tablespoon active dry yeast
cup butter (or about 3/4 stick), melted
cups unbleached all-purpose flour
Vegetable oil, for frying
In the bowl of a stand mixer, combine yeast, salt, eggs, honey and melted butter.
Mix in the flour and don't knead. Use the dough hook attachment and mix for about 5 minutes, or until dough begins to pull away from the sides.
Pour dough in a large, lightly greased bowl, cover and let sit until doubled in bulk, about 2 hours.
Place risen dough in the refrigerator overnight.
The next morning, roll out the refrigerated dough into a rectangle with about 1/2-inch thickness on a lightly floured surface. Using a bench scraper or pizza cutter, cut the dough into 2-inch squares. Let dough rest for about 15 minutes.
Meanwhile, heat a medium saucepan with vegetable oil 3 inches deep until the temperature is at about 360°F to 370°F (this is VERY important, as the beignets will burn or be too greasy if the temperature is higher or lower than indicated. A candy thermometer works best for measuring the temperature).
Using a slotted spoon, lower pieces of dough, about 2 at a time in the oil bath, and let sit for about two minutes on one side, one minute on the other (they might sink at first but should rise to the top eventually). Remove beignets from the oil with the slotted spoon and place on paper towels to dry. Immediately dust with powdered sugar and serve warm.
More About This Recipe
- Let's be honest here: Who doesn't love a good doughnut?It's hard to deny that deep-fried goodness laden in glaze, topped with frosting and sprinkles or stuffed with jelly or cream. Some are long and rectangular; some are circles with holes in the middle; and some are just doughnut holes.And some are French.While I have had the fortune of visiting France, specifically, Paris, I regret to inform you that not once on my trip did I have a beignet (the French term for "fried dough," or as we lovingly call them, doughnuts). I had Croque Monsieur, I had chocolate mousse, I had the best veal I'll ever eat in my life, I'm sure, but no beignets.So I ventured to change that. Having never made anything doughnut-related before, I was a little nervous to try the whole "oil bath" thing. I've heard horror stories of spattering grease burns and frying all available dough to a crisp, so I admit I was a tad apprehensive to go down this road. Still, it was an adventure I committed to, and there was no going back.The dough itself is wonderful to work with -- super easy to make, and almost exactly like Brioche, with that fluffy texture and ever-so-slightly sweet taste. Though there is some patience involved with time (it's best to let the dough refrigerate overnight to develop it and to make it easier to work with), it's worth it.What's not so wonderful about this process is the frying. If you have a deep fryer lying around, good for you. Use that to your advantage. I don't, so I went the traditional oil-in-the-saucepan route and used a candy thermometer to gauge that precarious temperature. (Note: It MUST be between 350 and 370 degrees F, or you will have either burned beignets or greasy, floppy beignets. I know this firsthand.) After a few hits and misses, I finally was able to make several successful fried dough fritters. These tricky little things should also be dusted in powdered sugar fairly immediately, as well as eaten fairly immediately. They don't want to waste their time, or yours.Though it was a bit of an adventure to make beignets, I'm glad I did. And I wouldn't mind having them again -- in Paris.
- 1 package active dry yeast
- ½ cup warm water (110 degrees F (43 degrees C))
- ½ cup evaporated milk
- ½ cup white sugar
- 1 egg, beaten
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 3 cups all-purpose flour
- vegetable oil for frying
Dissolve yeast in warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
Add milk, sugar, egg, oil, vanilla extract, and salt to the yeast. Vigorously beat in flour. Mix until a sticky dough forms.
Divide dough into quarters. Place 1 portion on a heavily floured surface. Roll to about 1/8-inch thickness using a well floured rolling pin. Cut into 2-inch squares. Repeat with remaining 3 portions.
Heat oil in a deep-fryer or large saucepan to 370 degrees F (188 degrees C). Fry beignets, a few at a time, until they puff and rise to the top, 2 to 3 minutes. Turn and brown the other side, 1 to 2 minutes. Drain on paper towels.
Soft, buttery beignets, that are not too sweet so the powdered sugar on top can shine! These beignets are light and airy like beignets should be. The perfect Beignets Recipe which you will want to make over and over again!
A while ago while at a Carribean/Southern restaurant I spotted the waitress taking some Beignets to a table next to ours. I couldn't help stretching my neck to check out the basket of puffy buns generously dusted with powdered sugar.
The Beignets were calling my name but I had no place to keep them because, on that day, we ordered a ridiculous amount of food and my tummy was full. There was no space for more.
