Description
Royal Bakery Box Beignets are a classic French dessert featuring light, fluffy fried dough squares dusted generously with powdered sugar. This recipe guides you through creating the perfect golden, puffed beignets with a soft interior, ideal for serving fresh with jam, honey, or chocolate sauce.
Ingredients
Scale
Beignet Dough
- 1 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 large egg
- 2 tablespoons unsalted butter (softened)
- 1/2 teaspoon salt
- 3 cups all-purpose flour (plus more for rolling)
For Frying
- Vegetable oil (enough for 2–3 inches deep frying)
For Serving
- Powdered sugar (for dusting)
Instructions
- Activate the yeast: In a large bowl, combine the warm milk and active dry yeast. Let it sit for 5–10 minutes until the mixture is foamy, indicating the yeast is active.
- Mix dough ingredients: Stir in the granulated sugar, beaten egg, softened butter, and salt into the yeast mixture until well combined.
- Add flour and form dough: Gradually add the all-purpose flour, mixing until a soft dough forms. Avoid adding too much flour; the dough should remain slightly sticky but manageable.
- Knead the dough: Turn the dough onto a floured surface and knead for 5–7 minutes until it is smooth and elastic.
- First rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shape the beignets: After rising, punch down the dough to release air. Roll it out on a floured surface to about 1/4-inch thickness. Cut the dough into 2-inch squares or rectangles.
- Heat oil for frying: In a heavy pot, heat vegetable oil to 350°F (175°C), ensuring the oil is deep enough (2–3 inches) for frying.
- Fry the beignets: Fry the dough pieces in batches, cooking each side for 1–2 minutes until they puff up and turn golden brown. Avoid overcrowding the pot to maintain oil temperature.
- Drain and serve: Remove the fried beignets with a slotted spoon and place them on paper towels to drain excess oil. While still warm, dust them generously with powdered sugar and serve immediately.
Notes
- For added flavor, incorporate a dash of vanilla extract or a pinch of nutmeg into the dough before kneading.
- Beignets are best enjoyed fresh but can be reheated briefly in a preheated oven to regain crispiness.
- Serve alongside jam, honey, or chocolate sauce for an indulgent touch.
- Maintain the oil temperature carefully; too hot will burn the beignets, too cool will make them greasy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
