Description
These Honey Cinnamon Sugar Beignets are a delightful twist on the classic French-inspired treat, featuring a crispy exterior dusted with a sweet cinnamon sugar blend and a subtle honey glaze. Perfect for breakfast, brunch, or a comforting dessert, these airy fried dough pillows offer a melt-in-your-mouth texture paired with warm, sweet flavors.
Ingredients
Dough Ingredients
- 1 cup warm water (110°F)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 large egg, beaten
- 1/2 cup evaporated milk
- 2 tablespoons unsalted butter, softened
- 3 1/2 cups all-purpose flour, plus more for dusting
For Frying
- Vegetable oil, for deep frying (about 4 cups)
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Honey Glaze
- 1/4 cup honey
- 2 tablespoons warm water
- 1 teaspoon vanilla extract
Instructions
- Activate the yeast: In a large mixing bowl, combine the warm water and yeast. Stir gently and let it sit for about 5-10 minutes until foamy, indicating the yeast is active.
- Prepare the dough: Add sugar, salt, beaten egg, evaporated milk, and softened butter to the yeast mixture. Mix well. Gradually add the flour, one cup at a time, mixing until a soft dough forms that pulls away from the sides of the bowl.
- Knead the dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for 1 to 1 1/2 hours, or until doubled in size.
- Prepare the frying oil and coating: While the dough is rising, mix the cinnamon and sugar in a shallow bowl. In a separate small bowl, whisk together honey, warm water, and vanilla extract for the glaze. Heat the vegetable oil in a deep fryer or large heavy skillet to 350°F (175°C).
- Shape the beignets: Once dough has risen, punch it down and roll it out on a floured surface to about 1/4-inch thickness. Cut into 2-inch squares or rectangles.
- Fry the beignets: Carefully drop a few pieces of dough at a time into the hot oil, frying until golden and puffed, about 2-3 minutes per side. Use a slotted spoon to remove them and drain on paper towels.
- Coat and glaze: While still warm, toss the beignets in the cinnamon sugar mixture until evenly coated. Then, lightly drizzle or brush them with the honey glaze to add a glossy, sweet finish.
- Serve: Serve the beignets warm for the best taste and texture, accompanied by coffee or tea.
Notes
- Maintain oil temperature between 350°F to ensure even cooking without greasy beignets.
- Do not overcrowd the frying pan to avoid temperature drops in the oil.
- Use a candy or deep-fry thermometer to monitor oil temperature accurately.
- Beignets are best consumed fresh but can be reheated briefly in a toaster oven for crispiness.
- For a vegan version, substitute egg with a flaxseed egg and use plant-based milk and butter alternatives.
