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Beignets with Celsius°Cooking™

4 hrs 55 mins - Total Time
- Time of day
6 - Servings

Feathery light fried dough dusted with powdered sugar.

Beignets with Celsius°Cooking™

4 hrs 55 mins - Total Time
- Time of day
6 - Servings

Feathery light fried dough dusted with powdered sugar.

265 min Prep Time 30 min Cook Time 4 hrs 55 mins Total Time

Choose number of servings


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 Step

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 Yeast1 Tsp.
Granulated Sugar1 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 Milk120 ml
Granulated Sugar115 grams
Unsalted Butter2 Tbsps.
Kosher Salt1/2  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 Flour520 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!