Beignets Recipe

 

 

---

Beignets from Scratch Recipe

---

 

 

Recommended Tools:

Stand Mixer

 

Step 1
In your stand mixer bowl, combine yeast and warm milk and let sit for 5 minutes for yeast to activate.

 

Step 2
Add flour, sugar, and salt to the mixer bowl. Attach your kneading hook to your stand mixer. Mix the ingredients at low speed, adding the eggs one at a time. Mix the dough until gluten develops, approximately 7-10 min. Allow the dough to rest for 5 minutes.

 

Step 3
Then mix on medium speed, adding the butter a small piece at a time. let the butter mix in after each addition. When all of the butter has been added and the dough is pulling away from the sides of the bowl stop mixer. Take dough out and allow to rest in refrigerator for at least 30 minutes before using.

 

Note:  (The dough can be kept for up to a week in the refrigerator - it actually improves with age; just punch down when it rises. (Dough can also be frozen; shape beignets before freezing.)

 

Step 4
Roll a portion of dough into a long rectangle, approximately 2 inches wide and ⅛ inch thick. Cut dough every 3 inches. Place Beignets on parchment covered sheet tray and freeze.

 

Step 5
Using a double basket method, deep-fry the frozen beignets at 325 degrees for approximately 3-4 minutes. Drain, toss in powdered sugar and serve immediately.

 

 

Recipe adapted from Chef Donald Link