Beignets

Method

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1. Mix the flour, yeast, sugar and salt in a large bowl. Add the egg, milk and melted butter and mix to a soft dough. Knead on a lightly floured surface for 6 minutes, until smooth and slightly sticky.

   Mark done Start 6 min timer

2. Put the dough in an oiled bowl, cover, and leave in a warm place for 1 hour, until doubled in size.

   Mark done Start 1 hr timer

3. Roll the dough out on a floured surface to 6 mm thick and cut it into about 24 squares of 6 cm. Cover loosely.

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4. Heat the oil in a deep, heavy pan to 180°C / 350°F.

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5. Fry the squares 4 or 5 at a time for 1 to 2 minutes per side, until puffed and golden brown. Drain on paper towels.

   Mark done Start 1 min timer

6. Dust generously with icing sugar through a sieve and eat immediately, while hot.

   Mark done

Chef’s Tips

• Roll the dough thin, about 6 mm. The beignets puff up to several times that in the oil.
• Keep the oil at 180°C. Cooler oil makes greasy beignets, and hotter oil browns them before they cook through.
• Dust with sugar at the last minute, when they are still hot and the sugar clings.

Pairing Suggestions

• Café au lait
• Hot chocolate
• Fresh berries

Storage & Reheating

Best eaten within minutes. Keep the dough covered in the fridge up to 1 day.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.