Classic Deep-Fried Beignets with Icing Sugar Recipe

Introduction

Beignets are light, fluffy fried dough treats that are perfect for a cozy breakfast or an indulgent snack. Originating from French cuisine, these delightful pastries are dusted with icing sugar and best enjoyed warm. Making them at home is easier than you might think!

Ingredients

• 4g fast-action dried yeast
• 250g strong white bread flour, plus extra for dusting
• 25g caster sugar
• 125g evaporated milk
• 1 medium egg
• 25g unsalted butter, melted
• 1.5l rapeseed or vegetable oil, for the bowl and deep-frying
• Icing sugar, for dusting

Instructions

1. Step 1: In the bowl of a stand mixer, combine the yeast, flour, sugar, and 1 teaspoon of sea salt. In a separate bowl, whisk together the evaporated milk and egg, then add to the dry ingredients along with the melted butter and 60ml of just-boiled water.
2. Step 2: Knead the mixture on medium speed in the stand mixer for 2 minutes, or knead by hand on a lightly floured surface for about 5 minutes until the dough is smooth.
3. Step 3: Shape the dough into a ball and place it in a large, lightly oiled bowl. Cover with a damp tea towel and chill in the fridge for 8 to 24 hours to develop flavor.
4. Step 4: Roll out the chilled dough on a floured surface into a roughly 20 x 25 cm rectangle about 1 cm thick. Cut the dough into 20 squares measuring approximately 5 x 5 cm each.
5. Step 5: Pour oil into a deep stock pot or saucepan so that it is no more than one-third full, or use a deep-fat fryer. Heat the oil to 175°C (350°F).
6. Step 6: Fry the beignets in batches for about 3 minutes, turning occasionally with tongs, until they are puffed up and golden brown on all sides.
7. Step 7: Remove the beignets from the oil and drain them on kitchen paper, then transfer to a wire rack. Dust generously with icing sugar and serve warm.

Tips & Variations

• For extra flavor, add a pinch of cinnamon or vanilla extract to the dough before kneading.
• Use bread flour for the best chewy texture, but all-purpose flour can be substituted if necessary.
• Serve with fresh fruit jam or chocolate sauce for a delicious twist.
• Keep the oil temperature steady to ensure even cooking and avoid greasy beignets.

Storage

Beignets are best enjoyed fresh and warm. If you have leftovers, store them in an airtight container at room temperature for up to 1 day. To reheat, warm them in a preheated oven at 180°C (350°F) for 5 minutes to regain their crispness. Avoid microwaving, as this can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a lightly floured surface for about 5 minutes until smooth and elastic.

What oil is best for frying beignets?

Use a neutral oil with a high smoke point such as rapeseed, vegetable, or peanut oil to achieve a crispy texture without imparting strong flavors.

Classic Deep-Fried Beignets with Icing Sugar Recipe

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★★★★★

4.4 from 54 reviews

• Author: Jake
• Total Time: 8 hours 30 minutes to 24 hours 30 minutes
• Yield: 20 beignets 1x

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Description

Deliciously airy and golden French-style beignets made with a simple yeast dough, deep-fried to perfection and dusted generously with icing sugar for a sweet finish. This recipe takes advantage of a cold-proofed dough for extra flavor and lightness, resulting in the perfect weekend treat or café-style indulgence at home.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 4g fast-action dried yeast
• 250g strong white bread flour, plus extra for dusting
• 25g caster sugar
• 1 tsp sea salt

Wet Ingredients

• 125g evaporated milk
• 1 medium egg
• 25g unsalted butter, melted
• 60ml just-boiled water

For Frying and Serving

• 1.5l rapeseed or vegetable oil, for deep-frying
• Icing sugar, for dusting

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Instructions

1. Mix Dry Ingredients: Combine the yeast, bread flour, caster sugar, and sea salt in the bowl of a stand mixer to evenly distribute the dry components.
2. Combine Wet Ingredients: Whisk together the evaporated milk and egg until well blended.
3. Add Liquids to Dry: Pour the milk and egg mixture into the dry ingredients along with the melted butter and 60ml of just-boiled water.
4. Knead Dough: Using the stand mixer on medium speed, knead the dough for 2 minutes until smooth, or alternatively knead by hand on a lightly floured surface for 5 minutes.
5. First Proof: Shape the dough into a ball and place it in a large bowl lightly oiled with rapeseed or vegetable oil. Cover with a damp tea towel and refrigerate to chill and rise for 8 to 24 hours.
6. Roll and Cut Dough: After chilling, roll the dough out on a floured surface into a 20 x 25cm rectangle about 1cm thick. Cut into 20 squares measuring approximately 5 x 5cm each.
7. Heat Oil: Pour rapeseed or vegetable oil into a deep stock pot or deep-fat fryer until it is one-third full. Heat the oil to 175°C (350°F), using a thermometer for accuracy.
8. Fry Beignets: Fry the dough pieces in batches for about 3 minutes each, turning occasionally with tongs, until they are puffed up and golden brown on all sides.
9. Drain and Cool: Lift the fried beignets out of the oil and drain on kitchen paper to remove excess oil. Transfer to a wire rack to cool slightly.
10. Serve: Dust generously with icing sugar and serve warm for the best flavor and texture.

Notes

• Use a thermometer to maintain accurate oil temperature of 175°C for even frying and crispy texture.
• Chilling the dough overnight enhances the flavor and helps develop gluten for a lighter texture.
• Turn the beignets carefully while frying to ensure even browning and prevent oil splatter.
• Serve immediately for optimal taste; reheated beignets may lose their crispiness.

• Prep Time: 15 minutes plus 8-24 hours chilling
• Cook Time: 15 minutes
• Category: Dessert
• Method: Frying
• Cuisine: French

Keywords: beignets, French doughnuts, deep-fried dough, yeast dough dessert, classic French pastry