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