Classic French Quarter Style Beignets

📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic recipe for light, airy, and pillowy beignets made with a simple choux pastry. These deep-fried doughnuts are generously dusted with powdered sugar and best served warm.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	15 mins	10 mins	12-18 beignets

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🔪 Key Equipment

• Heavy-bottomed pot
• Wooden spoon
• Stand mixer
• Deep fryer or large heavy pot
• Slotted spoon
• Paper towels

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Ingredients

Measurements	Ingredients	Prep / Notes
1 Stick (1/2 cup)	Butter	Unsalted recommended
1 Cup	Water	None
2 Teaspoons	Sugar	None
1 Cup	Cake Flour	None
2	Eggs	Large
1	Egg Yolk	Large
3-4 cups	Vegetable Oil or Shortening	For frying
As needed	Confectioners Sugar	For dusting

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Instructions

Step 1: Make the Dough

1. In a heavy pot, combine the 1 stick (1/2 cup) butter, 1 cup water, and 2 teaspoons sugar. Bring to a rolling boil over medium-high heat.
2. Remove from heat and add the 1 cup cake flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pot. Let it cool for 5-10 minutes.

Step 2: Incorporate Eggs and Heat Oil

3. Add the 2 eggs and 1 egg yolk one at a time, beating thoroughly after each addition until the dough becomes a smooth, glossy paste.
4. In a deep, heavy pot, heat 3-4 cups vegetable oil or shortening to 375°F (190°C).

Step 3: Fry and Serve

5. Drop rounded tablespoons of dough into the hot oil, being careful not to overcrowd the pot. Fry in batches for 2-3 minutes per side, turning as needed, until puffed and golden brown.
6. Remove the beignets with a slotted spoon and drain on paper towels. While still warm, dust them generously with confectioners’ sugar and serve immediately.

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💡 Make-Ahead & Storage: Beignets are best enjoyed fresh and hot immediately after frying; the dough cannot be successfully made far in advance.

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Original Recipe Scan