Ingredients and Weight:
- All-purpose flour: 3 cups (360g)
- Granulated sugar: 1/2 cup (100g)
- Active dry yeast: 2 teaspoons (6g)
- Warm milk: 1 cup (240ml)
- Egg: 1 large
- Butter, unsalted, softened: 4 tablespoons (56g)
- Salt: 1/2 teaspoon (2g)
- Vegetable oil, for frying: 1-2 cups (240-480ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, whisk together the flour, sugar, and salt.
- In a separate bowl, whisk the warm milk, egg, and yeast. Let stand for 5 minutes, or until the yeast becomes foamy.
- Add the wet ingredients to the dry ingredients and stir until a dough forms. It should be sticky but not too wet.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and roll it out to a thickness of 1/2-inch.
- Cut out doughnut shapes using a 3-inch round cutter.
- Transfer the doughnuts to a greased baking sheet and let rise for another 30 minutes, or until almost doubled in size.
- Heat the vegetable oil in a large skillet or deep fryer to 375°F (190°C).
- Fry the doughnuts for 1-2 minutes per side, or until golden brown.
- Drain on paper towels and serve warm, topped with your favorite glaze or fillings.
Nutritional Information (per beignet):
- Calories: 250
- Protein: 5g
- Carbohydrates: 45g
- Fat: 10g
Dish Characteristics:
- Crispy on the outside, soft and fluffy on the inside
- Sweet and satisfying
- Perfect for breakfast, brunch, or dessert
User Comments:
- "These beignets are absolutely delicious! I love the crispy exterior and the fluffy interior."
- "I'm not normally a big fan of doughnuts, but these were amazing. The dough was light and airy, and the glaze was perfect."
- "These beignets are the perfect way to start my day. They're easy to make and they taste like they came from a bakery."
Special Precautions and Tips:
- Make sure the oil is hot enough before frying the doughnuts, otherwise they will soak up too much oil and become greasy.
- Don't overcrowd the pan when frying. This will prevent the doughnuts from cooking evenly.
- Beignets are best served warm, so make them just before you're ready to eat them.
