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French Beignets (Boules de Berlin) Recipe

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4.5 from 69 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/french-beignets-boules-de-berlin-recipe/