Description
These easy authentic Beignets are classic French-style fried pastries with a light, airy texture and dusted generously with confectioners’ sugar. Made with a simple yeast dough that is chilled for optimal flavor and texture, they are fried to golden perfection and perfect for a sweet breakfast or dessert treat.
Ingredients
Wet Ingredients
- 1 cup warm water (110℉)
- 2 large eggs
- 2 tablespoons vegetable oil
Dry Ingredients
- 1 tablespoon instant or rapid-rise yeast
- 3 tablespoons granulated sugar
- 3 cups all-purpose flour
- ¾ teaspoon salt
- Confectioners’ sugar (at least 1 cup) for dusting
For Frying
- Additional 2 quarts vegetable oil
Instructions
- Activate Yeast: In a large bowl, combine the warm water, instant yeast, and granulated sugar. Let the mixture sit for about 5 minutes until it becomes foamy, indicating that the yeast is active.
- Mix Wet Ingredients: Whisk the eggs and 2 tablespoons of vegetable oil into the foamy yeast mixture until fully incorporated.
- Make the Dough: Add the all-purpose flour and salt to the wet ingredients and stir until a sticky dough forms. Don’t worry if the dough feels a bit sticky; this is expected.
- Refrigerate Dough: Cover the bowl tightly with plastic wrap, optionally wetting the edge of the bowl to help it seal better. Refrigerate the dough for 4 to 18 hours until it nearly doubles in size. This slow fermentation develops flavor and improves the dough’s texture.
- Prepare for Frying: Set a wire rack inside a rimmed baking sheet. Line another baking sheet with a double layer of paper towels to drain the fried beignets.
- Heat Oil: Pour 2 quarts of vegetable oil into a heavy-bottomed Dutch oven or large skillet, filling it about 2-3 inches deep. Heat the oil over medium to medium-high heat until it reaches 350℉.
- Shape Dough: Turn the chilled dough onto a floured surface and cut it in half. Take one half and gently pat it into a rectangular shape with floured hands, then roll it out into a ¼-inch-thick rectangle approximately 12 by 9 inches.
- Cut Dough: Use a pizza cutter to slice the dough into twelve 3-inch squares. Repeat the rolling and cutting process with the remaining half of the dough.
- Fry Beignets: Once the oil reaches 350℉, carefully add a few dough squares into the oil, avoiding overcrowding. Fry them for about 3 minutes total, turning halfway through cooking, until they are golden brown.
- Drain: Remove the fried beignets with a slotted spoon and transfer them to the paper towel-lined baking sheet to drain excess oil.
- Cool and Dust: When the beignets are cool enough to handle but still warm, place them on the wire rack. Generously dust with confectioners’ sugar.
- Serve: Serve the beignets warm for the best texture and flavor.
Notes
- Use a kitchen thermometer to maintain the oil temperature at 350℉ for perfect frying results.
- Do not overcrowd the pan when frying to ensure even cooking and maintain oil temperature.
- The dough can be refrigerated anywhere from 4 to 18 hours, allowing flexibility to prepare ahead of time.
- Dusting with confectioners’ sugar while the beignets are still warm helps the sugar adhere well.
- Serve immediately for the best texture; leftovers can be reheated briefly but are best fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
