Beignets Recipe
Make Beignets Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Resting & Frying
Method
Dough
- 1
Bloom yeast
Warm the milk to about 100–110°F (warm to the touch, not hot). In a small bowl or measuring cup, combine warm milk, 1 teaspoon of the granulated sugar (from the Dough ingredients), and the instant yeast. Stir and let sit 5–8 minutes until foamy. (If no foam after 10 minutes, yeast may be inactive; start again with fresh yeast.)
- 2
Combine dry ingredients
In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, whisk together the all-purpose flour, remaining granulated sugar (about 1 tbs minus 1 tsp used for yeast), and fine salt until evenly distributed.
- 3
- 4
Form the dough
Make a well in the center of the dry ingredients and pour in the wet mixture. Mix with a spoon until it just comes together, then knead by hand on a lightly floured surface about 6–8 minutes until smooth and slightly tacky, or mix with the stand mixer on medium speed 4–6 minutes until the dough is smooth and elastic. The dough should be soft but not sticky — add a teaspoon of flour at a time only if extremely sticky.
- 5
First rise
Shape dough into a ball and place in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.
- 6
Chill (optional but recommended)
Punch down the risen dough to deflate, cover tightly with plastic wrap, and refrigerate 1–2 hours (this makes the dough easier to roll and improves flavor). If short on time, proceed immediately to shaping after punching down.
Shaping & Frying
- 7
Prepare oil
Pour vegetable oil into a heavy, deep skillet or Dutch oven to a depth of about 2 inches (roughly 4–6 cups depending on vessel). Heat oil over medium heat until it reaches 360°F (182°C) on a candy/deep-fry thermometer. If you don’t have a thermometer, heat until oil registers a steady 350–365°F range or until a small piece of dough sizzles and browns in about 40–60 seconds.
- 8
Roll and cut dough
On a lightly floured work surface, roll chilled or room-temperature dough to about 1/4-inch (6 mm) thickness. Using a 2.5–3 inch square cutter or a knife, cut the dough into squares or rectangles about 2–3 inches across. Optionally, cut a small slit in the center of each square to help them puff. Work in batches so dough doesn’t warm too much.
- 9
Fry beignets
Carefully lower 3–4 beignets (do not overcrowd) into the hot oil with a slotted spoon or spider. Fry, turning once, until golden brown and puffed on both sides, about 2–3 minutes per side (total 4–6 minutes). Adjust heat as needed to maintain 350–365°F; too hot will brown the exterior before the interior cooks, too cool will make them greasy. Remove to a wire rack set over a baking sheet or paper towels to drain briefly.
- 10
Keep warm
If frying multiple batches, keep finished beignets warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish remaining batches. Continue frying until all dough is used.
- 11
Dust with powdered sugar
Place the warm beignets in a large bowl or on a tray and generously sift or sprinkle powdered sugar over them so they are well coated on all sides. Serve immediately for best texture — beignets are best eaten hot or warm.