Wo-beignets With Powdered Sugar Recipe
Make Wo-beignets With Powdered Sugar 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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Beignet Dough
For Frying
Finishing
Method
Beignet Dough
- 1
Bloom yeast
Stir warm water (1/4 cup) with 1/2 teaspoon of the granulated sugar and the instant dry yeast in a small bowl. Let sit 5–10 minutes until foamy. If it doesn't foam, discard and start with new yeast.
- 2
Warm milk and butter
In a small saucepan or microwave-safe bowl, warm the whole milk and unsalted butter together until the butter is melted and the mixture is about 100–110°F (37–43°C). It should be warm to the touch but not hot.
- 3
Combine dry ingredients
In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together the all-purpose flour, remaining granulated sugar (the other 1/4 cup minus the 1/2 tsp used for yeast bloom), and salt until evenly distributed.
- 4
Mix wet and dry
Pour the warm milk/butter mixture into the dry ingredients. Add the foamed yeast, the egg, and vanilla extract. Mix on low speed until ingredients come together, then increase to medium-low and knead for 5–7 minutes until the dough is smooth, slightly tacky, and elastic. If mixing by hand, knead on a lightly floured surface for 8–10 minutes.
- 5
- 6
Chill (optional for easier handling)
After the first rise, gently deflate the dough and cover. Refrigerate for 30–60 minutes to firm it up; this makes rolling and cutting easier and yields slightly better texture. If short on time, proceed immediately to shaping.
Shaping & Frying
- 7
Prepare work surface
Lightly flour a clean countertop or large cutting board. Roll the dough to about 1/4-inch (6 mm) thickness using a lightly floured rolling pin. Keep a bench scraper or sharp knife handy.
- 8
Cut beignets
Using a 2½–3 inch round cutter or a sharp knife, cut the rolled dough into squares or rounds. Reroll scraps and cut until all dough is used. Aim for pieces about 2½–3 inches across; this yields traditional puffy beignets.
- 9
Heat oil
Pour about 3–4 inches of neutral oil into a heavy, deep pot or Dutch oven (approximately 4–6 cups depending on pot size). Heat the oil to 350°F (175°C) over medium heat. Use a candy/deep-fry thermometer for accuracy. If you don't have a thermometer, test with a small piece of dough — it should sizzle and rise to the surface within a few seconds.
- 10
Fry beignets
Working in small batches (3–5 pieces depending on pot size), gently lower the cut dough pieces into the hot oil using a slotted spoon or spider. Fry, turning once, until golden brown on both sides and puffed, about 1½–2 minutes per side. Maintain oil temperature at 350°F; adjust heat as needed.
- 11
Drain
Use a slotted spoon to transfer fried beignets to a cooling rack set over a baking sheet or to paper towels to drain excess oil. Fry remaining dough, keeping finished beignets loosely covered in a warm oven (200°F / 95°C) if making large batches so they stay warm and crisp.
Finishing
- 12
Dust with powdered sugar
While still slightly warm, place the fried beignets in a large bowl or on a tray and dust generously with powdered sugar. For an even coating, place powdered sugar in a fine-mesh sieve or shaker and sift over the beignets. Turn the beignets and dust again so all sides are coated.
- 13
Serve
Serve beignets immediately while warm for best texture. Provide extra powdered sugar for guests to add to taste. Leftover beignets can be stored in an airtight container at room temperature for up to 1 day; refresh in a 350°F (175°C) oven for 5–7 minutes before serving and re-dust with powdered sugar.