Melt-in-Your-Mouth Beignets That Beat Fast Food Any Day Recipe
These melt-in-your-mouth beignets are a delightful homemade treat that rival any fast food pastry. With a soft, airy texture and a sweet dusting of confectioners’ sugar, they are perfect for breakfast, dessert, or a special snack. The dough is prepared with yeast and left to chill overnight, resulting in light, fluffy squares fried to golden perfection.
- Prep Time: 10 minutes (plus 8 hours chilling)
- Cook Time: 15 minutes
- Total Time: 8 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: French Creole
Ingredients
Scale
Dough
- 1 packet active dry yeast
- 1 cup warm water (110° to 115°F)
- 1 cup evaporated milk
- 2 tablespoons canola oil
- 1/4 cup sugar
- 1 large egg
- 4 cups self-rising flour (divided)
For Frying and Finishing
- Oil for frying (neutral oil, such as canola or vegetable oil)
- 1 cup confectioners’ sugar
Instructions
- Activate Yeast: In a large bowl, combine the active dry yeast with warm water, gently stirring to dissolve and allow it to activate.
- Mix Dough Ingredients: Add evaporated milk, canola oil, sugar, egg, and 2 cups of self-rising flour to the yeast mixture. Beat until the batter is smooth and well combined.
- Add Remaining Flour: Gradually add the remaining 2 cups of self-rising flour, stirring until the dough becomes soft and sticky.
- Chill Dough Overnight: Cover the bowl with plastic wrap and refrigerate the dough overnight to develop flavor and texture.
- Prepare for Frying: The next day, punch down the chilled dough to release air. Roll it out on a floured surface into a rectangular shape and cut into square pieces.
- Fry Beignets: Heat about 1 inch of neutral oil to 375°F in an electric skillet or deep fryer. Fry the dough squares in batches for about 2-3 minutes per side or until golden brown.
- Coat with Sugar: Remove beignets from oil and drain on paper towels. While still warm, generously roll them in confectioners’ sugar to coat.
Notes
- Make sure the water for activating yeast is between 110° to 115°F to ensure proper yeast activation.
- Chilling the dough overnight is crucial for achieving the characteristic airy texture.
- Use a neutral oil with a high smoke point for frying, such as canola or vegetable oil.
- Maintain the oil temperature at 375°F to ensure even cooking and crispy beignets.
- Serve beignets warm for the best taste and texture.
Keywords: beignets, fried dough, French dessert, New Orleans beignets, yeast dough, sweet pastry, confectioners' sugar