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Lemon Beignets

Light and Fluffy Lemon Beignets for Sweet Mornings

Indulge in Light and Fluffy Lemon Beignets, a delightful treat perfect for brunch, filled with luscious lemon curd and fresh berries.
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Prep Time 30 minutes
Cook Time 15 minutes
Refrigeration Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 beignets
Course: Desserts
Cuisine: French
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Warm Water Between 110°F and 115°F
  • 2 tablespoons Granulated Sugar Feeds the yeast
  • 2.25 teaspoons Active Dry Yeast Ensure it is fresh
  • 2 large Large Eggs At room temperature
  • 0.5 cup Evaporated Milk Can swap with whole milk
  • 1 teaspoon Pure Vanilla Extract Optional but recommended
  • 3.5 cups Bread Flour Provides structure
  • 0.5 teaspoon Salt Balances sweetness
  • 0.25 cup Unsalted Butter Softened and at room temperature
  • 1 teaspoon Lemon Zest Fresh for optimal flavor
For Cooking
  • 3 inches Peanut Oil For deep frying
  • Powdered to taste Confectioners’ Sugar For dusting
For the Filling
  • 1 cup Lemon Curd Can substitute with whipped cream or fruit preserves
  • 1 cup Fresh Berries Blueberries, raspberries, or blackberries

Equipment

  • stand mixer
  • Deep pan or heavy pot
  • piping bag

Method
 

Step-by-Step Instructions
  1. Activate the Yeast: In a medium bowl, combine warm water with granulated sugar and active dry yeast. Whisk gently and let sit for about 10 minutes until foamy.
  2. Mix the Wet Ingredients: In a stand mixer, whisk eggs until smooth, gradually add evaporated milk and vanilla extract until combined.
  3. Combine the Dry Ingredients: Add bread flour and foamy yeast to wet mixture, mix on low speed, then medium until cohesive dough forms.
  4. Incorporate Remaining Ingredients: Add softened butter and salt, knead in mixer for 5 minutes until smooth. Refrigerate for 2-24 hours.
  5. Prepare to Fry: Heat peanut oil to 360°F. Roll out dough to ¼-inch thick, cut into squares.
  6. Fry the Beignets: Fry squares in hot oil until golden brown, about 1 minute per side. Drain on paper towels.
  7. Fill and Serve: Fill warm beignets with lemon curd, dust with confectioners’ sugar, and top with fresh berries.

Nutrition

Serving: 1beignetCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Check yeast freshness and maintain oil temperature for best results. Store and fill beignets with lemon curd while warm.

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