Beignets

Beignets

These nutmeg-scented beignets dusted in icing sugar are the perfect sweet treat to nibble on for movie night.

Beignets

Need something to dunk? Try our cinnamon-dusted beignets with chocolate dipping sauce.

  • Serves icon Makes 18
  • Time icon Hands-on time 25 min, plus at least 3 hours rising

These nutmeg-scented beignets dusted in icing sugar are the perfect sweet treat to nibble on for movie night.

Need something to dunk? Try our cinnamon-dusted beignets with chocolate dipping sauce.

Nutrition: per serving

Calories
166kcals
Fat
6.3g (1.7g saturated)
Protein
3.6g
Carbohydrates
23.2g (4.9g sugars)
Fibre
1g
Salt
0.2g

Ingredients

  • 175ml warm water
  • ½ tbsp dried active yeast
  • 50g caster sugar
  • ½ tsp salt
  • 1 medium free-range egg
  • 125ml evaporated milk
  • 430g plain flour, plus extra to dust
  • 1 tsp freshly grated nutmeg
  • 30g unsalted butter, melted and cooled
  • Vegetable oil for deep frying and greasing
  • Icing sugar to dust

Useful to have…

  • Digital probe thermometer
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Pour half the warm water into a large, clean bowl, then add the yeast and 1 tsp of the sugar, stirring until the yeast/sugar have dissolved. Leave in a warm place for 10-15 minutes or until the surface froths. Add the salt, egg, evaporated milk, the rest of the sugar and the remaining water, then mix. Add half the flour and the 1 tsp nutmeg, then mix well. Beat in the butter, then the remaining flour. Once the mixture has come together to form a fairly sticky dough, put in a greased bowl, cover and chill for at least 3 hours or up to 24 (see Make Ahead).
  2. Heat the vegetable oil in a large heavy-based saucepan (don’t fill it to much more than half full) or deep-fat fryer, until it reads 180°C on a digital probe thermometer – see tips. (If you don’t have a digital probe thermometer you can test if the oil is hot enough by adding a cube of bread – it should turn crisp and brown in around 30 seconds.
  3. Roll out the dough on a lightly floured surface to about 0.5cm thick. Cut into 6cm squares to make around 18 beignets (see Make Ahead). Fry the beignets in batches for 2-3 minutes, turning regularly, until golden brown (they’ll puff as they fry). Drain on kitchen paper and dust with icing sugar (see tips). Serve warm.

Nutrition

Calories
166kcals
Fat
6.3g (1.7g saturated)
Protein
3.6g
Carbohydrates
23.2g (4.9g sugars)
Fibre
1g
Salt
0.2g

delicious. tips

  1. See delicious. Kitchen for how to deep-fry in a pan. Dust the cooked beignets with more nutmeg, if you like.

  2. The beignets will taste better if the dough is left to rise slowy for the full 24 hours in the fridge.

    If you don’t want to cook all 18 beignets at once, only cut out as many as you want (step 3). Put the uncooked dough on a flour-dusted baking sheet, freeze until solid, then transfer to a freezerproof container or food bag and keep in the freezer for up to 2 months. Defrost overnight on a plate in the fridge, then continue.

Buy ingredients online

Recipe By

Kay Plunkett-Hogge

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Damson recipes

Damson roly-poly doughnut puddings with boozy custard

What happens when you cross a roly-poly pudding with a...

Save recipe icon Save recipe icon Save recipe

Afternoon tea recipes

Jammy doughnuts

If you’ve ever wondered how to make jam doughnuts, this...

Save recipe icon Save recipe icon Save recipe

Sharing recipes to feed a crowd

Churros with Nutella dip

Nutella lovers, you won’t be able to resist these warm...

Save recipe icon Save recipe icon Save recipe

Sweet bread recipes

Cinnamon beignets with spiced chocolate sauce

These cinnamon beignets are more doughnut-like than the traditional version...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.