How to make Beignet | Easy & Delicious Recipe | Beignets from Chef (and Princess and the Frog)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while still providing sweetness.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free option.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

In a bowl, combine 1 cup of warm water, 2 teaspoons of active yeast, and 1 tablespoon of sugar. Whisk well and let it sit for 7 to 10 minutes.

In a separate bowl, add 1/3 cup of sugar, 1 egg, 1 egg yolk, and 3 tablespoons of melted butter. Whisk until completely combined.

Add 2/3 cup of whole milk and 2 teaspoons of vanilla essence to the egg mixture and whisk well.

Combine the yeast mixture with the egg mixture and mix well.

In a large bowl, add 540 grams of all-purpose flour and 1 teaspoon of sea salt. Pour in the liquid mixture and mix until a sticky dough forms.

If using a stand mixer, mix for 2 to 3 minutes; if using hands and a spatula, mix for 5 to 6 minutes until combined.

Cover the dough with plastic wrap or a kitchen towel and let it rise at room temperature for 90 minutes until doubled in size.

Transfer the dough to a floured surface, dust it with flour, and roll it out to about 1/2 inch thick.

Cut the dough into 1.5 to 2 inch squares or rectangles using a pizza cutter or knife, ensuring to dust with flour to prevent sticking.

Heat vegetable oil in a pot or deep fryer to 350°C (662°F).

Drop 7 to 8 pieces of dough at a time into the hot oil, ensuring the temperature remains steady.

Fry until golden brown, then flip to cook the other side.

Once cooked, strain the beignets with a perforated ladle and transfer them to a cooling rack or sheet tray lined with parchment paper to drain excess oil.

Dust the hot beignets with icing sugar, creating a snowy mountain effect.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens