homemade beignets

Here's what you need: lukewarm water, active dry yeast, large eggs, whole milk, unsalted butter, granulated sugar, bread flour, kosher salt, canola oil, powdered sugar

Beignets Recipe by Tasty

water

dry yeast

eggs

milk

unsalted butter, melted

sugar,

bread flour,

salt

canola oil, for frying, plus more for greasing

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Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top. Let stand for about 5 minutes, until foamy.

Add the eggs, milk, melted butter, and sugar, and whisk to combine.

In a large bowl, whisk together the flour and salt.

Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough. Turn the dough out onto a clean surface and use your hands to knead until it comes together in a smooth ball, about 2 minutes.

Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.

Punch the dough down with your fist, then turn it out onto a lightly floured surface.

Roll the dough into a large rectangle, about ¼ inch (6 mm) thick. With a sharp knife, cut the dough into 2-inch (5 cm) squares, then transfer the squares to a baking sheet lined with parchment paper.

Heat the canola oil in a large pot over medium-high heat until it reaches 350˚F (180˚C).

Lower the dough squares, 3-4 at a time, into the hot oil. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain.

Dust the beignets with powdered sugar and serve warm.

https://vid.tasty.co/output/132997/landscape_480/1558029638

These soft, pillowy beignets are naturally leavened with sourdough starter and perfect for Mardi Gras! The dough is super easy and time flexible!

Sourdough Beignets

sourdough starter

all purpose flour

granulated sugar

buttermilk (substitute whole milk + 1 teaspoon lemon juice)

unsalted butter (melted)

canola oil (for frying)

sugar (for dusting)

In a stand mixer fitted with a dough hook, combine the sourdough starter, flour, granulated sugar, buttermilk, melted butter, and salt.

Knead on low speed for about 5 minutes until fully combined and smooth. The dough should form a nice ball but still be slightly sticky.

Cover the dough and let rest at room temperature for 4-6 hours or until doubled in size. Place the bowl in the fridge and let the dough continue to ferment overnight (or up to 48 hours).

When you&#39;re ready to make the beignets, heat about 2 inches of canola oil over medium-high heat in a large skillet or dutch oven. It should take 5-10 minutes for the oil to heat to 350°F.

Top 2 homemade beignets recipes from across the web

The most viewed homemade beignets recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Beignets Recipe by Tasty

Sourdough Beignets

Top 2 homemade beignets recipes from across the web

The most viewed homemade beignets recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beignets Recipe by Tasty

Sourdough Beignets

The most viewed homemade beignets recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine