Two Beignets on a white plate, dusted with icing sugar

Beignets

Name: Beignets
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 18
Cuisine: Cajun, Creole
Ingredients: 560g plain flour plus extra for dusting; 50g caster sugar; 10g fast-action dried yeast; 1 lemon zested; 200ml whole milk tepid; 8 egg yolks (freeze whites for other recipes, they can be kept frozen for up to a year); 100g unsalted butter melted; oil for frying, plus extra for proving; icing sugar to serve

Tom Clements

Published: September 2, 2022 at 12:20 PM

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Makes 18

A little effort

Prep: 15 mins

Cook: 20 mins

Plus 1hr 15 mins proving

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These puffy, deep-fried pastry treats (which are not dissimilar to doughnuts) come from Plaquemine Lock's Cajun and Creole-inspired menu, perfect for an after-dinner bite

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Try Tom Clements's beignets recipe, a popular sweet treat in the Cajun and Creole cooking of southern America. Next, try our prawn gumbo, Viet-Cajun fried prawns. Beignets are immensely popular in New Orleans, get them at iconic Café Du Monde, and read our guide to New Orleans here.

Ingredients

Nutrition

560g plain flour

plus extra for dusting
50g caster sugar
10g fast-action dried yeast
1 lemon

zested
200ml whole milk

tepid
8 egg yolks

(freeze whites for other recipes, they can be kept frozen for up to a year)
100g unsalted butter

melted
oil

for frying, plus extra for proving
icing sugar

to serve

Nutrition: Per serving

kcal221
fat9.9g
saturates4.1g
carbs27.3g
sugars3.5g
fibre1.3g
protein5.1g
salt0.1g

Method

step 1

Add the flour, sugar, yeast, lemon zest and a pinch of salt to the bowl of a stand mixer, whisking together. Combine the milk, yolks and butter in a large jug. Fit the mixer with a dough hook and gradually add the liquid to the bowl, mixing on a medium speed for 3-4 mins or until you have a smooth dough. Scrape the dough into a large, oiled bowl, loosely cover and leave in a warm place, waiting for the dough to double in size, about 1hr-1hr 15 mins.
step 2

Lightly flour a worksurface and scrape the dough onto it. Using a rolling pin, roll out the dough to a 20cm x 25cm rectangle, about 1½ cm thick. Cut into 18 ½cm squares, transfer to a lined baking tray and loosely cover with a tea towel. Leave for 1 hr in a warm place or until almost doubled in size.
step 3

Line a baking tray or plate with kitchen paper and leave close to where you will be frying. Heat the oil in a large, wide pan (the oil should be no more than halfway up the pan). Once it reaches 150C or a cube of bread lightly browns, add the squares of dough in batches of 4. Cook for 3-4 mins, turning frequently, until puffed up and golden all over. Transfer to the tray and allow to cool before serving the beignets dusted generously with the icing sugar.

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Authors

Tom Clements

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