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94% would make again

Beignets

Tasty Team
Total Time

1 hr 45 min

1 hr 45 min

Prep Time

15 minutes

15 min

Cook Time

30 minutes

30 min

Total Time

1 hr 45 min

1 hr 45 min

Prep Time

15 minutes

15 min

Cook Time

30 minutes

30 min

Ingredients

for 30 beignets

  • ¾ cup lukewarm water (180 mL)
  • 3 ½ teaspoons active dry yeast
  • 2 large eggs
  • ½ cup whole milk (120 mL)
  • 3 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar (50 g), plus 2 tablespoons
  • 4 cups bread flour (500 g), plus more for dusting
  • ½ teaspoon kosher salt
  • 8 cups canola oil (1.9 L), for frying, plus more for greasing
  • powdered sugar, for topping

Nutrition Info

  • Calories 592
  • Fat 58g
  • Carbs 15g
  • Fiber 0g
  • Sugar 1g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top. Let stand for about 5 minutes, until foamy.
  2. Add the eggs, milk, melted butter, and sugar, and whisk to combine.
  3. In a large bowl, whisk together the flour and salt.
  4. Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough. Turn the dough out onto a clean surface and use your hands to knead until it comes together in a smooth ball, about 2 minutes.
  5. Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.
  6. Punch the dough down with your fist, then turn it out onto a lightly floured surface.
  7. Roll the dough into a large rectangle, about ¼ inch (6 mm) thick. With a sharp knife, cut the dough into 2-inch (5 cm) squares, then transfer the squares to a baking sheet lined with parchment paper.
  8. Heat the canola oil in a large pot over medium-high heat until it reaches 350˚F (180˚C).
  9. Lower the dough squares, 3-4 at a time, into the hot oil. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain.
  10. Dust the beignets with powdered sugar and serve warm.
  11. Enjoy!

Ingredients

for 30 beignets

  • ¾ cup lukewarm water (180 mL)
  • 3 ½ teaspoons active dry yeast
  • 2 large eggs
  • ½ cup whole milk (120 mL)
  • 3 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar (50 g), plus 2 tablespoons
  • 4 cups bread flour (500 g), plus more for dusting
  • ½ teaspoon kosher salt
  • 8 cups canola oil (1.9 L), for frying, plus more for greasing
  • powdered sugar, for topping

Nutrition Info

  • Calories 592
  • Fat 58g
  • Carbs 15g
  • Fiber 0g
  • Sugar 1g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top. Let stand for about 5 minutes, until foamy.
  2. Add the eggs, milk, melted butter, and sugar, and whisk to combine.
  3. In a large bowl, whisk together the flour and salt.
  4. Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough. Turn the dough out onto a clean surface and use your hands to knead until it comes together in a smooth ball, about 2 minutes.
  5. Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.
  6. Punch the dough down with your fist, then turn it out onto a lightly floured surface.
  7. Roll the dough into a large rectangle, about ¼ inch (6 mm) thick. With a sharp knife, cut the dough into 2-inch (5 cm) squares, then transfer the squares to a baking sheet lined with parchment paper.
  8. Heat the canola oil in a large pot over medium-high heat until it reaches 350˚F (180˚C).
  9. Lower the dough squares, 3-4 at a time, into the hot oil. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain.
  10. Dust the beignets with powdered sugar and serve warm.
  11. Enjoy!

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