Air Fryer Beignets

Ingredients

• 250 g All-purpose flour (Sift to avoid lumps)
• 30 g Granulated sugar (Divided: 15 g in the dough, 15 g for dusting)
• 5 g Salt (A pinch)
• 15 g Fresh yeast (Crumble before adding)
• 1 Egg (At room temperature)
• 120 ml Whole milk (Room temperature)
• 30 g Unsalted butter (Soft, cut into small pieces)
• 1 tsp Vegetable oil (To lightly grease the Air Fryer basket)
• 15 g Powdered sugar (For dusting after cooking)

Instructions

1. Prepare the dry ingredients

   In the mixer bowl, place the flour, the sugar (15 g) on one side and the salt on the other.

   Time: PT5M

2. Create the well and add the liquids

   Make a well in the center, crumble the fresh yeast into it, add the beaten egg and the milk at room temperature.

   Time: PT5M

3. Knead the dough and incorporate the butter

   Mix with the mixer until the dough starts to come together, then add the soft butter in several additions while continuing to knead. Knead for a total of 15 minutes until the dough releases from the bowl walls.

   Time: PT15M

4. First rise

   Let the dough rise for 2 hours in the mixer at 28 °C (or place the bowl near a heater).

   Time: PT2H

   Temperature: 28°C

5. Degas, shape and second rise

   After the first rise, degas the dough by pressing with a fist, spread it out, cut 10 pieces and roll them into balls by tucking the ends. Cover with a cloth and let rise for 1 hour at room temperature.

   Time: PT1H

6. Air Fryer cooking

   Lightly brush the Air Fryer basket with 1 tsp oil. Place the dough balls in a single layer and cook for 3 minutes at 180 °C.

   Time: PT3M

   Temperature: 180°C

7. Finishing

   Remove the beignets, let them warm for a few minutes, then dust with powdered sugar or brush with melted butter and roll in powdered sugar.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

25 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-purpose flour: T55 wheat flour
• Instead of Granulated sugar: Cane sugar
• Instead of Fresh yeast: 7 g active dry yeast
• Instead of Egg: Flax egg (2 Tbsp water + 1 Tbsp ground flaxseed)
• Instead of Whole milk: Plant milk (almond, soy)
• Instead of Unsalted butter: Margarine
• Instead of Vegetable oil: Sunflower oil, light olive oil
• Instead of Powdered sugar: Finely sifted honey

Equipment Needed

• Stand mixer with bowl
• Silicone spatula
• Kitchen scale
• Chef's knife
• Clean work surface
• Air Fryer (6 L or larger recommended)
• Kitchen brush (optional)
• Cooling rack (optional)
• Clean kitchen towel (optional)

Critical Steps — Do Not Skip

• Knead the dough until it releases from the mixer bowl walls.
• First rise of 2 hours at 28 °C.
• Form the balls and allow a second rise of 1 hour.
• Precise cooking of 3 minutes at 180 °C in the Air Fryer.

Chef Tips from the Video

• Use whole milk for extra softness.
• Add a teaspoon of vanilla extract to the dough for a subtle aroma.
• Dust the beignets with powdered sugar as soon as they are slightly warm so the sugar adheres perfectly.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Wrap individually and freeze for 1 month. Reheat 3 minutes at 180 °C.

Room temperature: Consume the same day, ideally within 4 hours.

Make-Ahead Tips

• Prepare the dough the day before, let it rise 2 h, degas, shape the balls and freeze raw. Cook directly from frozen (add 1 minute cooking time).
• Powdered sugar can be mixed with a bit of cinnamon for an aromatic variation.