Description
This classic Beignet recipe creates light, fluffy French-style fried dough squares dusted generously with powdered sugar. With a slightly sweet, soft interior and crispy golden exterior, these New Orleans-inspired treats are perfect for breakfast, dessert, or a delightful snack. The dough is enriched with eggs, heavy cream, and nutmeg, then fried to perfection in vegetable oil for that authentic beignet experience.
Ingredients
Dough Ingredients
- ¾ cup warm water (110–115°F)
- 1 teaspoon rapid rise yeast
- 1 egg (lightly beaten)
- ½ cup heavy cream
- 2 tablespoons shortening
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 dash nutmeg
- 3¼ cups all-purpose flour
Frying and Serving
- 1 quart vegetable oil (for frying)
- ½ cup powdered sugar
Instructions
- Activate Yeast: Place warm water in a small bowl. Sprinkle yeast on top and stir to dissolve. Allow yeast to activate for about 5 minutes until frothy.
- Combine Wet Ingredients: In a large mixing bowl or stand mixer, combine lightly beaten egg, heavy cream, shortening, granulated sugar, salt, and nutmeg. Mix until all ingredients are well incorporated.
- Add Yeast Mixture: Pour in the activated yeast mixture to the bowl and mix thoroughly.
- Incorporate Flour and Form Dough: Add the all-purpose flour to the mixture. Using the dough hook attached to a stand mixer, mix on medium speed until the dough is smooth but slightly sticky, and all ingredients are fully combined.
- Let Dough Rise: Shape the dough into a ball and place it in a greased bowl. Cover the bowl and let the dough rise in a warm place for about 1 hour until doubled in size.
- Heat Oil: In a deep-sided, heavy pot, heat 3 inches of vegetable oil over medium-high heat until the temperature reaches between 360 and 370°F.
- Roll and Cut Dough: On a lightly floured surface, roll the dough out to about ½ inch thickness. Avoid overworking the dough. Cut into approximately 2½-inch squares.
- Fry Beignets: Working in batches, carefully fry the dough squares in the hot oil until golden brown, approximately 1 to 2 minutes on each side.
- Drain: Use tongs to remove the beignets from the oil and place them on a paper towel–lined plate to drain excess oil.
- Serve: While the beignets are still warm, dust them generously with powdered sugar. Serve immediately for the best taste and texture.
Notes
- Make sure the water used for yeast activation is warm but not hot, ideally between 110°F and 115°F, to properly activate the yeast without killing it.
- Do not overwork the dough when rolling it out, as this can make the beignets tough instead of light and fluffy.
- Maintain the oil temperature between 360°F and 370°F to ensure the beignets fry evenly and achieve a golden crisp crust without absorbing too much oil.
- Work in small batches when frying to avoid overcrowding the pot, which can lower the oil temperature.
- For best results, serve beignets immediately after frying and dust with powdered sugar right before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Creole, French-American
