French Beignets (Boules de Berlin) Recipe

Introduction

French Beignets, also known as boules de Berlin, are light and fluffy fried pastries dusted with powdered sugar. Perfectly golden and subtly sweet, they make a delightful treat for breakfast or dessert. Follow this simple recipe to enjoy this classic French favorite at home.

Ingredients

• 2.25 tsp active dry yeast
• 3/4 cup milk, warmed to 105°F
• 1 whole egg
• 1 egg yolk
• 3/4 cup granulated sugar
• 2 tbsp unsalted butter, softened
• 1.5 tsp vanilla extract
• 1/2 tsp kosher salt
• 3 cups all-purpose flour, plus more for dusting
• 2 cups vegetable oil, for frying
• powdered sugar, for sprinkling on top

Instructions

1. Step 1: In a small bowl, combine the dry yeast and warm milk. Stir lightly and let sit for 10 minutes to activate the yeast.
2. Step 2: In a stand mixer bowl fitted with a paddle attachment, beat the softened butter and sugar together until light and fluffy, about 2 minutes.
3. Step 3: Add the yeast mixture, whole egg, egg yolk, salt, and vanilla extract to the mixer. Mix on low speed to combine.
4. Step 4: While the mixer is running, gradually add the flour. Mix until a smooth dough forms. Shape the dough into a smooth round and place it in a greased bowl. Cover with plastic wrap and let it rest in a warm place for about 1 hour, until slightly risen.
5. Step 5: On a lightly floured surface, roll the dough out to about 1/4 inch thick in an oval or rectangle shape. Use a 3-inch biscuit cutter to cut out rounds. Place the rounds on a parchment-lined baking sheet, cover loosely with plastic wrap, and let rest for 30 minutes.
6. Step 6: Heat the vegetable oil in a saucepan to 350°F or until a piece of dough bubbles immediately when added. Fry the dough rounds, 2 or 3 at a time, until golden brown on each side. Remove and drain on paper towels.
7. Step 7: Once the beignets are warm but not hot, dust them generously with powdered sugar and serve immediately.

Tips & Variations

• Ensure the milk is not too hot to avoid killing the yeast; it should feel warm but comfortable to the touch.
• For a filled version, try piping jam or pastry cream inside after frying.
• Use a thermometer to keep the oil temperature steady for even frying and a light, fluffy texture.

Storage

Beignets are best enjoyed fresh and warm. If you need to store them, keep them in an airtight container at room temperature for up to 1 day. Reheat gently in a warm oven for a few minutes before serving, as microwaving can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use slightly less yeast and mix it directly with the flour instead of activating it in warm milk.

Why are my beignets dense instead of light and fluffy?

This usually happens if the dough hasn’t had enough time to rise or if the oil temperature is too high or too low. Make sure to let the dough rise fully and maintain the oil at around 350°F for best results.

French Beignets (Boules de Berlin) Recipe

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French Beignets, also known as boules de Berlin, are delightful fried dough pastries with a light and fluffy interior and a crispy golden exterior. These sweet treats are perfect for breakfast or dessert, dusted generously with powdered sugar for an irresistible finish.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: Approximately 15–18 beignets 1x
• Category: Dessert
• Method: Frying
• Cuisine: French

Ingredients

Scale 1x2x3x

Dough

• 2.25 tsp active dry yeast
• 3/4 cup milk, warmed to 105°F
• 1 whole egg
• 1 egg yolk
• 3/4 cup granulated sugar
• 2 tbsp unsalted butter, softened
• 1.5 tsp vanilla extract
• 1/2 tsp kosher salt
• 3 cups all-purpose flour, plus more for dusting

Frying

• 2 cups vegetable oil, for frying

Topping

• Powdered sugar, for sprinkling on top

Instructions

1. Activate yeast: In a small bowl, combine the active dry yeast with the warmed milk (105°F). Stir lightly and let it rest for 10 minutes until frothy, indicating the yeast is active.
2. Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed until the mixture becomes light and fluffy, about 2 minutes.
3. Combine wet ingredients and yeast: Add the activated yeast mixture, whole egg, egg yolk, kosher salt, and vanilla extract into the butter-sugar mixture. Mix on low speed to combine all the wet ingredients evenly.
4. Add flour and form dough: Gradually add the all-purpose flour while the mixer is running on low speed. Continue mixing until a smooth dough forms. Remove the dough, shape it into a smooth round ball, and place it in a large greased bowl. Cover tightly with plastic wrap.
5. First proofing: Let the dough rest in a warm place for about 1 hour, or until it has slightly expanded in size, indicating proper fermentation.
6. Roll and cut dough: On a lightly floured surface, roll out the dough to about 1/4 inch thick in an oval or rectangular shape. Use a 3-inch biscuit cutter to cut out rounds. Arrange the rounds on a baking sheet lined with parchment paper.
7. Second proofing: Loosely cover the dough rounds with plastic wrap and allow them to rest for another 30 minutes. This helps them puff slightly before frying.
8. Heat oil for frying: Heat vegetable oil in a saucepan to 350°F, or test by dropping a small piece of dough into the oil; it should bubble immediately.
9. Fry the beignets: Fry the dough rounds in batches of 2 or 3, carefully flipping each side until golden brown, about 1 to 2 minutes per side. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
10. Serve: Once the beignets have cooled slightly to a warm temperature, dust liberally with powdered sugar. Serve immediately for best taste and texture.

Notes

• Ensure the milk is just warm (105°F), not hot, to avoid killing the yeast.
• Do not overcrowd the pan when frying to maintain oil temperature and even cooking.
• Use fresh active dry yeast for best results.
• Beignets are best eaten the same day while still warm and crispy.
• You can add a filling like jam or chocolate inside before frying for a variation.

Keywords: French beignets, fried dough pastry, boules de Berlin, powdered sugar beignets, French dessert, sweet fried dough