Description
Classic French-style beignets are airy, pillowy deep-fried pastries dusted with powdered sugar. This recipe uses active dry yeast to create a light and fluffy dough that is fried until golden brown and perfect for a sweet breakfast or dessert treat.
Ingredients
Scale
Dough Ingredients
- 1 1/4-ounce envelope active dry yeast
- 3/4 cup warm water
- 1/4 cup granulated sugar
- 3/4 teaspoon salt
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon freshly grated cinnamon
- 1 large egg
- 1/2 cup whole milk
- 3 1/2 cups all-purpose flour (divided)
- 2 tablespoons unsalted butter (softened)
- 1 tablespoon olive oil (for the bowl)
Frying Ingredients
- 2 quarts vegetable oil (for frying)
- powdered sugar (for dusting)
Instructions
- Activate Yeast: Mix the yeast, warm water, and granulated sugar in the bowl of a mixer fitted with a dough hook. Let it stand until foamy, about 5 minutes, indicating the yeast is active.
- Prepare Dough: Add salt, lemon zest, cinnamon, egg, milk, and 1 1/2 cups of flour to the yeast mixture. Mix on medium speed until combined. Add the softened butter and mix until incorporated. Then add 1 3/4 cups of flour and mix until the dough begins to come together.
- Knead Dough: Turn the dough onto a lightly floured surface. Knead in the remaining 1/4 cup flour by hand until smooth and elastic, about 5 minutes.
- First Rise: Place the dough in a bowl lightly coated with olive oil. Cover loosely with plastic wrap and leave in a warm, draft-free spot to double in size, approximately 1 hour.
- Shape Beignets: Remove the dough and roll it out on a floured surface to 1/2-inch thickness. Use a pizza cutter to cut the dough into rectangles and place them on a parchment-lined baking sheet.
- Second Rise: Allow the shaped dough to rise again in a warm, draft-free area for 30 minutes until puffed.
- Heat Oil: In a medium pot or deep fryer, heat the vegetable oil to 350ºF (use a deep-fry thermometer). The ideal temperature is indicated between a 2 and 3 on the deep-fry thermometer dial.
- Fry Beignets: Fry the beignets in batches, constantly rolling and turning them with a slotted spoon until golden brown all over, about 1 to 2 minutes per batch.
- Drain and Dust: Remove the fried beignets with a slotted spoon and place them on a cooling rack set over a baking pan to drain excess oil. Generously dust with powdered sugar while still warm.
Notes
- Ensure the water is warm but not hot to avoid killing the yeast.
- Temperature control of the oil is crucial; too hot and the beignets will burn outside but be raw inside; too cool and they’ll absorb excess oil.
- Use a slotted spoon to handle beignets gently and maintain their shape during frying.
- Beignets are best eaten fresh and warm.
- You may substitute the lemon zest with orange zest for a different citrus note.
- Prep Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Keywords: Beignets, French Pastry, Deep Fried Dough, Powdered Sugar Dessert, Breakfast Pastry
