Creating no-yeast beignets is surprisingly simple, and they taste divine! Mix your dry ingredients, blend in the wet ones to form a dough, and let it sit to enhance the texture. When ready, fry in hot oil until golden and puffy
Once that dough is perfectly rested, it’s fry time! Dive into a pot of hot, shimmering oil and watch those little doughy pillows puff up and turn into golden wonders.
Why You Will Love This Recipe
Get ready to swoon over these yeast-free beignets, a quick and easy take on a beloved classic! Skip the waiting game and fancy ingredients, because with this recipe, you’ll have irresistible beignets ready in a flash.
Plus, they’re a lifesaver for anyone with yeast sensitivities. If you’ve been longing for that heavenly, doughy treat without the fuss, this recipe is your answer.
Warning: one bite and you’ll be hooked, reaching for seconds (or thirds)! Also, check out my Heart-Shaped Beignets.
Key Ingredients For No-Yeast Beignets
- Dry Ingredients: All-purpose flour, Granulated Sugar, Baking Powder, Baking Soda, Kosher Salt, Ground Nutmeg, and Ground Cinnamon. These dry ingredients are a fantastic combination that ensures the beignets have the perfect texture and a subtly spiced flavor.
- Wet Ingredients: Buttermilk or Whole Milk, lightly beaten Large Egg, and Vanilla Extract blend smoothly to add moisture and richness.
- For Frying and Finishing: Fry in Vegetable Oil or Peanut Oil, and for an extra touch of sweetness, dust with Powdered Sugar or drizzle with Honey.
Frying Tips
- Consistent Heat: Maintain your oil at a steady 360 degrees Fahrenheit to ensure each beignet cooks evenly and achieves a golden brown color.
- Timing: Beignets are ready when they rise to the surface, indicating they’re perfectly cooked.
Serving and Storage Tips
- Serve Fresh: Best enjoyed hot and fresh from the fryer, ideally with a dusting of powdered sugar to enhance their sweetness.
- Storage: If there are leftovers, store them in an airtight container and enjoy within a day to maintain their best flavor and texture.
- Consistent Heat: Maintain your oil at a steady 360 degrees Fahrenheit to ensure each beignet cooks evenly and achieves a golden brown color.
Frequently Asked Questions
What Makes Beignets Puff Up?
When frying beignets, the heat causes moisture in the dough to rapidly expand, leading to the characteristic puffing up. The absence of yeast makes them light and fluffy, while the egg content adds stretchiness.
What Kind of Dough Are Beignets Made Of?
Beignets are made from a light, yeast-free dough. It’s fluffy inside when fried, with a high egg content lending a stretchy texture and French toast flavor. Baking powder, not yeast, helps these treats rise.
Quick and Easy No-Yeast Beignets
Ingredients
- 2 ยพย cups 2 ยพย cupย All-Purpose Flour
- โ cupย Granulated Sugar
- 2 tsp Baking Powder
- ยผ tsp Baking Soda
- ยฝ tsp Kosher Salt
- ยผ tsp Ground Nutmeg (optional)
- ยผ tsp Ground Cinnamon
- 1 cup Buttermilkย
- 1 Egg (beaten)
- 1 tsp ย Vanilla Extract
- Vegetable Oil, for frying
- Powdered Sugar
Instructions
- Heat oil in a large pot or Dutch oven to 325หF (measure with a deep-fry thermometer).
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon. In another bowl, mix buttermilk, egg, and vanilla.
- Gradually add the wet ingredients to the dry, mixing until smooth.
- On a floured surface, knead the dough for 30 seconds until elastic. Roll out to ยฝ inch thick and cut into 12-15 rectangles.
- Fry the beignets in batches for about 3 minutes per side until golden brown. Drain on paper towels.
- Serve warm, topped with powdered sugar if desired.
Leave a Reply