Description
Classic French-inspired Royal Bakery Box Beignets offer a delightful, airy fried pastry dusted generously with powdered sugar. Made from a soft yeast dough and fried until golden brown, these beignets are perfect for enjoying fresh and warm as a dessert or sweet treat.
Ingredients
Scale
Beignet Dough
- 1 cup warm water (110°F)
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 2 large eggs, beaten
- 1/2 cup whole milk
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 cups all-purpose flour (plus more for dusting)
For Frying
- Vegetable oil (about 2 inches for frying)
For Dusting
- 1 cup powdered sugar
Instructions
- Activate the yeast: In a large bowl, combine warm water, granulated sugar, and active dry yeast. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
- Prepare the dough: Add beaten eggs, whole milk, melted unsalted butter, vanilla extract, and salt to the yeast mixture. Mix well until combined. Gradually incorporate the all-purpose flour, stirring until a soft dough forms.
- Knead the dough: Transfer the dough onto a lightly floured surface and knead for 5–7 minutes until it becomes smooth and elastic.
- Let the dough rise: Place the kneaded dough into a greased bowl, cover it, and leave it to rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Shape the beignets: Punch down the risen dough and roll it out on a floured surface to about 1/4-inch thickness. Cut the dough into 2-inch squares using a sharp knife or pastry cutter. Arrange the cut dough pieces on a floured baking sheet.
- Second rise: Allow the cut dough pieces to rise for another 30–45 minutes until they appear puffy.
- Heat the oil: In a heavy-bottomed pot, heat about 2 inches of vegetable oil to 350°F (175°C), using a thermometer for accuracy.
- Fry the beignets: Carefully fry the beignets in batches for 1–2 minutes on each side until they turn golden brown and puff up.
- Drain and serve: Remove the fried beignets with a slotted spoon and drain them on paper towels. Immediately dust generously with powdered sugar and serve warm for best enjoyment.
Notes
- For the freshest taste, enjoy the beignets warm immediately after frying.
- You can prepare the dough the night before and let it rise overnight in the fridge for added convenience.
- Try adding a pinch of cinnamon to the powdered sugar for a flavorful twist.
