Description
This Royal Bakery Box Beignet recipe offers a delightful French-inspired sweet treat featuring light, airy fried dough dusted generously with powdered sugar. Perfect for breakfast or dessert, these beignets combine a soft and fluffy interior with a crisp, golden exterior, made from a yeast-leavened dough and fried to perfection.
Ingredients
Yeast Mixture
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¾ cup warm water (about 110°F or 45°C)
- ¼ cup granulated sugar
Dough
- ½ teaspoon salt
- 1 egg
- ½ cup whole milk (warm)
- 3 ½ cups all-purpose flour
- 2 tablespoons unsalted butter, softened
Frying & Finishing
- Oil for frying (vegetable or canola)
- Powdered sugar for dusting
Instructions
- Activate the Yeast: In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let the mixture sit for 5–10 minutes until it becomes foamy, indicating that the yeast is active.
- Make the Dough: Add the warm milk, egg, salt, and softened butter to the yeast mixture. Gradually add the all-purpose flour while mixing until the dough begins to come together. Knead the dough by hand for about 5–8 minutes or use a mixer with a dough hook for 3–5 minutes, until the dough is smooth and elastic.
- Let It Rise: Lightly oil a large bowl and place the dough inside, covering it with a towel or plastic wrap. Leave it to rise in a warm spot for 1–2 hours, or until the dough has doubled in size.
- Roll and Cut: Punch down the risen dough to release the air. On a floured surface, roll the dough out to about ¼ inch thickness. Using a sharp knife or dough cutter, cut the dough into 2–3 inch squares.
- Heat Oil: Pour oil into a deep pan and heat it to 350°F (175°C). Carefully fry a few beignets at a time, cooking them until golden brown on each side, about 1 minute per side.
- Drain and Dust: Use a slotted spoon to transfer the fried beignets onto a paper towel-lined plate to drain excess oil. Once slightly cooled, dust generously with powdered sugar and serve warm.
Notes
- Ensure the water and milk are warm but not hot to avoid killing the yeast.
- Be careful not to overcrowd the pan while frying to maintain oil temperature.
- Serve beignets immediately after dusting with powdered sugar for best taste and texture.
- You can substitute vegetable oil with canola oil or peanut oil for frying.
- Beignet dough can be made ahead and refrigerated; let it come to room temperature before rolling and frying.
