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French Beignets Recipe

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★★★★★

4.7 from 139 reviews

This recipe for classic French Beignets guides you through creating these light, fluffy deep-fried pastries dusted generously with powdered sugar. Perfect for breakfast or an indulgent snack, the dough is enriched with eggs, butter, and vanilla, giving these beignets a tender crumb and a subtle sweetness. Fried golden brown in vegetable oil, they’re crispy on the outside and pillowy on the inside.

Ingredients

Scale

Dough 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

For Frying and Serving

  • 2 cups vegetable oil, for frying
  • powdered sugar, for sprinkling on top

Instructions

  1. Activate Yeast: In a small bowl, combine the active dry yeast with the warm milk. Stir gently and allow it to rest for 10 minutes until frothy and activated, which ensures a light texture in the dough.
  2. Mix Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 2 minutes, giving the beignets a tender crumb.
  3. Add Wet Ingredients and Salt: Add the yeast mixture, whole egg, egg yolk, kosher salt, and vanilla extract into the butter-sugar mix. Turn the mixer to low to combine all wet ingredients thoroughly.
  4. Incorporate Flour: While the mixer is running on low, slowly add the all-purpose flour. Mix until a smooth dough forms. Remove the dough, shape it into a smooth ball, and place it in a large greased bowl. Cover with plastic wrap and let it rest in a warm place for about 1 hour, or until it has slightly risen.
  5. Roll and Cut Dough: Transfer the dough onto a lightly floured surface and roll it out into an oval or rectangular shape approximately 1/4 inch thick. Using a 3-inch biscuit cutter, cut out rounds of dough. Arrange these rounds on a parchment-lined baking sheet, cover loosely with plastic wrap, and let them rest for another 30 minutes. This step allows the dough to relax and rise slightly before frying.
  6. Heat Oil and Fry: In a saucepan, heat the vegetable oil to 350°F (or test by dropping a small piece of dough into the oil—if it bubbles immediately, it’s ready). Fry 2 to 3 dough rounds at a time, cooking each side until golden brown. Use a slotted spoon to transfer the fried beignets to a paper towel-lined plate to drain excess oil.
  7. Serve: Allow the beignets to cool until just warm, then generously dust them with powdered sugar. Serve immediately to enjoy them at their freshest and crispiest.

Notes

  • Maintaining the oil temperature is crucial; if too hot, the beignets will burn on the outside and remain raw inside, too cool and they will absorb oil and become greasy.
  • Allowing the dough to rest after cutting helps to achieve a lighter, airier texture.
  • Use a stand mixer if available, but dough can be mixed and kneaded by hand.
  • Beignets are best enjoyed fresh; although they can be reheated, they are ideal when served right after frying.
  • For a dairy-free version, substitute the milk and butter with plant-based alternatives.

Keywords: French Beignets, Fried Pastries, Powdered Sugar Beignets, Traditional French Doughnuts

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