But I just couldn't get the picture of the Beignets I saw out of my mind. So I read up some recipes online and started trying to make my own Beignets.
First, the Beignets I made were dense and not as airy on the inside. Then after experimenting more, I was able to nail the perfect soft light Beignets. And that's the Beignets Recipe I am sharing with you today!
My whole family goes crazy for these. So addictive! We love them warm with hot chocolate for breakfast. Mr. N took some to work and his colleagues loved it!
Take this to your next potluck or Christmas party and you will be the star of the day! These Beignets are simple enough to make but elegant enough to be a star on your serving table.
They take a bit of time but they are ridiculously easy! Just make sure you follow the recipe to the letter and you will have soft buttery Beignets.
Easy Classic French Beignets
This easy, yeast-free beignet recipe is a snap to throw together the morning after your Mardi Gras celebration.
As a classic and traditional French recipe, this one will not produce the French Quarter-style beignets that are so familiar in New Orleans. Instead, it is made with choux pastry dough, which is the dough used in cream puffs and éclairs. Made using only butter, water, flour, and eggs, the moisture in the dough allows it to rise without the need for yeast. This is what makes it the easiest version of beignets, and you can make them on the spur of the moment.
Absolutely delicious, these French beignets puff up wonderfully when deep-fried. The batter includes a high proportion of eggs, so the taste is reminiscent of French toast. It's a tasty change, a fun recipe to try, and they're wonderful when served alongside fresh fruit or preserves.
You can use a deep fryer or a pan that is deep enough for the oil to fry the beignets. A deep fryer should allow setting the temperature, but you will need to use a thermometer if using a pan.
32 Scrumptious Beignet Recipes That Aren’t Just for Mardi Gras
While we get the whole get-your-party-out-before-a-period-of-fasting thing, we’re still bummed that Mardi Gras only comes around once a year. Thankfully, though, we’re basically time and space travelers in the kitchen, so we can recreate that annual fest whenever we want. And what would Mardi Gras be without our favorite treat, the beignet? That deep-fried, powdered sugar-covered confection is pretty much our fave. We’ve collected 32 of the best and quirkiest beignet recipes, so we (and you!) can pretend we’re in New Orleans whenever we want.
1. Beignets With Raspberry Sauce: Sugary fried dough and raspberries sound like an angelic combination to us. Swap the paper cone for a plate and you’ve got a pretty elegant dessert on your hands. (via Country Cleaver)
2. Vegan Beignets With Dark Chocolate Espresso Sauce: We got you, vegans. We’re all about spreading the dessert love, especially when that love includes dark chocolate espresso sauce. (via The Frosted Vegan)
3. Beignets D’Ananas: France is joining forces with the tropics in this pineapple-infused treat. One bite and you’re sunbathing in Martinique. (via Prairies on Petals)
4. Seaweed-Tofu Beignets With Jalapeño and Shikusawa Jam Paste: Remember when we said these recipes were quirky? We love us some sushi, so we’re down to try these Japanese-inspired beignets. And as a bonus, they’re also vegan-friendly! (via Olives for Dinner)
5. Pumpkin Pie Beignets: While we’re all about living up everything autumnal in season, we can’t help wishing that pumpkin could be a year-round nom. Whether you’re in our boat and are whipping these up this weekend, or you’re pinning them for when October rolls around, you won’t be disappointed. (via Jane’s Adventures in Dinner)
6. Beignets With Zinfandel Dipping Sauce: We stopped listening after Zinfandel. You don’t need to convince us to indulge in some boozy desserts. (via Refinery29, photo via CPK)
7. Tapioca Beignets: We’re not exactly sure how the tapioca flour brings these beignets to new heights, but it so does. If a donut could be as smooth as silk, it would be this one. (via Lady + Pups)
8. Cherry Tomato + Maytag Blue Beignets: You really think we could let dessert have all the fun? Fresh summer tomatoes and creamy blue cheese make these a slam-dunk in our new favorite meal category, dessert-for-dinner. (via Simmer Till Done)
9. Krafne: A cousin of paczki, these Croatian donuts are closer to beignets than an American donut. Add some rum extract, orange peel and a gooey jam filling, and you’ve got one good donut on your hands. (via Mogwai Soup)
