Description
Warm beignets emerge from the fryer with a crackling crisp shell and soft, pillowy centers infused with vanilla. A blitz of powdered sugar melts into every crevice, offering sweet, airy bites in every mouthful.
Ingredients
- 250 g all-purpose flour
- 50 g granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon active dry yeast
- 1 egg yolk
- 5 ml vanilla extract
- 120 ml warm whole milk
- 60 ml warm water
- 30 g unsalted butter melted
- vegetable oil for frying
- powdered sugar for dusting
Instructions
- In a small bowl combine warm milk, warm water and active dry yeast; let sit for 5 minutes until foamy.
- In a large bowl whisk together flour, granulated sugar and salt.
- Add the yeast mixture, egg yolk, vanilla extract and melted butter to the dry ingredients and stir until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean towel and let rise in a warm place for 1 to 1½ hours until doubled in size.
- Punch down the dough and transfer to a floured work surface; roll out to about 6 mm thickness.
- Cut the dough into 5 cm squares using a sharp knife or pizza cutter.
- Heat vegetable oil in a deep pot or fryer to 180°C, maintaining temperature with a thermometer.
- Fry the beignet squares in batches for 2 to 3 minutes per side, until puffed and golden brown.
- Use a slotted spoon to transfer beignets to paper towels to drain excess oil.
- Generously dust the warm beignets with powdered sugar.
- Serve immediately for the best light and airy texture.
Notes
- Make sure milk and water are not too hot to avoid killing the yeast.
- The dough should be soft but not sticky; adjust flour as needed.
- Fry in batches to maintain oil temperature.
- Serve immediately for best texture and flavor.