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Easy Beignets

Easy Beignets
Easy-to-make beignets that are deep fried so the outside is golden brown and the inside is light-as-air and fluffy. Served piping hot dusted with a thick layer of powdered sugar. An irresistible French doughnut that is a New Orleans specialty.
Yield 24 beignets
2

Reviews

Ingredients

  • 3 1/2 cups bread flour
  • 1/4 cup buttermilk powder
  • 1/4 cup granulated sugar
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/2 teaspoon table salt
  • 1 cup warm water (120° – 130°F)
  • 2 large eggs
  • Vegetable oil, for frying
  • Powdered sugar, for topping

Instructions

  • In the bowl of a stand mixer, using the paddle attachment, combine 2 1/2 cups flour, buttermilk powder, sugar, yeast, and salt.
  • Add water and eggs to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough, add more or less flour as needed. Knead the dough for 5 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise in warm place until double about 30 minutes.
  • Add oil to a deep fryer or large pot until it is 2 inches deep. Heat oil to 360°F.
  • Punch down dough. On a floured surface, roll the dough into an 18×12-inch rectangle. Use a pizza cutter to cut the dough in six rows, each 3×12-inches. Cut each row into four 3-inch squares.
  • Carefully drop 3 beignets in oil (see note) and fry until puffed and golden brown, about 3 minutes, flipping frequently. Repeat with remaining dough.
  • While beignets are still hot, sprinkle heavily with powdered sugar. Serve immediately.

Notes

When you’re deep frying, it’s especially important that your oil is hot enough before you add the dough. That helps keep the beignets from absorbing the oil and keeps them light and fluffy.
You’ll also want to make sure the oil comes back up to the proper temperature before you add the next batch of beignet dough. Use a candy thermometer for accurate temperature reading.
Recipe by Barbara Bakes.
 

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Review & Comments

Donna | Reply

5 stars
They turned out good. Thank you.

Eileen A Longo | Reply

I’m so glad your recipes print to one page only. I can’t stand multi-page recipes.

Marcia | Reply

What is buttermilk powder? My grocer hasn’t heard of it.

Red Star Yeast | Reply

Hi Marcia,
It’s dried buttermilk. Google it to see if there’s a source you can purchase it from, or find recommended substitutions.
Happy baking!
Carol

Ellie Labajetta | Reply

What about a recipe for Fastknaghts?
Binges seem to be the closest to what I have.

Red Star Yeast | Reply

Hi Ellie,
I’m not sure what a Fastknaghts doughnut is. I did a google search and couldn’t find anything, so am not able to suggest a recipe. I hope you enjoy the Beignets!

Happy baking!
Carol

Bea Long | Reply

5 stars
Looks exactly like the Beignets only cut rectangularly.

Carl | Reply

https://www.saveur.com/article/recipes/fastnachts-shrove-tuesday-donuts/

here is one for you to look at. Cheers

JP | Reply

Fastnachts (Lenten doughnuts) can be made with any kneaded yeast dough you like. Don’t make too sweet a dough, because you will be sugaring them.
Let the dough rise, punch it down, cut off balls, and shape each ball into a flat rectangle. Cover them with a dish towel and let rise almost double. Fry and remove to paper towels to drain. Good luck.

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