Homemade French Beignets

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 tablespoons (25g) granulated sugar 2 tablespoons (25g) granulated sugar
• 1 teaspoon (5g) active dry yeast 1 teaspoon (5g) active dry yeast
• 1/2 teaspoon (2.5g) salt 1/2 teaspoon (2.5g) salt
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/4 cup (60ml) warm water 1/4 cup (60ml) warm water
• 2 tablespoons (28g) unsalted butter, melted 2 tablespoons (28g) unsalted butter, melted
• 1 teaspoon (5ml) vanilla extract 1 teaspoon (5ml) vanilla extract
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 5g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   In a small bowl, combine the warm milk, warm water, and sugar. Stir until the sugar is dissolved.
2. 2.
   Sprinkle the yeast over the milk mixture and let it sit for 5 minutes, or until foamy.
3. 3.
   In a large mixing bowl, whisk together the flour and salt.
4. 4.
   Make a well in the center of the flour mixture and pour in the yeast mixture, melted butter, and vanilla extract.
5. 5.
   Stir the ingredients together until a sticky dough forms.
6. 6.
   Transfer the dough to a lightly floured surface and knead for 5 minutes, or until smooth and elastic.
7. 7.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
8. 8.
   Punch down the dough and turn it out onto a floured surface.
9. 9.
   Roll the dough out to a thickness of about 1/4 inch (0.6cm).
10. 10.
    Cut the dough into small squares or circles using a knife or a cookie cutter.
11. 11.
    Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
12. 12.
    Carefully drop a few beignets into the hot oil and fry for 2-3 minutes on each side, or until golden brown.
13. 13.
    Remove the beignets from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
14. 14.
    Repeat the frying process with the remaining dough.
15. 15.
    Dust the warm beignets generously with powdered sugar before serving.

Treat your ingredients with care...

• Yeast — Ensure that the yeast is fresh and active to achieve a good rise in the dough.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or vegetable oil, for frying the beignets.
• Powdered sugar — Sift the powdered sugar before dusting it over the beignets for a smooth and even coating.

Tips & Tricks

• Make sure the oil is at the correct temperature before frying the beignets to ensure they cook evenly and don't become greasy.
• Allow the dough to rise in a warm place free from drafts to promote proper fermentation.
• Serve the beignets immediately after dusting with powdered sugar for the best taste and texture.
• Experiment with different shapes and sizes for a fun twist on the classic beignet.
• For a flavor variation, add a pinch of cinnamon or nutmeg to the dough.

Serving advice

Serve the homemade French beignets warm, either as a standalone treat or with a cup of coffee or hot chocolate. They are perfect for breakfast, brunch, or as a delightful dessert.

Presentation advice

Arrange the beignets on a serving platter and generously dust them with powdered sugar. Serve them in a stack or in a row, showcasing their golden brown color and inviting texture.