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Fried Beignet Recipe

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  • Author: Molly
  • Total Time: 1 hour 30 minutes
  • Yield: 18 servings

Description

This classic Fried Beignet recipe delivers pillowy, golden squares of dough fried to perfection and dusted generously with powdered sugar. These French-inspired treats are crispy outside, soft and fluffy inside, perfect for breakfast or a decadent snack. Made with yeast dough enriched with cream, eggs, and shortening, these beignets have a rich flavor and airy texture that pairs beautifully with a cup of coffee or hot chocolate.

Ingredients

Yeast Mixture

  • ¾ cup warm water (110–115°F)
  • 1 teaspoon rapid rise yeast

Dough

  • 1 egg (lightly beaten)
  • ½ cup heavy cream
  • 2 tablespoons shortening
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 3¼ cups all-purpose flour

For Frying and Topping

  • 1 quart vegetable oil (for frying)
  • ½ cup powdered sugar

Instructions

  1. Activate Yeast: Place the warm water in a small bowl and sprinkle the rapid rise yeast on top. Stir gently to dissolve and let it sit for about 5 minutes until the yeast activates and becomes foamy.
  2. Mix Wet Ingredients: In a large mixing bowl or the bowl of a stand mixer, combine the lightly beaten egg, heavy cream, shortening, granulated sugar, and salt. Mix these ingredients until they are well combined and smooth.
  3. Add Activated Yeast: Pour the activated yeast mixture into the wet ingredients bowl and mix together thoroughly to integrate the yeast evenly.
  4. Add Flour and Knead Dough: Gradually add the all-purpose flour to the mixture. Using a dough hook attachment on a stand mixer, knead on medium speed until the dough is smooth and slightly sticky but cohesive. This should take several minutes to develop the gluten properly.
  5. First Rise: Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
  6. Heat Oil for Frying: Meanwhile, heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot over medium-high heat. Use a thermometer to bring the oil temperature to between 360 and 370°F, ideal for frying.
  7. Roll and Cut Dough: On a lightly floured surface, gently roll out the risen dough to about ½ inch thickness. Avoid overworking the dough to maintain its airy texture. Cut the dough into roughly 2½-inch squares using a knife or pizza cutter.
  8. Fry the Beignets: Working in batches, carefully drop the dough squares into the hot oil. Fry for 1–2 minutes on each side or until they are puffed up and golden brown. Avoid overcrowding the pot to keep the temperature steady.
  9. Drain Excess Oil: Using tongs, remove the fried beignets from the oil and place them on a paper towel–lined plate to absorb any excess oil.
  10. Serve Warm with Powdered Sugar: While still warm, generously dust the beignets with powdered sugar. Serve immediately to enjoy their fresh, melt-in-your-mouth texture.

Notes

  • Ensuring the water is at the correct temperature (110–115°F) is essential for proper yeast activation.
  • Do not over-roll the dough to keep the beignets light and fluffy.
  • Maintain the oil temperature between 360 and 370°F to ensure a crispy exterior without absorbing too much oil.
  • Fry in small batches to prevent lowering the oil temperature and uneven cooking.
  • Serve beignets fresh for the best taste; they lose their signature texture if left to sit.
  • You can substitute shortening with unsalted butter for a richer flavor but watch for lower smoke points.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: French Creole

Find it online: https://recipeglimpse.com/fried-beignet-recipe/