CategoryBites/Snacks, Desserts
French Beignets are golden, fluffy doughnuts that are light, airy, and delicious. Traditionally served in French-speaking countries, they are deep-fried to a crispy perfection and generously dusted with powdered sugar. Best enjoyed warm, these treats are often paired with a cup of coffee or hot chocolate. Perfect for breakfast or dessert, French Beignets are an indulgent treat that brings a taste of France to your home.
For the Beignet Dough
1 ¼ cups (150g) all-purpose flour
2 tbsp granulated sugar
1 tsp active dry yeast
1 tsp salt
¾ cup (180ml) warm milk (about 110°F/43°C)
1 large egg, beaten
2 tbsp unsalted butter, softened
1 tsp vanilla extract
Vegetable oil, for frying
For Topping
Powdered sugar, for dusting
Chocolate sauce or fruit compote (optional for dipping)
Prepare the Beignet Dough
1
- Activate the Yeast:
- In a small bowl, combine warm milk and sugar. Sprinkle in the yeast and let it sit for 5-10 minutes, or until frothy.
- Mix the Dry Ingredients:
- In a large mixing bowl, whisk together flour and salt.
- Combine the Ingredients:
- Add the yeast mixture, beaten egg, butter, and vanilla extract to the dry ingredients.
- Mix until a sticky dough forms.
- Knead the Dough:
- Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
- Let the Dough Rise:
- Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1-1½ hours, or until doubled in size.
Shape the Beignets
2
- Roll Out the Dough:
- Once the dough has risen, punch it down and roll it out on a lightly floured surface to about ½-inch thickness.
- Cut the Beignets:
- Cut the dough into 2-inch squares or rectangles using a knife or pizza cutter.
Fry the Beignets
3
- Heat the Oil:
- In a deep frying pan or dutch oven, heat about 3 inches of vegetable oil over medium-high heat to 350°F (175°C).
- Fry the Beignets:
- Carefully drop the dough squares into the hot oil. Fry for 1-2 minutes per side, or until golden brown and crispy.
- Use a slotted spoon to transfer the beignets to a paper towel-lined plate to drain excess oil.
Serve and Garnish
4
- Dust with Powdered Sugar:
- Once the beignets are slightly cooled, dust generously with powdered sugar.
- Serve with Dipping Sauce (optional):
- Serve with chocolate sauce, fruit compote, or your favorite dipping sauce.
Pro Tips
5
- For Fluffier Beignets: Let the dough rise fully to achieve a lighter, airier texture.
- For Extra Flavor: Add a pinch of cinnamon or nutmeg to the dough for a spiced twist.
- To Keep Crispy: Be sure the oil is at the correct temperature to avoid greasy beignets.
Ingredients
For the Beignet Dough
1 ¼ cups (150g) all-purpose flour
2 tbsp granulated sugar
1 tsp active dry yeast
1 tsp salt
¾ cup (180ml) warm milk (about 110°F/43°C)
1 large egg, beaten
2 tbsp unsalted butter, softened
1 tsp vanilla extract
Vegetable oil, for frying
For Topping
Powdered sugar, for dusting
Chocolate sauce or fruit compote (optional for dipping)
Directions
Prepare the Beignet Dough
1
- Activate the Yeast:
- In a small bowl, combine warm milk and sugar. Sprinkle in the yeast and let it sit for 5-10 minutes, or until frothy.
- Mix the Dry Ingredients:
- In a large mixing bowl, whisk together flour and salt.
- Combine the Ingredients:
- Add the yeast mixture, beaten egg, butter, and vanilla extract to the dry ingredients.
- Mix until a sticky dough forms.
- Knead the Dough:
- Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
- Let the Dough Rise:
- Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1-1½ hours, or until doubled in size.
Shape the Beignets
2
- Roll Out the Dough:
- Once the dough has risen, punch it down and roll it out on a lightly floured surface to about ½-inch thickness.
- Cut the Beignets:
- Cut the dough into 2-inch squares or rectangles using a knife or pizza cutter.
Fry the Beignets
3
- Heat the Oil:
- In a deep frying pan or dutch oven, heat about 3 inches of vegetable oil over medium-high heat to 350°F (175°C).
- Fry the Beignets:
- Carefully drop the dough squares into the hot oil. Fry for 1-2 minutes per side, or until golden brown and crispy.
- Use a slotted spoon to transfer the beignets to a paper towel-lined plate to drain excess oil.
Serve and Garnish
4
- Dust with Powdered Sugar:
- Once the beignets are slightly cooled, dust generously with powdered sugar.
- Serve with Dipping Sauce (optional):
- Serve with chocolate sauce, fruit compote, or your favorite dipping sauce.
Pro Tips
5
- For Fluffier Beignets: Let the dough rise fully to achieve a lighter, airier texture.
- For Extra Flavor: Add a pinch of cinnamon or nutmeg to the dough for a spiced twist.
- To Keep Crispy: Be sure the oil is at the correct temperature to avoid greasy beignets.
Notes
Visited 1 times, 1 visit(s) today