How to Make Beignets: A Step-by-Step Guide to Making Delicious Fried Pastries

I. Introduction

If you’ve never tried a beignet, you’re missing out on one of the most delicious fried pastries out there. Originating in France and popularized in New Orleans, beignets are soft, pillowy bites of heaven, dusted in powdered sugar. Making beignets at home is not only a fun activity for friends and family to enjoy, but it also allows for complete control over ingredients and customization of flavors. This article will provide a comprehensive guide on how to make traditional New Orleans-style beignets, offer healthier alternatives, and creative flavor combinations to try out.

II. Step-by-Step Guide

To make the perfect beignet, you’ll need a few ingredients:

• 1 cup lukewarm water
• 1/4 cup granulated sugar
• 1 packet active dry yeast (2 1/4 teaspoons)
• 2 tablespoons butter, melted
• 1/2 cup evaporated milk
• 1/2 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• Vegetable oil, for frying
• Powdered sugar, for dusting

Follow these steps to make the perfect beignets:

1. In a large bowl, combine the water, sugar, and yeast. Allow it to sit for 10 minutes until foamy.
2. Mix in the melted butter, evaporated milk, and vanilla extract. Gradually add in the flour and salt until a soft, sticky dough is formed.
3. Transfer the dough onto a floured surface and knead for about 5 minutes until it becomes smooth. Place it into a greased bowl and cover with a towel. Allow it to rest in a warm place for at least 1 hour until it doubles in size.
4. Preheat vegetable oil in a large, deep pot or deep fryer to 375°F.
5. Roll out the dough onto a floured surface until it is about 1/4 inch thick. Cut the dough into 2-3 inch squares or triangles.
6. Fry the dough in the oil for about 2-3 minutes on both sides, until they are golden brown and puffy. Do not overcrowd the pot as it will lower the temperature of the oil.
7. Remove the beignets with a slotted spoon and place them onto paper towels to remove excess oil. Dust with powdered sugar before serving.

Follow these tips for success while making beignets:

• Make sure your oil is at the right temperature. If it is too low, the beignets will absorb too much oil, and if it is too high, they will burn quickly.
• Use a candy thermometer to monitor the temperature of the oil throughout the frying process.
• Knead the dough well and allow it to rest for at least an hour to ensure a soft, fluffy texture.
• Do not overwork the dough when rolling it out to avoid tough beignets.

Below are pictures depicting each step of making beignets:

III. Beginner’s Guide

For beginners, some of the terminology and steps in the traditional beignet recipe can be intimidating. Here’s a simplified version of the recipe with some tips for beginners:

Ingredients:

• 1 cup lukewarm water
• 1/4 cup granulated sugar
• 1 packet active dry yeast (2 1/4 teaspoons)
• 2 tablespoons butter, melted
• 1/2 cup evaporated milk
• 1/2 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• Powdered sugar, for dusting

Steps:

1. In a large bowl, combine the water, sugar, and yeast. Allow it to sit for 10 minutes until foamy.
2. Mix in the melted butter, evaporated milk, and vanilla extract.
3. Gradually add in the flour and salt until a soft, sticky dough is formed.
4. Transfer the dough onto a floured surface and knead for about 5 minutes.
5. Place it into a greased bowl and cover with a towel. Allow it to rest in a warm place for at least 1 hour until it doubles in size.
6. Preheat vegetable oil in a large, deep pot or deep fryer to 375°F.
7. Roll out the dough onto a floured surface until it is about 1/4 inch thick. Cut the dough into 2-3 inch squares or triangles.
8. Fry the dough in the oil for about 2-3 minutes on both sides, until they are golden brown and puffy.
9. Remove the beignets with a slotted spoon and place them onto paper towels to remove excess oil. Dust with powdered sugar before serving.

Some common mistakes beginners make while making beignets include:

• Not allowing the dough to rest for long enough resulting in tough beignets.
• Overcrowding the pot leading to uneven cooking.
• Not dusting with enough powdered sugar resulting in a bland-tasting beignet.

Some tips for success when making beignets as a beginner are:

• Take your time and read through each step carefully before starting.
• Don’t be afraid to use a thermometer to monitor the oil temperature.
• Start small and only cut a few pieces of dough at a time.

IV. Regional Variation

Beignet recipes vary across different regions, with each variation being unique. Here are some variations you can discover and experiment with:

A. New Orleans-style Beignet Recipe

New Orleans-style beignets are square-shaped and served hot with a dusting of powdered sugar. They have a fluffy texture and are slightly chewy. The recipe is very similar to the traditional recipe shared above, but with the addition of two egg yolks that give the beignets a richer flavor and additional nutritional value.

