Description
Sweet and pillowy Classic French Beignets transport home cooks to New Orleans’ charming streets. Powdered sugar-dusted pastries promise delightful moments of pure culinary pleasure for eager dessert enthusiasts.
Ingredients
Scale
- 2 large eggs
- 1 cup milk (2% or whole)
- 4 cups (500g) all-purpose flour
- 85 g (3 oz) unsalted butter
- 1 packet (8g) traditional yeast (active dry)
- 5.7 g (1 tsp) salt
- 50 g (¼ cup) sugar
- 15 g (1 tbsp) sugar
- 100 g (½ cup) sugar for coating
- 6 to 8 cups vegetable oil for frying
- 1 cup raspberry jam (or any filling of your choice)
Instructions
- Yeast Activation: Warm milk to 105°F, dissolve yeast and sugar. Let the mixture rest until frothy, about 10 minutes.
- Dough Preparation: Combine flour, salt, and sugar in a large bowl. Create a central well, add eggs and activated yeast mixture. Blend thoroughly until a cohesive dough forms, ensuring no dry ingredients remain unincorporated.
- Kneading Process: Methodically integrate softened butter into the dough, working it until achieving a smooth, elastic texture that rebounds when gently pressed. The consistency should be slightly tacky but not sticky.
- First Fermentation: Place dough in a greased bowl, cover with a damp towel. Allow to rise in a warm, undisturbed environment until doubled in volume, approximately 2 hours.
- Shaping and Secondary Proofing: Gently deflate the dough, roll out to 1/4 inch thickness on a floured surface. Cut into uniform circular shapes. Arrange on a parchment-lined sheet, permitting a 30-minute secondary rise to develop lightness.
- Frying Technique: Heat oil in a deep pot to 350°F, using a candy thermometer for precision. Carefully lower dough circles into the hot oil, frying until achieving a rich golden-brown coloration.
- Finishing Touch: Extract beignets with a slotted spoon, allowing excess oil to drain. Immediately dust with powdered sugar while still warm. Optional: Use a piping bag to inject fruit jam into the center for an unexpected flavor burst.
Notes
- Activate Yeast Carefully: Ensure milk temperature is exactly 105°F to wake up yeast without killing it, creating perfect rising conditions.
- Knead with Patience: Work dough slowly and methodically, developing gluten structure for a tender, light texture that springs back when touched.
- Monitor Oil Temperature: Keep oil consistently at 350°F using a candy thermometer to achieve golden-brown beignets without burning or undercooking.
- Rest and Rise Strategically: Allow dough to rise in warm, draft-free space to develop rich flavor and achieve maximum puffiness before frying.
- Prep Time: 2 hours 45 minutes
- Cook Time: 5 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 242
- Sugar: 26 g
- Sodium: 69 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 36 mg