Baker’s Recipe: Beignets

A good mage knows that half the spell is just having an impressive name, and cooking is no different. Claiming to be the wielder of the Orb of Aggamotto is much more impressive than saying Steve’s Glass Ball-thingy. Beignets are the same way and a much classier way of saying “fried dough” without evoking the imagery of the fair, carnies and stabbings.

Sure, “beignet” just means “friend dough” in French but a little language goes a long way. This recipe is a modified version of the King Arthur Flour Baker’s Companion, which I strongly recommend for anyone wanting to learn more about the art of baking.

The best part about beignets is that it’s a quick batter, unlike many doughnuts, so they can be whipped up in a matter of minutes. This recipe is for sweet beignets, which should be served with either a chocolate syrup, powdered sugar or any other sweet topping.

Makes a dozen and a half

Oil for frying

1 cup of milk
1 egg
1/4 of vegetable oil
2 cups of flour
1 1/2 tablespoons of baking powder
1 teaspoon of salt
4 tablespoons of sugar

Deep fryer or a pot
Mixing bowl


1. Heat oil either in a deep fryer or in a pot to 350 F, you’ll need at least 2 inches to fry.
2. Whisk together the milk, eggs and oil. In a separate bowl sift together the dry ingredients.
3. Whisk the liquid mixture into the dry ingredients. The end result should be a thick batter.
4. Once the oil is at temperature, carefully drop spoonfuls of the batter into the oil. Leave extra space because the beignets will expand.
5. Fry them for about 3 minutes on each side before taking them out and letting them dry on paper towels.
6. Serve warm with a dipping sauce.

Excellent sauces for dipping beignets include chocolate sauces or maple syrup. Wanna make your own chocolate sauce? Melt a third cup of chocolate chips and a few tablespoons of half and half. For different flavors, add raspberry jam, mint extract or orange zest.

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