Light Baked Beignets
In the heart of a bustling kitchen, where laughter mingled with the aroma of fresh dough, the recipe for Light Baked Beignets was born. It was a simple day, much like any other, when inspiration struck. Three times, I recall, I gazed upon the ingredients, pondering how to craft a treat both wholesome and delightful.
A Dash of Innovation
With a sprinkle of creativity and a dash of innovation, I set to work. Mixing and kneading, I infused the dough with warmth and care. Each ingredient, from the yeast to the flour, danced together in perfect harmony, promising a taste of joy with every bite.
Love Baked In
But what truly made these beignets special was the love baked into every golden morsel. With each rise of the dough and every gentle dusting of powdered sugar, I poured my heart into the recipe, creating not just a treat, but a memory to be cherished. And so, with Light Baked Beignets, love found its way to the breakfast table, warming hearts and bringing smiles to all who tasted its magic.
Sharing Joy
As the scent of freshly baked beignets filled the air, it was not just a treat for the taste buds, but a celebration of togetherness. Friends gathered around the table, sharing laughter and stories, as they indulged in the simple pleasure of homemade goodness. With each bite, a bond grew stronger, weaving memories that would last a lifetime.
Table of Contents
Chef’s Notes- Light Baked Beignets
- Ensure your water is between 100°F to 110°F when proofing the yeast. Too hot, and it will kill the yeast; too cold, and it won’t activate properly. Fresh yeast ensures the best rise.
- Cool the milk mixture to room temperature before adding it to the yeast mixture to prevent killing the yeast. This step is crucial for a proper rise and fluffy texture.
- The dough should be soft and slightly sticky but not overly wet. If it’s too sticky, add a little flour, a tablespoon at a time, until it reaches the right consistency.
- Roll the dough evenly to 1/4 inch thickness to ensure uniform baking. Use a sharp knife or a cookie cutter for clean cuts to avoid tearing the dough.
- Keep an eye on the beignets while they bake. They should be golden brown, which typically takes 7-10 minutes depending on your oven. Over-baking can lead to a dry texture.
Light Baked Beignets
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minutesGet ready to indulge in a guilt-free version of a classic Mardi Gras treat! These Light Baked Beignets are perfect for breakfast or dessert, and they pair wonderfully with a hot cup of coffee. With a soft, fluffy texture and a dusting of powdered sugar, these beignets are sure to become a family favorite. Easy to make and even easier to enjoy!
Ingredients
1 1/4 teaspoons active dry yeast
4 tablespoons warm water (100° to 110°F)
1 tablespoon granulated sugar (for proofing the yeast)
3/4 cup whole milk
1/4 cup white sugar
4 tablespoons unsalted butter softened
1 teaspoon table salt
large egg (lightly beaten)
3 cups all-purpose flour
1/4 cup confectioners’ sugar (for dusting)
- Milk substitute: Almond milk or soy milk (for dairy-free)
Butter substitute: Margarine or coconut oil for dairy-free
Egg substitute: Flaxseed meal mixed with water for vegan
Directions
- Prepare Milk Mixture – Warm the milk in a small saucepan over medium heat until bubbles form around the edges. Stir in the 1/4 cup of sugar, butter, and salt until the butter melts completely. Remove from heat and let it cool to room temperature.
- Proof the Yeast – In a large mixing bowl, combine the yeast, warm water, and 1 tablespoon of sugar. Let it sit for about 10 minutes until it becomes foamy.
- Mix Dough – Add the cooled milk mixture, beaten egg, and 2 cups of flour to the yeast mixture. Use a stand mixer to blend for about 2 minutes until smooth.
- Knead Dough – Add the remaining cup of flour and knead using the bread attachment for about 5-6 minutes until the dough is soft and smooth.
- First Rise – Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about an hour or until doubled in size.
- Shape Beignets – Punch down the dough and roll it out on a floured surface to about 1/4 inch thickness. Cut into squares using a cookie cutter or knife.
- Second Rise – Arrange the dough squares on a baking sheet lined with parchment paper. Cover and let them rise for another 30 minutes or until doubled in size.
- Bake Beignets – Preheat your oven to 400°F. Bake the beignets for 7-10 minutes until they are golden brown.
- Finish and Serve – Remove from the oven and generously sift powdered sugar over the warm beignets. Serve immediately with chocolate sauce if desired.
Equipment
- stand mixer
- baking sheet
- mixing bowls
- measuring cups and spoons
- Rolling Pin
Nutrition Facts
- Calories: 100kcal
- Carbohydrates: 17g
- Protein: 3g
- Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 13mg
- Sodium: 104mg
- Potassium: 45mg
- Fiber: 1g
- Sugar: 4g
- Vitamin A: 81IU
- Vitamin C: 0.005mg
- Calcium: 14mg
- Iron: 1mg
FAQ- Light Baked Beignets
Can I make the dough ahead of time?
Yes, you can prepare the dough the night before. Let it rise, then refrigerate it. Bring it to room temperature before rolling and cutting.
Can I freeze the beignets?
Yes, you can freeze baked beignets. Let them cool completely, then store them in an airtight container or freezer bag. Reheat in the oven before serving.
What if I don’t have a stand mixer?
You can mix the dough by hand. It will require more elbow grease but will still yield good results. Knead the dough for about 10 minutes until it’s smooth and elastic.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser. You might want to use a 50/50 mix of whole wheat and all-purpose flour for a lighter texture.
How do I know when the dough has risen enough?
The dough should double in size. If you’re unsure, gently press the dough with two fingers; if the indentation stays, it’s ready.
