Light Beignets with Orange Blossom Water

Ingredients

• 50 g Unsalted butter (unsalted, cut into small dice)
• 125 ml Whole milk (at room temperature)
• 30 g Granulated sugar (plus 50 g for finishing)
• 1 pinch Salt
• 30 ml Orange blossom water (about 2 tablespoons, adjust to taste)
• 60 g All‑purpose flour (sifted)
• 3 Eggs (at room temperature)
• 1 l Frying oil (peanut or sunflower) (for frying, keep at 170‑180 °C)
• 50 g Powdered sugar (to dust after cooking)

Instructions

1. Prepare the ingredients

   Measure the butter, milk, sugar, salt, flour, orange blossom water and eggs. Place the butter dice in the saucepan.

   Time: PT2M

2. Melt the butter and heat the milk

   Place the saucepan over medium heat and add the milk. Stir until the butter is completely melted and the mixture is hot, without boiling.

   Time: PT3M

3. Add sugar, salt and orange blossom water

   Stir in the granulated sugar, the pinch of salt and the orange blossom water. Mix well.

   Time: PT1M

4. Incorporate the flour

   Pour the sifted flour in one go and whisk vigorously until you obtain a smooth, lump‑free dough.

   Time: PT2M

5. Cook the dough (dry)

   Return the saucepan to medium heat and cook 2‑3 minutes, stirring constantly until the dough forms a ball that pulls away from the sides.

   Time: PT3M

6. Let cool slightly

   Remove the saucepan from the heat and let the dough cool for 2 minutes before adding the eggs.

   Time: PT2M

7. Incorporate the eggs

   Beat the three eggs in a small bowl. Gradually pour the beaten eggs into the dough while mixing quickly to obtain a homogeneous dough but not liquid.

   Time: PT3M

8. Transfer to a piping bag

   Fill the piping bag with the dough using a spatula. Check the consistency: it should be supple but hold its shape.

   Time: PT2M

9. Heat the oil

   Heat the oil in the deep fryer or deep saucepan to 170‑180 °C. Use a thermometer to check the temperature.

   Time: PT5M

   Temperature: 180°C

10. Shape and drop the beignets

    Press the piping bag to form small balls (about 2 cm in diameter) that drop directly into the hot oil. Fry 2‑3 minutes until golden and they rise to the surface.

    Time: PT3M

    Temperature: 180°C

11. Drain and dust

    Remove the beignets with the slotted spoon, place them on paper towels, then dust immediately with powdered sugar.

    Time: PT2M

12. Second batch

    Repeat steps 10‑11 for the remaining dough until exhausted.

    Time: PT3M

    Temperature: 180°C

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine
• Instead of Whole milk: Reduced‑fat milk
• Instead of Granulated sugar: Cane sugar
• Instead of Orange blossom water: Vanilla extract
• Instead of All‑purpose flour: Whole wheat flour
• Instead of Eggs: Organic chicken eggs
• Instead of Frying oil (peanut or sunflower): Canola oil
• Instead of Powdered sugar: Very fine granulated sugar

Equipment Needed

• Medium saucepan
• Whisk
• Wooden or silicone spatula
• Mixing bowl
• Piping bag with plain tip
• Deep fryer or large saucepan
• Cooking thermometer
• Slotted spoon or skimmer
• Paper towels
• Kitchen scissors (optional)
• Serving plate (optional)

Critical Steps — Do Not Skip

• Cooking the dough to dry it properly
• Gradual incorporation of eggs without making the dough liquid
• Reaching and maintaining oil temperature between 170‑180 °C
• Frying until golden without overcooking

Chef Tips from the Video

• Use a 1 cm plain tip for uniform balls.
• Cutting the dough with scissors allows you to control size without touching the oil.
• Fry in small batches so the oil temperature stays stable.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 1‑2 days. Reheat briefly in the oven before serving.

Freezer: Can be frozen for 1 month, but texture will be less crisp after thawing.

Room temperature: Consume the same day, keep away from moisture.

Make-Ahead Tips

• Prepare the dough ahead of time and keep it in the refrigerator for 2 h before frying.
• Allow the oil to reach the proper temperature before starting the first batch.