Description
Enjoy a taste of classic French pastry with this Royal Bakery Box Beignet recipe. These light and fluffy sweet dough squares are fried to golden perfection and dusted generously with powdered sugar, making them an irresistible treat for breakfast or dessert. With a simple yet rich dough that includes yeast and warm milk, these beignets puff beautifully in hot oil, delivering a crisp exterior and tender interior. Perfect for serving warm, and easily customizable with additions like vanilla or lemon zest, or filled with jam or pastry cream for extra indulgence.
Ingredients
Scale
Dough Ingredients
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ¾ cup warm water (about 110°F)
- ¼ cup granulated sugar
- ½ tsp salt
- 2 tbsp unsalted butter (softened)
- 1 large egg
- ½ cup whole milk (warmed)
Frying and Topping
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
Instructions
- Activate yeast: In a small bowl, combine the warm water and yeast. Let sit for 5–10 minutes until foamy to ensure the yeast is active and ready for the dough.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt. This creates a well-distributed base for the dough.
- Combine dough components: Add the softened butter, egg, warm milk, and yeast mixture to the dry ingredients. Mix until a soft dough forms, ensuring all ingredients are well incorporated.
- Knead the dough: Turn the dough out onto a floured surface and knead for 6–8 minutes until smooth and elastic, developing the gluten structure for a light final texture.
- Let the dough rise: Place the dough in a greased bowl, cover it, and let rise in a warm place for 1 to 1 ½ hours, or until doubled in size. This fermentation stage enhances flavor and texture.
- Prepare dough for frying: Once risen, roll the dough out on a lightly floured surface to about ¼ inch thickness. Cut into 2-inch squares for evenly sized beignets.
- Heat oil to frying temperature: Heat about 2 inches of vegetable oil in a deep pot to 350°F, the ideal temperature to quickly fry the dough without absorbing excess oil.
- Fry the beignets: Fry the cut dough squares in batches for 1–2 minutes per side or until golden brown and puffed, flipping once to ensure even cooking.
- Drain and cool: Use a slotted spoon to transfer the fried beignets to a paper towel-lined plate to drain excess oil.
- Add finishing touch: Dust the beignets generously with powdered sugar before serving to add sweetness and classic presentation.
Notes
- For a flavor twist, add a dash of vanilla extract or grated lemon zest to the dough for aromatic notes.
- Beignets are best served warm for optimal texture and taste.
- You can fill the beignets with jam or pastry cream using a piping bag after frying to add a delightful surprise inside.
