Servings: 0
INGREDIENTS
- 8½ cups/2 liters oil for frying
- Powdered sugar
For 20–30 beignets:
- 2.2 pounds/1 kilogram all-purpose flour
- 3 tablespoons/50 grams fresh yeast, or 1 tablespoon + 1 teaspoon instant yeast
- ½ cup/100 grams sugar
- 2 large eggs
- 1 egg yolk
- 1 cup/240 milliliters lukewarm water
- 1½ cups/360 milliliters milk
- 3½ tablespoons/50 grams butter
- A pinch of salt
INSTRUCTIONS
- In a stand mixer bowl, combine all the dough ingredients. Attach the dough hook and knead on low speed for about 8 minutes. Start at speed 1 and gradually increase to speed 2. The dough is ready when it separates from the sides of the bowl and becomes smooth and slightly sticky.
- Transfer the dough to a greased bowl, cover, and let rise at room temperature until doubled in size.
- Heat oil in a pot to 350–360°F (175–180°C).
- Once the dough has risen, transfer it to a floured surface. Lightly flour the top and roll the dough out to a thickness of ⅓–½ inch (1–1.5 cm). Cut into small squares.
- Fry the dough squares in the hot oil for a few minutes on each side until golden. Remove with a slotted spoon and place on paper towels to drain.
- Arrange on a serving plate and generously dust with powdered sugar. Optionally, serve with jam, pastry cream, or chocolate spread.
RECIPE NOTES
Beignets are best enjoyed on the day they’re made, ideally close to frying time.
Kneading takes about 8 minutes in a mixer; start on low speed and increase gradually.
Kneading takes about 8 minutes in a mixer; start on low speed and increase gradually.