Ingredients:

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water (105°F to 115°F)
• 1/2 cup granulated sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 cup evaporated milk
• 7 cups all-purpose flour
• 1/4 cup shortening, at room temperature
• Vegetable oil, for frying
• Powdered sugar, for dusting

Steps:

1. In a large bowl, combine the yeast, water, and 1 tablespoon of sugar. Stir gently until the yeast dissolves and let it rest for about 5 minutes.
2. Using an electric mixer, beat the egg yolks, remaining sugar, and vanilla extract together until well combined. Stir in the yeast mixture to the egg yolk mixture.
3. In a separate bowl, mix together 3 cups of flour and salt.
4. With the mixer on low speed, add the flour mixture to the yeast mixture, alternating with evaporated milk, until the two mixtures are combined.
5. Beat in the shortening until smooth.
6. Add enough of the remaining flour, half a cup at a time, so that the dough comes together.
7. Flour a surface and turn out the dough, kneading it until it is smooth and elastic. Place it into a greased bowl and cover with a towel. Allow it to rest in a warm place for at least 1 hour until it doubles in size.
8. Preheat vegetable oil in a large, deep pot or deep fryer to 375°F.
9. Using a rolling pin, roll the dough out to 1/4-inch thickness. Cut the dough into 2-3-inch squares or triangles.
10. Fry the dough in oil for about 1-2 minutes on each side until they are golden brown and puffy.
11. Remove from oil and drain on paper towels. Dust with powdered sugar before serving.

B. French-style Beignet Recipe

French beignets, also known as boules de Berlin, are round-shaped and sometimes filled with jam. They have a lighter texture than the New Orleans-style beignets and require less sugar and no eggs. Here is a French-style beignet recipe:

Ingredients:

• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1/4 ounce active dry yeast (1 package)
• 2/3 cup milk
• 1/3 cup water
• 2 eggs
• 1/2 cup unsalted butter, softened
• Confectioners’ sugar, for dusting

Steps:

1. In a mixing bowl, whisk together the flour, sugar, salt, and yeast.
2. Gradually pour in the milk and water, whisking to combine.
3. Add the eggs and mix well.
4. Add the butter and knead the dough for about 10 minutes until it becomes elastic and smooth.
5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 2 hours.
6. On a floured surface, roll the dough out to 1/2 inch thickness. Cut into circles with a biscuit cutter or glass.
7. In a deep pot, heat oil to 350°F. Fry the doughnuts until golden brown, about 90 seconds per side. Drain on paper towels.
8. Sprinkle with confectioners’ sugar and serve warm.

C. Unique Variations of Beignets from Other Countries

The beauty of beignets is the variety of flavors and shapes they can take. Here are some unique variations from around the world:

• Sufganiyah, a jelly doughnut originating from Israel
• Bunuelos, a fried dough ball from Mexico
• Cinnamon-sugar-coated churros from Spain
• Loukoumades, a Greek sweet pastry coated in honey and cinnamon

These variations can be made in a similar fashion to the traditional recipe, substituting ingredients such as olive oil or yogurt to reflect the unique flavors of their countries of origin.

V. Healthier Alternatives

Beignets are often considered a treat food, but they can be made healthier with just a few substitutions:

A. Alternative Flours

Instead of using all-purpose flour, which is highly processed and has little nutritional value, try substituting with whole grain flour. Buckwheat and oat flour are also great alternatives that add a nutty flavor to the beignets.

B. Vegan Beignet Recipe

Here’s a vegan beignet recipe that uses almond milk instead of evaporated milk:

Ingredients:

• 2 cups all-purpose flour
• 1/2 tablespoon baking powder
• 1/2 tablespoon salt
• 1/2 cup almond milk
• 1/2 cup water
• 1/4 cup agave or maple syrup
• Vegetable oil, for frying
• Powdered sugar, for dusting

Steps:

1. In a mixing bowl, whisk together the flour, baking powder, and salt.
2. Gradually add almond milk, water, and sweetener and stir until a dough is formed.
3. Preheat oil to 375°F.
4. On a floured surface, roll the dough out to 1/4-inch thickness. Cut into 2-3 inch squares or triangles with a cookie cutter.
5. Fry the dough in the oil for about 2-3 minutes on each side until they are golden brown and puffy.
6. Remove the beignets with a slotted spoon and place onto paper towels to remove excess oil. Dust with powdered sugar before serving.

C. Use of Natural Sweeteners

Instead of using granulated sugar, try using a natural sweetener such as honey or maple syrup. These natural sweeteners are healthier alternatives that won’t spike your blood sugar levels like regular sugar would.

D. Suggestions for Making Beignets Healthier

Here are a few suggestions for making beignets healthier while still retaining their classic taste:

• Use unsweetened almond or coconut milk instead of evaporated milk.
• Substitute coconut oil or avocado oil instead of vegetable oil for frying.