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Homemade Beignet Dessert with Powdered Sugar Recipe

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4.4 from 10 reviews

  • Author: Sara
  • Total Time: 3 hours 20 minutes
  • Yield: 24 servings

Description

This classic Beignet Dessert recipe delivers light, airy, and golden-fried dough squares dusted generously with powdered sugar. Perfect for serving warm as a delightful treat, these beignets feature a tender, slightly sticky dough enriched with evaporated milk and eggs, then deep fried to crispy perfection. Ideal for breakfast or dessert, they are traditionally best enjoyed fresh with optional cinnamon and nutmeg for subtle spice.

Ingredients

Dough Ingredients

  • 1 cup warm water (between 110 and 115 degrees F)
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons active dry yeast
  • 1 large egg + 1 egg yolk (at room temperature, slightly beaten)
  • 2/3 cup evaporated milk (at room temperature)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon salt
  • 1/2-1 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon ground nutmeg (optional)
  • 670 grams (about 5 cups) bread flour (see notes)
  • 3 tablespoons unsalted butter, softened

For Frying

  • Vegetable oil, canola oil, or cottonseed oil (enough for deep frying, about 3 inches deep)

For Coating

  • 2 cups powdered sugar

Instructions

  1. Proof yeast: In the bowl of a stand mixer, whisk together the warm water, sugar, and active dry yeast. Set aside for about 10 minutes until the mixture becomes foamy and bubbly, indicating the yeast is active. If it doesn’t foam, check the water temperature or yeast freshness.
  2. Add ingredients: To the yeast mixture, add the beaten egg, egg yolk, evaporated milk, vanilla extract, salt, optional cinnamon and nutmeg, and about half of the bread flour. Attach the dough hook to your stand mixer and mix on low to medium-low speed until combined. Gradually add the softened butter and then the remaining flour while continuing to mix at low speed.
  3. Knead dough: Increase the mixer speed to medium and knead the dough for about 2 minutes until it becomes smooth, slightly tacky, and pulls away from the sides of the bowl. The dough should remain slightly sticky but manageable. If it feels too wet, add flour one tablespoon at a time, up to 1/4 cup, to reach the right consistency.
  4. Let dough rise: Transfer the dough to a large bowl lightly greased with oil or butter using a spatula (do not use your hands as the dough is sticky). Cover the bowl with plastic wrap or a clean towel and let it rise in a warm place for 2 to 4 hours or until doubled in size. Alternatively, refrigerate the covered dough before rising for up to 3 days. When ready to proceed, let dough come to room temperature for 1 to 2 hours.
  5. Rise again: Punch down the dough to deflate it gently and cover again. Let it rise for another 30 minutes until it puffs slightly.
  6. Prep fryer: Heat about 3 inches of oil in a large deep fryer or Dutch oven over medium-high heat until it reaches 350°F. Use a candy thermometer attached to the pot to maintain precise oil temperature for even frying. Prepare a wire rack lined with paper towels nearby to drain the beignets after frying.
  7. Cut squares: On a well-floured surface, roll the dough out to a 1/4-inch thick rectangle. Add flour to the rolling pin or surface if the dough sticks. Use a pizza cutter or sharp knife to cut the dough into 2 1/2-inch squares.
  8. Deep fry: Fry the dough squares in batches of 5 to 6 pieces at a time. Fry each side for about 20 seconds, flipping often, until golden brown, approximately 1 minute total. Monitor the oil temperature closely and adjust the heat to maintain between 350°F and 360°F throughout frying.
  9. Coat with powdered sugar: Remove the fried beignets using a spider strainer or slotted spoon and place them on the prepared wire rack briefly to drain excess oil. Quickly dust them heavily with powdered sugar or toss them in a bowl or bag with powdered sugar to coat well. Repeat with remaining beignets.
  10. Serve: Serve beignets immediately while warm for the best texture and flavor. They are delightful on their own or served with chocolate or strawberry dipping sauces. Note that beignets become denser and harder as they cool, so enjoy them fresh!

Notes

  • Bread flour is recommended for the best structure and texture. If unavailable, all-purpose flour can be used but may result in a slightly softer dough.
  • The dough is enriched with eggs and evaporated milk, so it will be stickier than typical bread dough. Handle with lightly floured tools and hands to avoid excess flour incorporation.
  • Proofing the yeast properly with the correct water temperature is key to achieve a good rise.
  • Beignets are best served fresh and warm as they harden and lose their light texture over time.
  • You can make the dough ahead and refrigerate before rising, then let it rise and come to room temperature before frying.
  • Use a neutral oil with a high smoke point like vegetable, canola, or cottonseed oil for frying.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Frying
  • Cuisine: French

Find it online: https://sarabaking.com/homemade-beignet-dessert-with-powdered-sugar-recipe/