Description
This classic French-inspired Royal Bakery Box Beignet recipe brings the irresistible charm of soft, fluffy deep-fried pastries dusted with powdered sugar right to your home kitchen. Perfect as a sweet treat or breakfast delight, these beignets feature a light, airy dough activated with yeast, fried to golden perfection, and finished with a generous dusting of powdered sugar for that authentic New Orleans-style indulgence.
Ingredients
Scale
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
For Frying and Finishing
- Oil for frying (vegetable or canola oil)
- 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 to 10 minutes, until it becomes foamy, indicating the yeast is active.
- Make the Dough: Add the warm milk, egg, salt, and softened unsalted butter to the yeast mixture. Gradually mix in the all-purpose flour until a dough forms. Knead the dough by hand for 5 to 8 minutes or use a mixer with a dough hook for 3 to 5 minutes until it’s smooth and elastic.
- Let It Rise: Lightly oil a large bowl and place the dough inside. Cover with a towel or plastic wrap and leave it to rise in a warm spot for 1 to 2 hours, or until doubled in size.
- Roll and Cut: After the dough has risen, gently punch it down to release the air. Roll the dough out on a floured surface to about ¼ inch thickness. Cut into 2 to 3-inch squares using a sharp knife or dough cutter.
- Heat Oil: In a deep pan or fryer, heat the frying oil to 350°F (175°C). Carefully fry the beignet squares in batches for about 1 minute on each side, or until golden brown and puffed.
- Drain and Dust: Use a slotted spoon to transfer the fried beignets to a plate lined with paper towels to drain excess oil. Once slightly cooled, dust generously with powdered sugar and serve warm.
Notes
- Ensure the water used to activate the yeast is warm but not hot to avoid killing the yeast.
- Kneading the dough thoroughly creates a light, airy texture in the beignets.
- Maintain the oil temperature at 350°F to ensure even cooking and prevent greasy beignets.
- Fry the beignets in small batches to avoid overcrowding, which can lower the oil temperature.
- Serve immediately after dusting with powdered sugar for the best taste and texture.
