March 16, 2022

Sugar-Dusted Orange Beignets

Sugar-Dusted Orange Beignets are one of our favorite sweet treats. I start this bread by making an easy dough in my bread machine. Then, I deep fry the dough squares until they puff up. Finally, I dust them with powdered sugar and extra orange zest. We like these beignets for several reasons. First of all, I like making the dough in my bread machine. Secondly, I like that this dish only uses a few ingredients. That means I can make it cheaply. And, lastly, we all love how light and fluffy these beignets are.

The Equipment I Used

A Food Scale- For perfect baking results, use a food scale to weigh your flour and sugar.
A Bread Machine – I love my Zojirushi bread machine.
A Deep Fry Thermometer- You’ll need this to monitor the temperature of your oil.
An Enameled Cast Iron Dutch Oven- This is the best kind of pot for deep frying. But, use whatever you have.
An Instant Read Thermometer- Use this to check the temperature of your milk.

The Ingredients Needed for Sugar-Dusted Orange Beignets

Milk-Be sure to use whole milk.
Butter- I like to bake with Irish butter.
Flour- Use all purpose flour. I like the King Arthur brand.
Yeast- Be sure to use active dry yeast, not quick rising.
Extracts- Use orange and vanilla extracts.
Orange Zest- This adds so much great flavor.
Oil- Use vegetable, peanut, or canola oil to fry your beignets. I prefer vegetable oil and I like the Crisco brand.
Sugars- You’ll need granulated sugar for the dough and powdered sugar to dust the tops with.

How I Made my Beignets

First, I made my dough. It’s important to measure everything carefully.
Next, I rolled it out and cut it into squares.
Finally, I deep fried the beignets. Be sure your oil stays at exactly 350 degrees.

If you like donuts, you need to try these addictively delicious Sugar-Dusted Orange Beignets.

Bread Machine Orange Beignets

Beignets flavored with orange extract and zest, with dough made in the bread machine.

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Prep Time 15

Cook Time 20

Rising time 2 20

Total Time 2 55

Course Bread

Cuisine Creole

Servings beignets

Calories 60 kcal

Equipment

Bread Machine
deep fry thermometer

Ingredients

1 cup whole milk
2 tbsp. unsalted butter, sliced
1 large egg
⅓ cup granulated sugar (66g)
3½ cups all purpose flour (420g)
1½ tsp. active dry yeast
1 tsp. vanilla extract
1 tsp. orange extract
1 tbsp. orange zest, minced
1 tsp. kosher salt
4 cups vegetable oil

For The Topping:

½ cup powdered sugar
1 tbsp. orange zest, chopped

Instructions

Heat the milk in a small saucepan over medium heat, just until bubbles start to appear across the surface. Add the butter to the pot and remove it from the heat. Let it cool to 105 degrees.
Add the following ingredients to your bread machine, in the order suggested by your manufacturer: the cooled milk and butter, flour, yeast, salt, sugar, egg, orange extract, orange zest and vanilla. Process on the dough cycle.
On a floured board, roll the finished dough out into a quarter inch thick rectangle. Cut the dough into 32 two inch squares. Place the squares on 2 parchment lined, flour dusted baking sheets. Cover the pan loosely with plastic wrap and let it rise in a warm place for 30 minutes.
In an enameled cast iron Dutch oven, or other large pot, heat two inches of vegetable oil to 350 degrees. Fry the beignets, about four at a time, on both sides, for about three minutes, or until they're golden brown. Be sure and maintain a constant 350 degree temperature. Drain over a wire rack.
If you prefer, bake the beignets at 400 degrees for 12 minutes.
Dust the filled beignets with the powdered sugar and serve right away.