10. Nutella Filled Beignets: If you thought we could talk about French food without mentioning Nutella, you were sorely mistaken. If you love pain au chocolat, your tastebuds might just die of joy when they taste beignet au Nutella. (via Hot Chocolate Hits)
11. Sweet Potato + Rosemary Beignets: We’re 3-for-3 on the vegan recipes today. All the homey goodness of Thanksgiving in a bite-sized snack! (via Olives for Dinner)
12. Elderflower Fritters: A greater appreciation for the elderflower is one of the many things we could stand to learn from the Brits, and pretty much all their European neighbors. (via Honest Food)
13. New Orleans-Style Gluten-Free Beignets: No flour doesn’t mean no fun. Let’s be real, it’s all about the mountain of powdered sugar anyway. (via Gluten-Free On A Shoestring)
14. Baked Coconut Beignets: We’re crazy for coconuts. And while we love us a deep fried treat every once in a while, a healthier baked option means we can eat this for breakfast as often as we want. (via Mess Makes Food)
15. Sunchoke Beignets: Yep, artichokes in your beignets. Don’t knock it ’til you try it. But once you do, be prepared to make them again and again. (via Almond Corner)
16. Mini Soft Mandazi: Mandazi is an East African cousin of the beignet. It’s a sweet, spicy yeast donut flavored with cardamom and coconut milk. Can you say yum? (via Immaculate Bites)
17. Sourdough Beignets: We’re always looking for ways to use that sourdough starter we made in a fit of bread-baking glory. It might be our San Francisco showing, but a touch of sour coming through the sweet dough sounds just about right. (via Ben Starr)
18. Kabocha Squash Donuts: Squash is another of those foods we know we should eat more often than we do. Healthy ingredient + unhealthy treat = totally healthy. (via Zen Can Cook)
19. Blue Cheese Lobster Beignets With Spicy Avocado Cream: New Orleans meets Boston in this gorgeous beignet. It’s pretty much all of our favorite foods in one. (via Half Baked Harvest)
20. Biscuit Beignets With Praline Sauce: Southern perfection meets lazy girl food hacks. The number of foods you can MacGyver out of a Pillsbury biscuit is boundless. (via Kevin + Amanda)
21. Beignets With Red Grapefruit + Honey Sauce: Summer + citrus go together like pb + j. These beignets are the fruit of that happy union. (via Daily Squeeze)
22. Boysenberry Beignets: Never mind the delightful GoT-themed source, these boysenberry-stuffed delights are the epitome of the jelly donut. (via A Song of Spice and Fire)
23. Lemon Ricotta Beignets: It’s one of our fave cake combos, and now we can enjoy it in a handy bite-sized form. (via Michelle Smith)
24. Herb Beignets: We all know every great dinner isn’t complete without a little somethin’ to soak up sauces and juices. These herb beignets are a great change-up pitch off the normal bread or roll. (via Jane’s Adventures in Dinner)
25. Bugnes: While essentially the same as a beignet, this particular variation hails from Lyon. Three cheers for another baked option to get your French on. (via Buttercream + Chantilly Factory)
26. Apple Beignets With Caramel Sauce: They look like a donut, but we’re all good with calling them a beignet as long as we get some warm caramel sauce with it. (via Sweet Paul)
27. Bite-Size Beignets With Gruyere, Fennel + Piment d’Espelette: We’re certainly not professing an ability to choose a favorite French cheese, but gruyere has got to be top five. We can promise these will be making an appearance at our next dinner party. (via Once Upon a Plate)
28. Buttermilk Beignets: We know by now beignets are basically French pastry chefs’ perfect food, but creamy, delicious buttermilk is certainly not an unwelcome addition. (via Brave Tart)
29. Apricot Beignets: Stone fruits FTW. We wish we could say we were surprised by how tasty these apricot munchkins were, but we’re not fooling anyone. (via 2 Peas + a Pot)
30. Greek Golden Loukoumades: Turns out sugary fried dough is a universal language. From the East African coast to Croatia to Greece, thank goodness we’ll never have to go far for beignet perfection. (via Sucrèe Athens)
31. Big Easy Beignets: Of course we couldn’t leave out the classic. Enjoy a sugary pillow of dough alongside a cup of Cafe du Monde Chicory coffee and browse Airbnb for next year’s Mardi Gras accommodations. (via Will Cook For Friends)
32. Beignets Tiramisu With Chocolate Ganache: We were pretty sure you couldn’t make tiramisu any better, but man were we wrong. This is breakfast, dessert and our choice for last meal all rolled into one. (via Half Baked Harvest)
Are you ready to hop on the riverboat down to New Orleans yet? Which beignet recipe has you singing some sweet jazz?