Description
Haitian Beignets are delightful, sweet fried dough squares that offer a crispy exterior and a soft, airy interior. These traditional Caribbean pastries are dusted with powdered sugar, making them the perfect dessert or indulgent snack, especially when served warm alongside coffee or hot chocolate.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
Wet Ingredients
- 1 tablespoon active dry yeast
- 1/2 cup warm water (105–110°F)
- 1/4 cup evaporated milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
For Frying & Finishing
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Activate the yeast: In a small bowl, dissolve the active dry yeast in warm water (105–110°F) and let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Combine dry ingredients: In a large mixing bowl, mix together the all-purpose flour, granulated sugar, salt, and nutmeg to evenly distribute the spices and salt.
- Mix wet ingredients: In a separate bowl, whisk together the eggs, evaporated milk, and melted unsalted butter until fully combined.
- Form the dough: Add the foamy yeast mixture and the egg mixture to the dry ingredients. Stir until a soft dough begins to form.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for 5–7 minutes until it becomes smooth, elastic, and slightly tacky to the touch.
- Let the dough rise: Place the kneaded dough in a greased bowl, cover with a clean towel or plastic wrap, and allow it to rise in a warm, draft-free area for 1 to 1.5 hours or until it has doubled in size.
- Prepare for frying: Heat vegetable oil in a deep skillet or heavy pot to 350°F (175°C), ensuring there is enough oil to allow the beignets to float freely while frying.
- Shape the beignets: Roll out the risen dough on a floured surface to about 1/4 inch thickness. Cut the dough into 2×2 inch squares using a sharp knife or pizza cutter.
- Fry the beignets: Fry a few pieces at a time in the hot oil for 2–3 minutes on each side or until they are golden brown and puffed up. Be careful not to overcrowd the pan to maintain the oil temperature.
- Drain and dust: Use a slotted spoon to remove the fried beignets and drain them on paper towels to remove excess oil. While still warm, dust generously with powdered sugar before serving.
Notes
- Serve Haitian beignets warm for the best texture and flavor.
- They pair perfectly with coffee or hot chocolate for a delicious treat.
- The dough can be prepared ahead of time and refrigerated overnight before frying, which may enhance flavor.
