Golden, Crispy Beignets: A Taste of Paris
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Prep Time22 Mins
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Cook Time25 Mins
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Total Time47 Mins
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DifficultyEasy
Indulge in the irresistible taste of New Orleans-style beignets! These crispy, golden pillows of dough are made with rich evaporated milk for a soft, tender bite. Best enjoyed fresh and warm, they’re dusted with a generous coating of icing sugar, making every bite a sweet, melt-in-your-mouth treat. Perfect for brunch, dessert, or as a special indulgence any time of day!
Ingredients
Instructions
1. Prepare the Dough:
- In the bowl of a stand mixer, combine 4g fast-action dried yeast, 250g strong white bread flour, 25g caster sugar, and 1 tsp sea salt.
- In a separate bowl, whisk together 125g evaporated milk and 1 medium egg. Add the mixture to the dry ingredients along with 25g melted unsalted butter and 60ml just-boiled water.
- Knead on medium speed for 2 minutes in the stand mixer, or by hand on a lightly floured surface for about 5 minutes, until the dough is smooth and elastic.
2. Let the Dough Rest:
- Shape the dough into a ball and place it in a large, lightly oiled bowl. Cover with a damp tea towel and let it chill in the fridge for 8-24 hours. (This step allows the dough to rise and develop flavor).
3. Roll the Dough:
- After the dough has rested, lightly flour your work surface. Roll the dough into a rough rectangle, about 20 x 25 cm (8 x 10 inches) and 1 cm thick.
- Using a sharp knife or pizza cutter, cut the dough into 20 squares, each approximately 5 cm (2 inches) wide.
4. Heat the Oil:
- Pour 1.5 liters of rapeseed or vegetable oil into a deep pot or saucepan (it should fill no more than a third of the pan). Alternatively, you can use a deep-fat fryer.
- Heat the oil to 175°C (350°F). You can use a thermometer or test with a small piece of dough — it should sizzle and puff up immediately when dropped into the oil.
5. Fry the Beignets:
- Fry the beignets in batches. Using tongs or a slotted spoon, carefully lower the squares of dough into the hot oil.
- Fry for about 3 minutes, turning occasionally, until they are puffed up and golden brown on all sides. Do not overcrowd the pan — it’s better to fry in smaller batches.
6. Drain and Serve:
- Using tongs, remove the beignets from the oil and place them onto a tray lined with kitchen paper to drain any excess oil.
- Move the beignets to a wire rack and immediately dust them generously with icing sugar while they are still warm.
7. Serve:
- Serve the beignets warm and enjoy their light, crispy, and sweet texture — perfect with a cup of coffee or hot chocolate!
