in a small saucepan, incorporating yeast and of sugar. Warm the mixture to precisely 105°F (40.5°C), creating an ideal environment for yeast activation. Allow the mixture to rest and become frothy for 10 minutes.
- In a spacious mixing bowl, thoroughly combine flour, a pinch of salt, and of sugar. Create a well in the center and crack fresh eggs into it. Pour the activated yeast mixture into the flour, blending carefully until a cohesive dough forms.
- Incrementally incorporate softened butter into the dough, kneading methodically. Continue working the dough until it reaches a smooth, slightly tacky consistency that springs back when touched.
- Transfer the dough to a lightly greased bowl, cover with a damp kitchen towel, and allow it to rise in a warm, draft-free location for approximately 2 hours. The dough should double in volume and appear puffy.
- Deflate the risen dough by gently pressing down. Roll out the dough on a lightly floured surface to approximately 1/4 inch (6 millimeters) thickness. Cut into uniform circular discs using a round cookie cutter.
- Arrange the dough discs on a parchment-lined baking sheet, ensuring they are not touching. Let them undergo a second rise for 30 minutes, becoming slightly puffy and light.
- Heat vegetable or canola oil in a deep, heavy-bottomed pot to 350°F (175°C), monitoring temperature with a candy thermometer. Carefully lower the dough discs into the hot oil, frying until they transform into a rich golden brown color.
- Remove the beignets using a slotted spoon, allowing excess oil to drain. Immediately coat with a generous dusting of powdered sugar while still warm.
- For a delightful variation, use a piping bag to inject small amounts of fruit jam into the center of each beignet, creating a surprise filling that complements the crisp, sugary exterior.
Notes
- Activate yeast properly by warming milk to the right temperature, ensuring a perfect rise for light, fluffy beignets.
- Patience is key during the rising process, allowing the dough to develop rich flavors and tender texture.
- Use a candy thermometer to monitor oil temperature, preventing soggy or burnt pastries.
- Dust beignets generously with powdered sugar immediately after frying for an authentic New Orleans-style treat.
- Experiment with sweet fillings like fruit jam or chocolate cream to personalize your homemade beignets.
- Serve warm for the most delightful crispy-soft experience that melts in your mouth.
- Prep Time: 2 hours 45 minutes
- Cook Time: 5 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 302 kcal
- Sugar: 18 g
- Sodium: 204 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg