Mardi Gras French Beignets (Bugnes Stéphanoises)
These Mardi Gras French Beignets are extra fluffy. Traditionally made with a sweet yeasty dough, all you need is a bit of time for each rise!
Equipment
Ingredients
- 1 1/2 tsp (9 g) sea salt
- 19.40 oz (550 g) all-purpose flour
- 1/4 cup (50 g) sugar
- 2 1/4 tsp (7 g) instant yeast (1 US Packet 7g | 1 EU Packet 8g)
- 5 eggs
- 1 1/2 Tbsp (22 g) Orange Blossom Water
- 10 1/2 tbsp (150 g) butter (Softened | At Room Temperature)
- canola oil (For Frying )
Instructions
DOUGH PREPARATION
- First, place the sea salt in the bowl of your stand mixer. Add the all-purpose flour on top and sugar on the side. Make a well in the center, add the instant yeast and eggs on top with the orange blossom water. Knead with the dough hook for 1 minute on the lowest speed of your stand mixer. Then, increase the speed to the next level and knead for an additional minute, until combined. NOTE: Don't hesitate to scrap the sides and bottom of the bowl when needed.
- Bring back the speed to its lowest and add the softened butter. Knead for 8 minutes. Then, increase the speed to the medium speed and knead for 2 additional minutes. Your dough is ready once it holds together and no longer sticks to the sides of the bowl. NOTE: Don't hesitate to scrap the sides and bottom of the bowl when needed.
RISE #1 (1 1/2 HOURS)
- Cover the bowl with a cling film and let it rise in a turned off preheated oven (100F/37C) for 1 1/2 hours or at room temperature for 2 hours. It will double in size.
METHOD 1 - RISE #2 (1 1/2 HOURS)
- Once the dough has doubled, punch the dough down, and roll it into a ball. Place it in a clean bowl. Cover with a cling film to contact and refrigerate for 1 1/2 hours
METHOD 2 - RISE #2 (12 HOURS)
- Once the dough has doubled, punch the dough down, and roll it into a ball. Place it in a clean bowl. Cover with a cling film to contact and refrigerate for 12 hours
- This is my favorite method, because keeping the dough overnight in the fridge will give you a much softer dough and stronger flavors. NOTE: The dough can be refrigerated up to 24 hours, due to the eggs.
ASSEMBLY
- Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet. You will need 2 trays. Set aside.
- Scrape the dough out onto the Roul'Pat®, And roll it into a large rectangle which is exactly the same size as your Graduated Roul'Pat: 19.5" x 12" | 50cm x 30 cm.
- Using your specialty knife, slice diagonal strips onto the dough (1.5" | 4cm wide).
- Then cut these strips into 2.25" | 6 cm square diamonds. Make a 1" | 2.5 cm long slit in the middle of the diamond in the longest part.
- Then, pass over one of the two points in the notch. Pull on the tip and bring it out gently.
- Do the same for all the diamonds, until you run out of dough ; arranging them as you go on a baking sheet covered with a Bonmat.
RISE #3 (1 1/2 HOURS)
- Let your dough rise in a turned off preheated oven (100F/37C) for 1 1/2 hours or at room temperature for 2 hours.
FRY!
- In a large saucepan, bring the oil (5cm depth) to 338F / 170C.
- Cook the beignets (6 at a time) for 1 minute on one side then turn over and cook for 1 minute on the other side. NOTE: The beignets must be lightly golden but not too much otherwise they will be less fluffy). IMPORTANT: After cooking the beignets a few times, the temperature must be reduced to 320 F / 160C.
- Once your Mardi Gras French Beignets (Bugnes) are ready, remove them with a slotted spoon and place them kitchen paper to remove the oil excess. Dust with powdered sugar and enjoy! Bon Appétit!
- N.B. Like every beignets, they are best when enjoyed the day of: They are crispy on the outside and pillowy inside. Storage is best when placed in a metal box.
Video
Special Notes
Nutrition
Nutrition Facts
Mardi Gras French Beignets (Bugnes Stéphanoises)
Amount Per Serving
Calories 73
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 23mg8%
Sodium 95mg4%
Potassium 24mg1%
Carbohydrates 10g3%
Fiber 0.4g2%
Sugar 1g1%
Protein 2g4%
Vitamin A 97IU2%
Vitamin C 0.002mg0%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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