French bakery beignets filled with jam
Experience the delight of French bakery beignets, perfectly golden and generously filled with sweet, fruity jam.
These light, airy treats bring a taste of France to your table with every bite.
Perfect for breakfast, dessert, or a special treat, they’re a little piece of Paris you’ll love sharing.
Authentic beignets recipe
French cuisine is brimming with delicious fried dough recipes, each with unique regional charm and flavor. I hope to share these recipes soon on my blog.
However, today we’ll be discovering the most iconic recipe: the classic French bakery beignets.
These golden, pillowy fried dough are a beloved staple, cherished for their light, airy texture and versatility.
Making beignets at home is surprisingly easy, requiring just a handful of ingredients—flour, eggs, butter, sugar, yeast, and a little patience for the dough to rise.
Once fried to perfection, they’re dusted generously with powdered sugar, making them an irresistible treat.
Beignets are a canvas for creativity. Fill them with fruity jams, rich chocolate, or creme patissière for a decadent twist.
You can even flavor the dough with a hint of orange blossom water or vanilla for added depth.
Whether you’re recreating a taste of a French bakery or adding your personal touch, beignets are a delightful and simple way to bring a little French flair to your kitchen.
Ingredients for french beignets
- 250 ml warm milk : Warm the milk to a comfortable temperature (not hot) to help activate the yeast.
- 550 g flour : Use all-purpose flour or bread flour for the best texture.
- 20 g cubed baker’s yeast or 7 g instant yeast : Baker’s yeast should be fresh and cubed. If using instant yeast, it can be mixed directly with the dry ingredients.
- 60 g soft butter : Allow the butter to soften at room temperature for easy mixing.
- 50 g caster sugar : Provides sweetness and enhances the dough’s flavor.
- 2 eggs : Use large eggs at room temperature for a richer, smoother dough.
- 1 pinch of salt : Balances the sweetness and enhances the overall flavor.
- Oil for frying : Use a neutral-flavored oil, such as vegetable or sunflower oil, to fry the dough.
- Jam for the filling : Choose a jam of your preference (e.g., strawberry, raspberry, or apricot) to fill the doughnuts.
- Icing sugar for the topping : Dust the finished doughnuts with icing sugar for a classic look and sweetness.
Step-by-step to make french beignets
1- Prepare the Dough:
- In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, and soft butter.
- Begin kneading on low speed to mix the ingredients thoroughly.
2- Incorporate Additional Ingredients:
- Gradually add the caster sugar, salt, eggs, and warm milk to the flour mixture.
- Continue kneading for 10 to 15 minutes. The dough should become smooth, elastic, and start pulling away from the sides of the bowl. If the dough feels too sticky, add a little more flour (1 tablespoon at a time).
3- First Rise:
- Remove the dough from the bowl and shape it into a ball. Place it in a clean, lightly greased bowl.
- Cover the bowl with a clean kitchen towel or plastic wrap to prevent drying.
- Allow the dough to rise for 1 hour in a warm, draft-free spot until it doubles in size.
4- Shape the Doughnuts:
- Punch the dough gently to release air and deflate it.
- Transfer the dough to a clean, lightly floured work surface and Roll it out into a rectangle approximately ½ inch thick.
- Use a 4-inch round cookie cutter to cut out discs from the dough.
5- Flatten and Second Rise:
- Place the cut dough discs onto a tray lined with lightly floured parchment paper.
- Cover the dough discs with a clean cloth to prevent drying out.
- Allow the discs to rise again for 40 minutes. They will puff up slightly during this time.
6- Fry the Doughnuts:
- Heat a large, deep frying pan with neutral-flavored oil (e.g., vegetable or sunflower oil) to approximately 170°C (340°F). Use a thermometer to maintain consistent heat.
- Carefully lower a few doughnuts into the hot oil at a time, making sure not to overcrowd the pan.
- Fry for 1–2 minutes on each side, or until they are golden brown. Use tongs or a slotted spoon to flip them gently.
- Once cooked, transfer the doughnuts to a plate lined with paper towels to drain excess oil.
7- Fill and Finish:
- Once the doughnuts are cool enough to handle, use a piping bag fitted with a narrow tip to fill each one with your favorite jam. Insert the tip into the side or bottom of the doughnut and squeeze gently until the jam fills the center.
- Dust the doughnuts generously with icing sugar for a sweet finishing touch.
