Description
Experience the classic New Orleans delight with this Royal Bakery Box Beignet recipe. These light, fluffy fried dough squares are dusted generously with powdered sugar and make a perfect dessert or indulgent snack. Perfect for serving fresh and warm alongside coffee or hot chocolate, they bring the authentic café-style treat right into your home kitchen.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 teaspoon salt
- 1/2 cup warm milk (110°F)
- 1/4 cup warm water
- 1 large egg
- 2 tablespoons unsalted butter (softened)
- 1/2 teaspoon vanilla extract
Frying and Finishing
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Activate the Yeast: In a small bowl, combine warm water and active dry yeast. Allow the mixture to sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active and ready for dough preparation.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, and salt to ensure even distribution before combining with wet ingredients.
- Combine Wet Ingredients and Form Dough: Add warm milk, activated yeast mixture, egg, softened butter, and vanilla extract to the dry ingredients. Mix thoroughly until a soft dough forms, then knead by hand or using a dough hook attachment for approximately 5 to 7 minutes until the dough is smooth and elastic.
- Let Dough Rise: Cover the dough with a damp towel and place it in a warm environment to rise. Allow it to ferment for 1 to 2 hours or until it doubles in size, which develops flavor and texture.
- Prepare for Frying: Once risen, punch down the dough to release air bubbles. Roll out the dough on a floured surface to about 1/4-inch thickness and cut into 2-inch squares ready for frying.
- Heat Oil: In a deep pot, heat vegetable oil to 350°F (175°C), testing the temperature with a thermometer to ensure correct frying heat for ideal puffing and browning.
- Fry Beignets: Fry the dough squares in batches, cooking each side for 2 to 3 minutes until they puff up and develop a golden-brown crust. Use a slotted spoon to remove them carefully from the oil and drain on paper towels to remove excess oil.
- Serve: While still warm, dust the beignets generously with powdered sugar. Serve immediately for the best taste and texture, ideally paired with coffee or hot chocolate for an authentic café experience.
Notes
- Best enjoyed fresh and warm to retain their light and airy texture.
- Dough can be made ahead and refrigerated overnight; bring it to room temperature prior to frying to ensure proper puffing.
- Perfect accompaniment to coffee or hot chocolate for a traditional New Orleans café-style treat.
