Making Beignets Without A Deep Fryer: A Simple Guide

Beignets are a popular treat, especially in New Orleans Creole cuisine, where they are considered a signature dish. They are essentially doughnuts or fritters, made from deep-fried dough and dusted with powdered sugar. While traditionally deep-fried, it is possible to bake beignets instead, making them a less intimidating and more accessible option for those without a deep fryer. This paragraph will explore the process of making beignets without a deep fryer, outlining the key steps, ingredients, and techniques involved in creating these delicious treats.

Prepare the dough

To make beignets without a deep fryer, you'll need to prepare the dough, which is a simple process that can be done by hand or with a stand mixer. Here's a step-by-step guide on how to prepare the dough:

Start by gathering your ingredients, which typically include lukewarm water, sugar, active dry yeast, eggs, milk (evaporated or whole), vanilla extract, bread or all-purpose flour, butter, and a pinch of salt. You can also add a bit of cinnamon for extra flavour.

In a large mixing bowl, combine the water, sugar, and yeast. Give it a quick stir and let the mixture sit for about 5 to 10 minutes until it becomes foamy. This step is crucial for activating the yeast, which will help your dough rise.

Next, add the wet ingredients to the yeast mixture. Whisk in the eggs, milk, vanilla extract, and melted butter. Combine everything until you have a smooth mixture.

Now, it's time to add the dry ingredients. Stir in the flour and salt. You can do this by hand or using a stand mixer with a dough hook attachment. Mix everything on low speed for about 5 minutes until the dough starts to come together and pulls away from the sides of the bowl. The dough should be soft, slightly sticky, and smooth.

At this point, you can decide whether to let the dough rise at room temperature or in the fridge. If you're in a hurry, letting the dough rise in a warm place, covered with a damp towel or plastic wrap, for about 1 to 2 hours will do the trick. The dough should double in size.

However, if you want to make the dough ahead of time, you can place it in the fridge overnight or for up to 3 days. This slower rise will give your beignets an even fluffier texture.

Once the dough has risen, you're ready to roll it out and cut it into the signature beignet squares. Lightly flour your work surface and use a rolling pin to roll the dough into a rectangle that's about 1/4-inch thick. Then, use a pizza cutter or sharp knife to cut the dough into squares 1 1/2-inch squares for smaller beignets or 3-inch squares for larger ones.

And there you have it! Your beignet dough is now ready to be fried or baked. Remember to let the cut dough pieces rest for a final rise before cooking, as this will ensure your beignets turn out light and puffy.

Let the dough rise

After you've prepared your dough, it's time to let it rise. This is an important step, as it will help create a beignet that is light, puffy, and pillowy once fried. The rising time will vary depending on the recipe you are following, but it typically ranges from 30 minutes to 2 hours or even overnight in the fridge.

For example, one recipe instructs to coat a large bowl with oil, place the dough in the bowl, and cover it with plastic wrap. Let the dough rise for at least 2 hours or place it in the refrigerator overnight. Another recipe suggests placing the dough in a greased bowl and covering it with a clean, damp kitchen towel or plastic wrap. The dough should then be set in a warm, dark place for about 1 to 2 hours to rise and double in size.

During the rising process, the dough will double in volume. If you are making the dough ahead of time and storing it in the fridge, it will continue to rise slowly. It's important to let the dough come to room temperature before proceeding with the next steps of the recipe.

Once the dough has risen, you can move on to the next steps of shaping the beignets, frying or baking them, and enjoying your delicious treat!

Cut the dough into squares

Once you've made your beignet dough, it's time to cut it into squares. But before you get to cutting, there are a few important steps to follow. Firstly, let the dough rest for about 15 minutes. During this time, you can lightly flour your work surface in preparation for the next step.

Now, it's time to roll out the dough. Use a rolling pin to roll it out into a rectangle that's about 1/4-inch thick. If your rolling pin starts to stick to the dough, sprinkle a little more flour onto your work surface.

For small beignets, cut the dough into 1 1/2-inch squares. For larger beignets, cut out 2 1/2-inch or 3-inch squares. You can use a pizza wheel, pastry cutter, or sharp knife to cut the dough. Be sure to keep the rest of the dough covered while you work, so it doesn't dry out.

Whatever you do, don't overwork the dough. Just be gentle, as overworking it will lead to tough beignets. Once you've cut your dough into squares, you're one step closer to enjoying delicious, fluffy beignets!

Fry the beignets

Frying the beignets is a crucial step in the cooking process, and there are a few things to keep in mind to ensure they turn out perfectly. Firstly, you'll need to heat the oil to the right temperature. Most recipes recommend heating the oil to around 350°F (177°C). You can use a digital cooking thermometer or a candy thermometer to monitor the temperature.

It's important to note that the oil should be deep enough for the beignets to float. You don't need a large pot or a deep fryer; a standard frying pan or Dutch oven will work. You'll need about 2 to 3 inches of oil.

While the oil is heating up, line a large baking sheet with paper towels. This will be used to place the beignets on after frying so that the excess oil can drain.

Once the oil is ready, you can start frying the beignets. You'll need to fry them in batches, so add 5 to 6 squares of dough to the hot oil at a time. Fry them for about 2 to 3 minutes, turning them once, until they are golden brown on both sides.

When the beignets are done, transfer them to the paper towel-lined baking sheet to drain. It's important to let the excess oil drain off so that your beignets aren't greasy.

Repeat this process until all your beignets are fried.

Finally, sprinkle the beignets with powdered sugar and serve immediately. You can also add a sprinkle of cinnamon or vanilla sugar for some extra flavour!

Dust with powdered sugar

Now for the fun part! Once your beignets are cooked, it's time to dust them with powdered sugar. This is a crucial step in achieving that signature beignet look and taste. Here's a step-by-step guide:

Preparing the Powdered Sugar:

• Sift or whisk the powdered sugar to remove any lumps. This step ensures a light and airy coating on your beignets.
• Place the powdered sugar in a large, deep bowl or container. You can also use a paper bag, which makes it easier to coat the beignets evenly and avoids a mess.

Coating the Beignets:

• Place 4-6 beignets in the bowl or bag with the powdered sugar.
• Gently toss or shake the container to coat the beignets evenly. Be generous with the sugar! You can even double the amount of sugar you think you need.
• If using a bowl, use a spoon or your hands to sprinkle extra sugar on any spots that seem bare.
• For an extra thick coating, repeat the process with another batch of beignets and more powdered sugar.

Serving:

• Beignets are best served fresh and warm. They tend to harden and become stale if left for too long.
• Pair them with a hot cup of coffee or café au lait for the ultimate New Orleans-style experience.
• You can also experiment with different flavours by adding a sprinkle of cinnamon or vanilla sugar to the powdered sugar.

So, there you have it! A step-by-step guide to dusting your beignets with powdered sugar. Remember, don't hold back on the sugar—it's what makes beignets so delicious and indulgent!

Frequently asked questions