Beignet Bites Recipe
Make Beignet Bites 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
Frying & Finishing
Optional Fillings & Sauces
Method
Dough
- 1
Activate yeast and combine wet ingredients
In a small bowl, combine warm water (about 105–110°F / 40–43°C) and 1 teaspoon of the granulated sugar. Sprinkle the instant dry yeast over the water, stir once, and let sit 5–8 minutes until foamy. In a separate measuring cup, whisk together warm milk and the remaining 1 tablespoon granulated sugar and the large egg until smooth.
- 2
Mix dry ingredients
In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), whisk together 3 cups flour and 1 teaspoon salt so ingredients are evenly distributed.
- 3
Combine wet and dry
With the mixer on low, pour the foamy yeast mixture, the milk/egg mixture, and melted cooled butter into the flour. Add neutral oil to lightly grease the mixing bowl if desired. Mix on low for 2–3 minutes until a shaggy dough forms, then increase speed to medium-low and knead 4–6 minutes until the dough is smooth, slightly tacky but not sticky. If dough feels dry, add up to 1 tablespoon water; if too sticky, add up to 1 tablespoon flour.
- 4
First rise
Lightly oil a clean bowl and place the dough inside, turning once to coat with oil. Cover tightly with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes depending on room temperature.
- 5
Prepare for shaping
Once doubled, gently deflate the dough on a lightly floured surface. Turn the dough into a rectangle about 1/2 inch thick. Using a sharp knife or bench scraper, cut the dough into 1 to 1 1/4-inch squares for bite-sized beignets (you should get roughly 36–48 bites from this amount). If you prefer rounded bites, roll cut pieces lightly between your palms into balls.
- 6
Second rise
Place the cut pieces on a lightly floured baking sheet, spacing them about 1 inch apart. Cover loosely with plastic wrap or a clean kitchen towel and let rest 20–30 minutes until puffy but not fully doubled. Meanwhile, prepare the oil for frying.
Frying & Finishing
- 7
Heat oil
In a heavy, deep saucepan or Dutch oven, pour in the vegetable oil to a depth of about 2–3 inches (approximately 4–6 cups depending on pot size). Attach a kitchen thermometer and heat the oil over medium heat to 350°F (175°C). Maintain temperature between 350–360°F for best results.
- 8
Fry the beignet bites
Working in small batches (6–8 pieces depending on pot size), gently lower the dough pieces into the hot oil using a slotted spoon or spider. Stir gently to prevent sticking and to ensure even browning. Fry for 1.5–2.5 minutes per side, flipping once, until golden brown and puffed. Total fry time per batch should be about 3–5 minutes depending on size and oil temperature.
- 9
Drain and cool
Using a slotted spoon, transfer fried bites to a wire rack set over a baking sheet or to paper towels to drain briefly. Let cool 1–2 minutes so they stop releasing steam; this helps powdered sugar adhere better.
- 10
- 11
Optional fill or dip
If filling is desired: fit a pastry bag with a small round tip or use a piping tip attached to a resealable plastic bag, insert the tip into the side of a warm beignet bite and inject about 1–2 teaspoons of pastry cream or jam. For dipping, serve warm with bowls of chocolate ganache or jam on the side.
