This post was originally published on March 17, 2021 and updated on August 19, 2021.
Air Fryer Beignets
Chef Gerard Viverito
Mardi Gras may have just come and gone, but there is no reason to deny yourself the taste of New Orleans any time you want it! As much as I try to maintain a low-carb life, these little bits of heaven are always a welcome treat and remind me of being in the French Quarter.
- ¾ cup lukewarm water (90 degrees)
- 2 teaspoons of sugar (for yeast proofing)
- 1 teaspoon of active dry yeast
- 1 teaspoon of salt
- ¼ cup of sugar
- 2 tablespoons of salted butter, brought to room temperature
- 3 ½ cups all-purpose flour
- 1 egg, lightly beaten
- ½ cup evaporated milk
- 1/2 cup of melted butter and Malaysian Palm Oil, equal parts
- 1 ½ cups of confectioners’ sugar
Combine the lukewarm water, 2 teaspoons of sugar and the yeast in a bowl and let proof for 5 minutes. This mixture should froth a little. If it doesn’t, your yeast is not active, and you should try again with a new yeast. Also mind the temperature. If it is too hot, you will kill the yeast.
Mix the flour, a pinch of salt, the room temperature butter and the sugar in a large bowl.
Add the egg, evaporated milk and yeast mixture to the bowl and mix with a wooden spoon until it just comes together in a sticky ball. If your dough isn’t forming, add a little more flour, but in really small quantities to avoid having tough beignets. Move the dough to an oiled bowl in a warm place and cover with a clean kitchen towel. Let rise until doubled, about 2 hours.
The longer you let it rise, the better for flavor development. By allowing the dough to rest in the refrigerator overnight, which is completely optional, you will develop a deeper flavor, but it is imperative that you bring it to room temperature before proceeding to the next steps.
On a lightly floured surface, roll out the dough to ½-inch thickness. Cut the dough into 24 2”x3” rectangular pieces.
Preheat your air fryer to 350ºF.
Brush or mist the beignets on both sides with some of the melted butter and palm oil mixture and air-fry in batches at 350ºF for 6 minutes, turning them over halfway through if desired.
Be mindful to leave some space between the beignets for better and more even browning.
Once the beignets are finished, transfer them to a plate or parchment lined baking sheet and dust with the confectioners’ sugar.
Enjoy with some nice chicory coffee!
We are your resource for information on the health and nutritional benefits of Malaysian palm fruit oil and palm fruit oil bioactives. We provide breaking news and industry research, including the exciting potential for supporting cardiovascular and neurological health.