Warm Beignets Recipe
powdered sugar – chocolate sauce or strawberry jam
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Ingredients
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Beignet Dough
Finishing & Serving
Method
Beignet Dough
- 1
Activate yeast and combine wet ingredients
Warm the milk to about 100–110°F (warm to the touch). In a small bowl, stir the warm milk and 1 teaspoon of the granulated sugar with the instant dry yeast. Let sit 5–8 minutes until foamy. In a separate bowl whisk the egg, melted butter, remaining sugar (1 tbs), and vanilla.
- 2
Mix dough
In a large bowl combine the flour and salt. Make a well in the center, pour in the yeast mixture and the egg-butter mixture. Stir with a wooden spoon or dough hook until combined and a sticky dough forms. If using a stand mixer, knead on low with the dough hook for 3–4 minutes until smooth and cohesive. Dough should be slightly tacky but not overly wet.
- 3
- 4
Roll and rest
Turn dough onto a lightly floured surface and gently roll to a rectangle about ½-inch (1.2 cm) thick. Cover loosely with a towel and let rest 10 minutes to relax the gluten, which helps with even puffing when frying.
- 5
Cut beignets
Using a sharp knife or a pizza cutter, cut the dough into 2½–3 inch squares (or rectangles). Gently separate the pieces and transfer onto a parchment-lined tray, spaced slightly apart. Cover while you heat the oil so they don’t form a crust on top.
Frying & Finishing
- 6
Heat oil
Pour neutral oil into a heavy pot to a depth of 2–3 inches (about 2–3 cups depending on pot). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a 1-inch piece of dough: it should sizzle and rise slowly to the surface, turning golden in about 60–90 seconds.
- 7
Fry beignets
Fry the dough pieces in small batches (3–4 at a time, depending on pot size) so oil temperature remains stable. Fry 1–1½ minutes per side, flipping once with a slotted spoon, until puffed and deep golden brown. Maintain oil temperature around 350°F by adjusting heat between batches.
- 8
Drain
Use a slotted spoon to transfer fried beignets to a wire rack set over a baking sheet or to paper towels to drain briefly for 1–2 minutes. This keeps them crisp while you dust them.
- 9
Dust with powdered sugar
Generously dust warm beignets with powdered sugar using a fine mesh sieve. If desired, shake each beignet in a small bag with a tablespoon of powdered sugar for an extra-coating. Serve immediately while warm.
- 10
Serve with sauces
Serve beignets warm with chocolate sauce and strawberry jam on the side for dipping. If using chilled jam, spoon into a small ramekin; if jam is thick, warm briefly in microwave (10–15 seconds) to loosen. For chocolate sauce, warm slightly if cooled. Encourage diners to dip or spread jam/chocolate onto beignets.