If you don’t like jam, you can fill these beignets with apple marmalade or nutella.
tips for the best beignets recipe
– Preparing the Dough:
- Use fresh yeast: If using fresh yeast, ensure it is not expired or dry, as this can affect the rise and texture.
- Room temperature ingredients: Allow butter, eggs, and other ingredients to reach room temperature before mixing for a smoother dough.
- Don’t skip the kneading: Knead the dough thoroughly until it’s smooth and elastic. This ensures the beignets are soft and airy.
- Avoid excess flour: Add just enough flour to make the dough workable but still soft. Too much flour can make the beignets dense.
– Proofing the Dough:
- Choose the right spot: Let the dough rise in a warm, draft-free place. A slightly warmed oven (around 30–35°C / 85–95°F) can work well.
- Cover properly: Use a clean, slightly damp cloth or plastic wrap to prevent the dough from drying out as it rises.
- Be patient: Give the dough enough time to double in size during the first rise for the best texture.
- Rest after shaping: Let the cut beignets rise again for 20–30 minutes to make them puffier when frying.
– Frying Tips:
- Monitor oil temperature: Maintain the oil at 175–180°C (350–360°F). Use a thermometer for accuracy to prevent undercooking or burning.
- Test with scraps: Use leftover dough scraps to test the oil temperature before frying the beignets.
- Don’t overcrowd: Fry a few at a time to maintain consistent oil temperature and ensure even cooking.
- Flip carefully: Use a slotted spoon or tongs to flip the beignets, ensuring both sides turn golden brown.
Finishing Touches:
- Drain properly: Place fried beignets on a wire rack or paper towels to remove excess oil.
- Generous dusting: Dust beignets generously with powdered sugar while they are still warm for a classic finish.
- Serve fresh: Beignets are best enjoyed warm and fresh, straight out of the fryer.
Other desserts to try
- Classic french crepes
- Vanilla creme brulee recipe
- Banana Bread Recipe
- homemade Apple jelly recipe
- Tres leches cake recipe
Perfect french beignets recipe
Experience the delight of French bakery beignets, perfectly golden and generously filled with sweet, fruity jam.These light, airy treats bring a taste of France to your table with every bite.
Ingredients
- 250 ml warm milk
- 550 g flour
- 20 g cubed baker’s yeast or 7 g instant yeast
- 60 g soft butter
- 50 g caster sugar
- 2 eggs
- 1 pinch of salt
- Oil for frying
- Jam for the filling
- Icing sugar for the topping
Instructions
- In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, and soft butter.
- Begin kneading on low speed to mix the ingredients thoroughly.
- Gradually add the caster sugar, salt, eggs, and warm milk to the flour mixture.
- Continue kneading for 10 to 15 minutes. The dough should become smooth, elastic, and start pulling away from the sides of the bowl. If the dough feels too sticky, add a little more flour (1 tablespoon at a time).
- Remove the dough from the bowl and shape it into a ball. Place it in a clean, lightly greased bowl.
- Cover the bowl with a clean kitchen towel or plastic wrap to prevent drying.
- Allow the dough to rise for 1 hour in a warm, draft-free spot until it doubles in size.
- Punch the dough gently to release air and deflate it.
- Transfer the dough to a clean, lightly floured work surface and Roll it out into a rectangle approximately ½ inch thick.
- Use a 4-inch round cookie cutter to cut out discs from the dough.
- Place the cut dough discs onto a tray lined with lightly floured parchment paper.
- Cover the dough discs with a clean cloth to prevent drying out.
- Allow the discs to rise again for 40 minutes. They will puff up slightly during this time.
- Heat a large, deep frying pan with neutral-flavored oil (e.g., vegetable or sunflower oil) to approximately 170°C (340°F). Use a thermometer to maintain consistent heat.
- Carefully lower a few doughnuts into the hot oil at a time, making sure not to overcrowd the pan.
- Fry for 1–2 minutes on each side, or until they are golden brown. Use tongs or a slotted spoon to flip them gently.
- Once cooked, transfer the doughnuts to a plate lined with paper towels to drain excess oil.
- Once the doughnuts are cool enough to handle, use a piping bag fitted with a narrow tip to fill each one with your favorite jam. Insert the tip into the side or bottom of the doughnut and squeeze gently until the jam fills the center.
- Dust the doughnuts generously with icing sugar for a sweet finishing touch.
