Description
This Royal Bakery Box Beignet recipe offers a delightful French-inspired sweet treat made from a soft, yeast-raised dough fried to golden perfection and generously dusted with powdered sugar. These classic beignets are fluffy, lightly sweet, and perfect for enjoying fresh and warm, capturing the essence of traditional French bakery delights.
Ingredients
Scale
Dough Ingredients
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm water
- 1/4 cup granulated sugar
- 1/2 cup warm milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 3 cups all-purpose flour
For Frying
- Vegetable oil, for frying
For Topping
- 1 cup powdered sugar, for dusting
Instructions
- Activate Yeast: In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until foamy, indicating the yeast is activated.
- Mix Wet Ingredients: In a large bowl, combine the granulated sugar, warm milk, egg, melted butter, and salt. Stir to blend these ingredients well.
- Combine Yeast Mixture: Add the foamy yeast mixture to the large bowl with the sugar and milk mixture and stir to incorporate everything evenly.
- Add Flour and Form Dough: Gradually add the all-purpose flour, mixing continuously until a soft dough forms that is slightly sticky but holds together.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for about 5 to 7 minutes until the dough becomes smooth, elastic, and no longer sticky.
- First Rise: Place the kneaded dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- Shape Beignets: Once risen, roll the dough out on a lightly floured surface to approximately 1/4 inch thickness. Cut the dough into 2-inch squares using a sharp knife or cutter.
- Heat Oil: Heat vegetable oil in a deep pan or fryer to 350°F (175°C), ensuring enough oil depth to allow the dough squares to float and cook evenly.
- Fry Beignets: Fry the dough squares in batches for 1 to 2 minutes per side until they puff up and turn a rich golden brown color, flipping gently to cook both sides evenly.
- Drain and Dust: Remove the fried beignets with a slotted spoon, letting excess oil drain on paper towels. While still warm, generously dust each beignet with powdered sugar.
- Serve: Serve immediately to enjoy the beignets at their lightest and freshest state.
Notes
- Beignets are best enjoyed fresh and warm for optimal texture and flavor.
- Maintain the oil temperature close to 350°F for even frying and to avoid greasiness.
- For a bakery-style twist, fill the beignets with chocolate or fruit jam before frying or after frying with a piping bag.
