Beignets by @foodblog__fr

45 min
Medium

1 serving

🧫

7 g

Dry Baker's Yeast

🥛

200 ml

Milk

🌾

500 g

Wheat Flour

🍬

3 tbsp

Sugar

🍦

8 g

Vanilla Sugar

🧂

0.5 g

Salt

🥚

2 large

Eggs

🧈

50 g

Butter

🫗

1.5 l

Frying Oil

🍬

Sugar

Preparation Steps

  1. Step 1/18

    Warm the whole milk until lukewarm, about 35–40°C (95–104°F).

    whole milk
    🥣small bowl
    🫗measuring jug

  2. Step 2/18

    Dissolve the active dry baker's yeast in the 200 ml whole milk.

    active dry baker's yeast
    whole milk
    🥣small bowl
    🥄wooden spoon

  3. Step 3/18

    Rest the yeast mixture for 10 minutes, until slightly foamy.

    active dry baker's yeast
    whole milk
    🥣small bowl

  4. Step 4/18

    Combine the all-purpose flour, 45 g granulated sugar, vanilla sugar, and salt in the large mixing bowl.

    all-purpose flour (T45)
    granulated sugar
    vanilla sugar
    salt
    🥣large mixing bowl
    ⚖️kitchen scale
    🥄measuring spoons
    🥄wooden spoon

  5. Step 5/18

    Add the 2 eggs to the dry ingredients and mix until combined.

    eggs
    🥣large mixing bowl
    🥄wooden spoon

  6. Step 6/18

    Pour in the activated yeast mixture and mix into a shaggy dough.

    active dry baker's yeast
    whole milk
    🥣large mixing bowl
    🥄wooden spoon

  7. Step 7/18

    Knead the dough for 5 minutes until homogeneous.

    🥣large mixing bowl

  8. Step 8/18

    Add the softened unsalted butter in small pieces to the dough.

    unsalted butter
    🥣large mixing bowl
    🔪dough scraper

  9. Step 9/18

    Knead for 5 more minutes until the dough is soft and slightly elastic.

    🥣large mixing bowl

  10. Step 10/18

    Cover the dough with the clean kitchen towel.

    🥣large mixing bowl
    🧺clean kitchen towel

  11. Step 11/18

    Let the covered dough rise at room temperature for 60–90 minutes, until doubled in volume.

    🥣large mixing bowl
    🧺clean kitchen towel

  12. Step 12/18

    Turn the risen dough onto a lightly floured surface and divide it into 12 equal portions.

    all-purpose flour (T45)
    🔪dough scraper
    ⚖️kitchen scale

  13. Step 13/18

    Shape each portion into a round doughnut or beignet shape.

    🪵rolling pin

  14. Step 14/18

    Heat the neutral frying oil in a deep pan to 175°C (350°F).

    neutral frying oil
    🥣large mixing bowl

  15. Step 15/18

    Fry the shaped beignets in small batches until golden underneath.

    neutral frying oil
    🥣large mixing bowl
    🥄slotted spoon

  16. Step 16/18

    Turn the beignets and fry until both sides are deeply golden, about 2–3 minutes total per batch.

    neutral frying oil
    🥣large mixing bowl
    🥄slotted spoon

  17. Step 17/18

    Lift the fried beignets out with the slotted spoon and drain them on paper towels.

    🥄slotted spoon
    🧊wire rack
    🧻paper towels

  18. Step 18/18

    Coat the warm beignets generously with the 100 g granulated sugar for coating.

    granulated sugar for coating
    🥣large mixing bowl

Composition

Ingredients

Types

Baking, Sweetener, Seasoning, Eggs

Ingredients

Dry baker's yeast, Milk, Wheat flour, Sugar, Vanilla sugar, Salt, Eggs, Butter, Frying oil

Allergens

Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

285 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 40g, Sugars: 14g, Fat: 11g, Saturated fat: 3.5g, Fiber: 1.3g, Sodium: 95mg

Nutritional Information

Minerals

Calcium: 64mg, Iron: 2.1mg, Sodium: 95mg, Potassium: 78mg

Vitamins

Vitamin A: 85mcg, Vitamin D: 0.5mcg, Vitamin B12: 0.3mcg, Folate: 55mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

20 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

18 steps

Equipments

Utensils

large mixing bowl, small bowl, measuring jug, measuring spoons, kitchen scale, wooden spoon, dough scraper, rolling pin, clean kitchen towel, slotted spoon, wire rack, paper towels

Appliances

stovetop

Type

Type

Type Of Dish

Dessert, Snack, Pastry

Occasions

Breakfast, Brunch, Afternoon tea, Carnival, Celebration

Origin

Source

Platform

instagram

Original Creator

@foodblog__fr

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Soft, Fluffy, Chewy, Crisp exterior, Tender

Flavors

Sweet, Buttery, Vanilla, Yeasty, Rich

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 1 day (Store completely cooled beignets in an airtight container,Keep in a cool, dry place,Best eaten on the day they are fried), fridge : 3 days (Store in an airtight container,Reheat for a few minutes before serving,Texture will become less fluffy), freezer : 2 months (Freeze completely cooled uncoated beignets in an airtight freezer bag,Thaw at room temperature,Reheat and coat with sugar before serving)