Ingredients
- Flour: 500g (all-purpose)
- Sugar: 125g to 150g (depending on your preference)
- Butter: 50g (melted or very soft)
- Eggs: 2 large
- Milk: 100ml (or warm water)
- Baking Powder: 1 sachet (approx. 11g)
- Nutmeg: ½ tsp (grated, for that classic aroma)
- Vanilla Sugar or Extract: 1 tsp
- Salt: A pinch
- Oil: For deep frying
Instructions
- Mix the Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, nutmeg, vanilla, and a pinch of salt. Mix well.
- Add the Wet Ingredients: Make a well in the center and add the eggs and the melted butter. Start mixing by hand or with a spatula.
- Form the Dough: Gradually add the milk (or water) while kneading. You want a dough that is firm and smooth, not sticky. It should feel like a soft cookie dough. Let it rest for about 15–30 minutes (optional, but helps the texture).
- Shape the Beignets:
- Pinch off small pieces of dough (about the size of a walnut).
- Roll them into balls or slightly oval shapes between your palms.
- Frying:
- Heat the oil in a deep pan over medium heat. If the oil is too hot, the outside will burn while the inside stays raw.
- Drop the dough balls into the oil. Fry them in batches so you don’t crowd the pan.
- Turn them occasionally until they are a deep golden brown all over.
- Drain: Remove with a slotted spoon and place on paper towels to absorb any excess oil