soft sugar Beignets
Today a very simple recipe for homemade beignets like Berliner. The doughs are similar, it’s just that the german donuts are normally filled with jam before baking. You can also fill these beignets after baking with custard cream or spread and sprinkle them with powdered sugar.
Since you loved my doughnuts recipe, these beignets will surely please you as well! If you’re looking for a recipe that doesn’t require frying, baked donuts are excellent!
You have something to enjoy on Mardi Gras day and they will remind you of the carnival beignets from your childhood.
This beignet dough is therefore perfect for large German Berliner donuts. All you need to do is form round dough balls, no need to roll out the dough, and fry them in a deep fryer. Then fill them with a delicious pastry cream.
I preferred just rolling them in granulated sugar. They are very easy to make, light, and incredibly soft. Their vanilla flavor is unique. Your kids will be thrilled to come back from Carnival and find delicious, soft beignets waiting for them.
This dough is really a pleasure to work with and results in super light and flavorful beignets. You can also make donuts with different glazes and sprinkle them with multicolored sugar pearls. If you didn’t get a chance to make crêpes for Candlemas, there’s always a good reason to enjoy these treats throughout the year.
You can opt for the classic crêpes rolled with Nutella. If you prefer to vary the pleasures, try the recipe for soft waffles, which melt in the mouth and are perfect for a breakfast or a gourmet snack.
But if you want to surprise your loved ones with something truly special, why not trythousand-hole pancakes also known as baghrir? These Moroccan pancakes are incredibly light and airy, and their particularity lies in the formation of small holes on the surface during cooking.
It’s a real spectacle for children (and adults too!) to see these holes appear as if by magic. They are delicious with honey and butter or jam.
Steps for preparing beignets
| NB: Find detailed detailed ingredient quantities in the recipe card at the end of the article, which you can print out. Below are the instructions, which you can also view in images. |
In the bowl of the stand mixer, add the flour, sugar, vanilla sugar, salt, eggs, cold melted butter, baker’s yeast dissolved in a little milk, and the remaining milk. Be careful not to let the yeast come into direct contact with the salt.
Knead everything at speed 2, which is relatively low, for 3 minutes.
Then continue kneading at medium speed (4) for 5 minutes. The dough becomes smooth and comes away from the sides of the bowl. The dough is supple and malleable.
Cover the bowl with cling film, then with a towel and let it double in volume.
Once the dough has risen, roll it out on a floured work surface. The thickness of the dough should be 7 mm to 1 cm ( 0.4 inches) don’t roll it out too thin.
Cut the beignets to the size you want. I wanted medium-sized doughnuts, so I used a 7 cm ( 2.8 inches ) cutter.
Place them on a baking sheet lined with parchment paper, cover with a towel, and let them rise for 30 to 40 minutes.
Heat a deep fryer, and once the oil is hot, carefully drop in the beignets. Immediately lower the heat. I only fry four at a time to control the browning and ensure they have enough space to float.
Don’t cook them on high heat or they will brown too much and remain raw inside.
Drain the beignets and place them on paper towels.
Coat them in granulated sugar while they are still hot. You can fill them using a syringe. Place granulated sugar in a freezer bag and add a few beignets. Shake, and there you have it, the doughnuts are ready to be enjoyed.
beignets
These sugar beignets are delicious, spongy and easy to make, I hope you’ll like them.
Easy and Fluffy Beignets Recipe
EQUIPEMENTS
INGREDIENTS
- 350 g all-purpose flour (12.3 oz)
- 35 g granulated sugar (1.2 oz)
- 70 g melted cooled butter (2.5 oz)
- 2 medium eggs
- 90 ml lukewarm milk (3.2 oz)
- 1 packet of vanilla sugar
- 1/2 teaspoon salt
- 5 g dry baker's yeast 2 teaspoons (0.18 oz)
PREPARATION
- Before starting, I recommend looking at the step-by-step images above in the content and preparing all the ingredients.
- In the bowl of the stand mixer, add the flour, sugar, vanilla sugar, salt, eggs, cold melted butter, baker's yeast dissolved in a little milk, and the remaining milk. Be careful not to let the yeast come into direct contact with the salt.
- Knead everything at speed 2, which is relatively low, for 3 minutes.
- Then continue kneading at medium speed (4) for 5 minutes. The dough becomes smooth and comes away from the sides of the bowl. The dough is supple and malleable.
- Cover the bowl with cling film, then with a towel and let it double in volume.
- Once the dough has risen, roll it out on a floured work surface. The thickness of the dough should be 7 mm to 1 cm ( 0.4 inches) don't roll it out too thin.
- Cut the beignets to the size you want. I wanted medium-sized doughnuts, so I used a 7 cm ( 2.8 inches ) cutter.
- Place them on a baking sheet lined with parchment paper, cover with a towel, and let them rise for 30 to 40 minutes.
- Heat a deep fryer, and once the oil is hot, carefully drop in the beignets. Immediately lower the heat. I only fry four at a time to control the browning and ensure they have enough space to float.
- Don't cook them on high heat or they will brown too much and remain raw inside.
- Drain the beignets and place them on paper towels.
- Coat them in granulated sugar while they are still hot. You can fill them using a syringe. Place granulated sugar in a freezer bag and add a few beignets. Shake, and there you have it, the doughnuts are ready to be enjoyed.
- These sugar beignets are delicious, spongy and easy to make, I hope you'll like them.
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