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.
Ingredients
Scale
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
Instructions
- 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.
- Combine Wet Ingredients: Whisk together the evaporated milk and egg until well blended.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
