- Pour oil into a large, heavy-bottomed pot (like a Dutch oven) to a depth of about 2-3 inches. Heat over medium heat until it reaches 360°F – 370°F (182°C – 188°C). Use a candy or deep-fry thermometer for accuracy—this is crucial!
- Working in batches of 3-4, carefully slide the beignets into the hot oil. Do not overcrowd the pot.
- Fry for 1 ½ – 2 minutes per side, flipping once, until they are golden brown and puffed. They should have a crisp exterior and a fluffy, cooked interior.
- Remove with a slotted spoon or spider strainer and drain on a wire rack set over a baking sheet. This keeps them crispier than draining on paper towels.
- Serve Immediately:
- Place the powdered sugar in a fine-mesh sieve and dust the warm beignets GENEROUSLY. Serve immediately with a hot cup of coffee or café au lait.
Chef’s Tips & Tricks for Success
· Yeast is Key: Ensure your yeast is fresh and your milk is warm, not hot. Hot milk will kill the yeast.
· Dough Texture: Embrace the sticky dough! A drier dough will result in tougher beignets. Use a bench scraper and lightly floured hands to handle it.
· Oil Temperature is Everything:
· Too Cold: The beignets will absorb too much oil and become greasy.
· Too Hot: The outside will burn before the inside is cooked.
· Adjust the heat as you go to maintain the 360°F-370°F range.
· Keep it Classic: The classic topping is simply a mountain of powdered sugar. However, you can also serve them with chocolate sauce, fruit compote, or a cinnamon-sugar mix for dipping.
· Make-Ahead: You can prepare the dough, let it rise once, then punch it down, wrap it tightly in plastic, and refrigerate overnight. The next day, let it sit at room temperature for 30 minutes before rolling and cutting.
Enjoy your journey to fluffy, heavenly beignet bliss
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