Beignets
Transport yourself to the magical streets of New Orleans with these fluffy pillow-like Beignets! Inspired by The Princess and the Frog movie and my own trip to Cafe du Monde, these beignets packed with a mountain top of powdered sugar will leave you speechless with every bite. Not to mention, they’re shockingly so easy to make from scratch!
Making the Dough
If you’ve made any sort of dough before, this recipe will be very easy. It is similar to other donut recipes on the blog and also the cinnamon roll recipe. The only difference is the dough will be a bit more sticky, it will have an extra egg and a bit more sugar, and a second rise is not needed. So let’s get into it!
In a large mixing bowl, combine warm milk and active dry yeast, whisking until the yeast is dissolved and frothy. To this bubbly mixture, add granulated white sugar, salt, eggs, softened unsalted butter, and a dash of vanilla extract, creating a symphony of flavors that dance on your taste buds. The vanilla extract is not necessary but I like to add it to give it more flavor since the only thing we’ll add to the beignets is powdered sugar.
Gradually incorporate all-purpose flour into the mixture, stirring continuously until a soft, slightly sticky dough forms. Knead the dough until it becomes smooth and elastic, a labor of love that ensures each donut is tender and airy. You can do this by hand in the bowl, with a rubber spatula, or with a stand mixer and hook attachment. Then transfer the dough to an oiled bowl and cover with saran wrap and a kitchen towel. Allow the dough to rise in a warm, cozy spot until doubled in size, about 1 to 1.5 hours, a true testament to your patience!
TIP: To make ahead, prepare the dough up to the shaping stage, then cover tightly with plastic wrap and refrigerate overnight. In the morning, simply allow the dough to come to room temperature before proceeding with frying.
Shaping the Donuts
Once the dough has risen to perfection, gently punch it down to release any trapped air and then it’s time to roll and shape! Transfer the dough to a clean and floured surface. Use a rolling pin to roll out the dough into a square about 1/3 to 1/2 an inch thick. Then it’s time to cut and the best way to do this is with a pizza cutter. Cut the dough into squares about 2.5 x 2.5 inches. The shaping doesn’t have to be precise, they can have some rough edges and be different sizes. They will still taste just as good!
Now that the donuts are cut, just cover them while we heat up the oil. A second proof is not necessary as said earlier but I like to let them rest just a bit only until the oil is hot enough to fry in, about 15 to 20 minutes.
Frying the Donuts
In a deep pot or fryer pan, heat vegetable oil to 350°F. You can also use peanut oil or canola oil. Carefully lower a few donuts into the oil, about 4 to 6, ensuring they have ample space to dance and sizzle to perfection. As the donuts fry, they will start to puff and fill up with air and it’s just the most magical fun thing to watch. Once golden on one side, flip over and allow the other side to crisp up to golden perfection. Remove from the oil and transfer to a wire rack to let any excess oil drain out. Fry the remaining donuts and repeat the same process.
Finish the beignets off with a generous dusting of powdered sugar and enjoy them warm for maximum enjoyment!
CRAVING MORE DESSERT? TRY THESE RECIPES OUT!
- Cinnamon Roll Donuts
- Smores Brownie Bites
- Banana Cake with Brown Butter Frosting
- Churro Cheesecake Bars
- Biscoff Rice Krispies Treats
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Dessert
Beignets
Ingredients
- 4 cups all-purpose flour
- 1 1/4 cup whole milk, warm
- 2 teaspoons active dry yeast
- 1/2 cup granulated white sugar
- 1 teaspoon salt
- 2 large eggs, room temperature
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- vegetable oil, for frying
- 1 cup powdered sugar, for dusting
Instructions
MAKE THE DOUGH
- In a large mixing bowl, combine the warm milk and active dry yeast. Whisk together until the yeast is dissolved. Allow it to sit for about 5-10 minutes until it becomes frothy.
- To the yeast mixture, add the granulated white sugar, salt, eggs, softened unsalted butter, and vanilla extract. Mix well until all the ingredients are combined.
- Gradually add the all-purpose flour to the mixture, stirring continuously until a dough forms. It will be very soft and a bit sticky.
- Knead the dough for about 3 to 4 minutes until it becomes smooth and elastic. You can use your hand, a wooden spatula, or a stand mixer with the hook attachment.
- Place the kneaded dough into a lightly greased bowl, cover it with plastic wrap and a clean kitchen towel, and let it rise in a warm place for about 1 to 1 1/2 hours, or until it doubles in size.
SHAPE THE DONUTS
- Once the dough has risen, punch it down to release the air. Transfer it to a clean and floured surface.
- Roll out the dough to about 1/2 inch thickness into a large square. Use a pizza cutter to cut squares about the size of 2.5 by 2.5 inches.
- Cover them with a clean kitchen towel and let them rise again but this time only for about 15 to 20 minutes, just while the oil heats up.
FRY THE DONUTS
- In a deep pot or fryer pan, heat vegetable oil to 350°F (175°C).
- Carefully add a few donuts to the hot oil, making sure not to overcrowd the pot. Fry for about 1-2 minutes on each side, or until they turn golden brown.
- Once fried, remove the donuts from the oil using a slotted spoon and place them on a wire rack to drain any excess oil.
- Repeat the frying process with the remaining donuts.
- Once all the donuts are fried and cooled slightly, dust them very generously with powdered sugar to enjoy warm.
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HI, I’M HAJAR
Welcome to Moribyan! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all. If I’m not cooking here, I’m either at Trader Joe’s, the gym, or eating a bagel.
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Love ur recipes lots of love from south 🇿🇦 africa