Warm Cinnamon Sugar Beignets
Indulge in these delightful Warm Cinnamon Sugar Beignets, inspired by a classic French treat. Soft and pillowy, these little doughnuts are made without holes and are coated in a generous dusting of cinnamon and sugar. Perfect for brunch or a sweet snack, they are best enjoyed fresh and warm from the fryer. With a hint of cinnamon in the dough and a crunchy exterior, every bite is a cozy experience. Whether you sprinkle them with powdered sugar for an elegant touch or keep it simple with cinnamon sugar, these beignets are sure to be a hit. Gather your loved ones and treat them to this delicious homemade delight that embodies the essence of comfort and indulgence.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
white sugar
1 cup (divided for sugar coating)
ground cinnamon
3 teaspoons (divided, for coating and dough)
warm water
1/2 cup (to activate yeast)
yeast
2 tablespoons (active dry yeast)
unsalted butter
1/4 cup (softened)
large eggs
2 (beaten)
large egg yolk
1 (beaten)
salt
1/2 teaspoon
all-purpose flour
1 2/3 cups
vegetable oil
for deep-frying (enough for frying)
Instructions
1
In a small bowl, combine the warm water, yeast, and 1 teaspoon of white sugar. Stir gently and let it sit in a warm place for about 10 minutes until it becomes frothy.
2
In a large mixing bowl, cream together the softened butter, remaining white sugar, and 2 teaspoons of cinnamon until light and fluffy. Add the eggs and the egg yolk, one at a time, and mix well after each addition to ensure a smooth batter.
3
Stir in the frothy yeast mixture along with the salt and mix until well combined. Gradually add the all-purpose flour, mixing until the dough is smooth and slightly sticky.
4
Cover the mixing bowl with plastic wrap and place it in a warm area, allowing the dough to rise until it doubles in size, approximately 2 hours.
5
Once risen, punch down the dough to expel excess air. Cover again and refrigerate for at least 3 hours or overnight for best results.
6
When ready to fry, heat vegetable oil in a deep fryer or a heavy-bottomed pot until it reaches 325°F (160°C).
7
On a lightly floured surface, turn out the chilled dough and gently press it to a 1-inch thickness. Using a 2-inch cookie cutter dusted with flour, cut out circles of dough for the beignets. Gather any scraps, re-flatten, and cut out additional dough as needed.
8
Fry the beignets in batches of 4, ensuring not to overcrowd the pot. Cook for about 5 minutes, turning occasionally until they are golden brown on all sides.
9
Using a slotted spoon, carefully remove the beignets from the oil and place them on a paper towel-lined plate to drain any excess oil.
10
While they are still warm, roll the fried beignets in the cinnamon sugar mixture until evenly coated. For an alternative twist, feel free to roll some in powdered sugar as well. Serve immediately for the best flavor and texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Warm Cinnamon Sugar Beignets?
They are soft and pillowy French-inspired doughnuts made without holes and coated in a generous dusting of cinnamon and sugar.
How do I activate the yeast for this recipe?
Combine 1/2 cup warm water, 2 tablespoons of yeast, and 1 teaspoon of white sugar in a small bowl and let it sit for about 10 minutes until frothy.
What ingredients are creamed together for the dough?
Softened butter, the remaining white sugar, and 2 teaspoons of cinnamon are creamed together until light and fluffy.
How many eggs are used in the beignet dough?
The recipe calls for 2 large eggs and 1 large egg yolk, added one at a time.
How long does the beignet dough need to rise initially?
The dough should rise in a warm area for approximately 2 hours or until it doubles in size.
What is the next step after the dough has doubled in size?
Once risen, you should punch down the dough to expel excess air.
How long should the dough be refrigerated?
The dough needs to be refrigerated for at least 3 hours, though overnight is best for the best results.
What is the ideal oil temperature for frying beignets?
The vegetable oil should be heated to 325°F (160°C) in a deep fryer or heavy-bottomed pot.
How thick should the beignet dough be when rolled out?
The chilled dough should be gently pressed to a 1-inch thickness on a lightly floured surface.
What size cutter is recommended for the beignets?
A 2-inch cookie cutter dusted with flour is used to cut out circles of dough.
How many beignets can I fry at once?
It is recommended to fry the beignets in batches of 4 to ensure the pot is not overcrowded.
How long do the beignets take to cook?
They should be cooked for about 5 minutes, turning occasionally until golden brown.
How should beignets be drained after frying?
Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil.
When should the cinnamon sugar coating be applied?
Roll the beignets in the cinnamon sugar mixture while they are still warm.
Can I use powdered sugar instead of cinnamon sugar?
Yes, you can roll some of the beignets in powdered sugar as an alternative twist.
What type of yeast is used in this recipe?
The recipe uses 2 tablespoons of active dry yeast.
What type of flour is needed?
The recipe calls for 1 2/3 cups of all-purpose flour.
How much cinnamon is used for the coating and dough combined?
A total of 3 teaspoons of ground cinnamon is used in the recipe.
What type of butter should I use?
You should use 1/4 cup of unsalted butter that has been softened.
What kind of oil is best for deep-frying beignets?
Vegetable oil is recommended for deep-frying this recipe.
How much sugar is used in the entire recipe?
The recipe uses 1 cup of white sugar, divided for the dough and the coating.
What should the texture of the dough be after mixing in the flour?
The dough should be smooth and slightly sticky.
Are these beignets served warm or cold?
They are best enjoyed fresh and warm from the fryer.
What is the total number of ingredients in this recipe?
There are 10 ingredients total in this beignet recipe.
How do you prepare the surface for cutting the dough?
The dough should be turned out onto a lightly floured surface.
Is salt included in the dough?
Yes, 1/2 teaspoon of salt is stirred into the mixture with the yeast.
What should I do with the dough scraps?
Gather any scraps, re-flatten them, and cut out additional dough circles.
What is the best way to ensure a smooth batter?
Mix well after each egg addition to ensure the batter remains smooth.
What does the yeast mixture look like when it is ready?
The yeast mixture is ready when it becomes frothy.
What is the best occasion to serve these beignets?
They are perfect for brunch or as a sweet, comforting snack.