Choose number of servings
Ingredients
For Blooming
- Active Dry Yeast 1 tsp
- Granulated Sugar 1 tsp
- Warm Water (about 40°C) 60 ml
For the Beignets
- Whole Milk 120 ml
- Granulated Sugar 115 g
- Large Egg (lightly beaten) 1
- Kosher Salt 1/2 tbsp
- Unsalted Butter 2 tbsp
- All Purpose Flour 520 g
- Boiling Water 120 ml
For Frying
- High Heat Oil (grapeseed, vegetable, canola) 1 1/2 l
For Dusting
- Powdered Sugar As needed
Tools that you will need
General Equipment
- 5qt (5L) Pot
- Medium mixing bowl
- Paper Towel (as needed)
- Plastic Wrap (as needed)
- Plates or Trays
- Rolling pin
- Slotted Spoon
- Stand mixer
Cooking Steps Prep Cooking
Mix the Yeast, Water and Sugar
Combine the yeast, warm water (40°C), and sugar in the bowl of the stand mixer and whisk to combine. Allow the yeast to bloom for 5 minutes.
Active Dry Yeast | 1 Tsp. |
Granulated Sugar | 1 Tsp. |
Water(about 40°C) | 60 ml |
Add and Mix the the Milk, Sugar, Egg, Butter and Salt
Combine the listed ingredients with the bloomed yeast in the bowl of the stand mixer. Mix the ingredients for 45 seconds to 1 minute at low speed.
Whole Milk | 120 ml |
Granulated Sugar | 115 grams |
Unsalted Butter | 2 Tbsps. |
Kosher Salt | 1/2 Tsp. |
Egg(lightly beaten) | 1 |
Stream in the Boiling Water
While mixing on low speed, drizzle the boiling water into the stand mixer and continue mixing for another 30 seconds.
Water(boiling) | 120 ml |
Add the Flour and Mix the Dough
In low speed, mix the dough for 3 minutes or until the dough comes together, occasionally scraping down the sides.
All Purpose Flour | 520 grams |
Transfer and Chill the Dough
Transfer the dough to a floured surface and shape into a ball. Place the dough into a medium mixing bowl sprayed with nonstick spray, then cover with plastic wrap and chill in the refrigerator for 4 hours.
Prepare the Probe
Insert the probe into the clip attached to the side of the pot making sure the tip doesn't touch the bottom.
Measure and Add the Oil
High Heat Oil(grapeseed, vegetable, canola) | 1 1/2 liters |
1. Connect the cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Heating up and Frying and set the temperature to 163°C.
2. Roll Out the Dough
While the oil heats up, remove the dough from the refrigerator and transfer it to a lightly floured surface. Roll the dough out until 1/2" (1cm) thick, then cut the dough into 5cm squares.
3. Add and Fry the Beignets
Add as many beignets as will fit in the pot without overcrowding. Fry for 2 minutes or until golden brown.
4. Flip and Finish Fry the Beignets
Flip the beignets on their other side and fry for 2 more minutes or until golden brown.
5. Remove the Beignets
Using the slotted spoon, transfer the beignets to a tray with a cooling rack or a paper towel lined plate. Continue frying the remaining beignets, then turn the burner off.
6. Dust with Powder Sugar and Serve
Using a fine mesh strainer, dust the beignets with powdered sugar.
Finished cooking
Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!