The Perfect Beignet at Home (2 Ways)

We went to New Orleans to try traditional beignets, and came back figure out how to make them the best.

We went to New Orleans to try traditional beignets, and came back figure out how to make them the best.


INGREDIENTS:

Dough:

  • 1/2 cup (122g) whole milk

  • 3/4 cup (177g) of water

  • 1/4 cup (60g) granulated sugar

  • 2 teaspoons (6g) instant yeast

  • 3.5 cups (525g) of all-purpose flour, plus more for dusting

  • 1 egg

  • 1 egg yolk

  • 3 tablespoons (42g) unsalted butter, melted

  • 1 teaspoon (6g) fine sea salt

  • 1/2 teaspoon (2g) amylase

  • Vegetable oil for frying

For Sweet Version:

  • Confectioners sugar for dusting

King Crab Beignets:

  • 1/4 cup (56g) crème Fraiche

  • 1/4 cup (52g) Mayo

  • 2 teaspoons (10g) dijon mustard

  • 2 cloves garlic, grated

  • 2 teaspoons (12g) Worcestershire sauce

  • 1 rib celery, finely diced

  • 1/2 bunch chives, thinly sliced, plus more for garnish

  • 1 cluster of king crab legs, meat removed cut into ½ inch chunks

  • Salt & pepper

  • Zest & Juice of 1 Lemon

  • Fresh Grated Parmigiano Reggiano for topping

  • Fresh black pepper for topping


INSTRUCTIONS:

Dough:

  1. In a container, add water and milk; heat to 95F, whisk in yeast and sugar till dissolved.

  2. In a bowl, mix flour, salt, and amylase. To the milk mixture, whisk in whole egg and one egg yolk, and while constantly whisking, slowly stream in melted butter (<100F) until everything is homogenous.

  3. Add your liquid to your stand mixer fitted with the dough hook attachment, turn it on to medium-low, and add your flour in; ¼ cup at a time until all the flour has been added and you have a rough dough. Remove bowl from the stand mixer, and knead by hand for 3 to 5 minutes or until smooth. Next, roll your dough into a ball, place it in a greased bowl, cover with plastic wrap, and rise at room temperature for 2 hours or until doubled.

  4. Punch down your dough to release the air and place it on a lightly floured work surface. Dust it with flour and roll it out until you get an even size rectangle, about a ¼” thick. Cut 2” wide long strips down your dough, then cut across the strips at 2” intervals to get 2x2” squares.

  5. Place each square on a lined parchment paper baking sheet. Cover with plastic wrap and rest for 5 minutes.

  6. Fill a large, heavy-bottom pot halfway with oil (about 3.5 quarts for a 7 quart pot) and set it in a candy/deep fryer thermometer. Heat up to 330 degrees Fahrenheit and add in as many squares as you can without overcrowding; fry your squares, flipping occasionally to color both sides, for about 2 to 3 minutes or until light golden brown. Remove and drain on a plate lined with paper towels.

For Sweet Version:

  1. When your beignets are cooked and still hot dust generously with confectioners sugar

King Crab Beignets:

  1. In a medium mixing bowl, add creme Fraiche, mayo, mustard, garlic, Worcestershire, chives, celery, salt and pepper to taste, zest and juice of 1 lemon, and mix until homogenous.

  2. Then add crab and gently fold together—adjust salt levels if needed.

  3. Cut open one fresh fried beignet like a pocket and stuff it with your crab mix. Repeat with as many beignets as you like.

  4. Place your crab beignets on a plate, top them with fresh grated Parmegiano Reggiano, chives, and fresh cracked black pepper.


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