Dutch Apple Beignets with Puff Pastry Recipe | Cakies (2024)

FAQs

Why won't my beignets puff up? ›

Do not add too many pieces to the oil or else the oil temperature will drop and your beignets will be fry up flat. They will not puff up. The only other reason the dough does not puff up would be if you rolled the beignet dough too flat. Try rolling the dough a little thicker.

The dough is enriched and sticky but if it seems too wet you can add an additional 1/4 cup of flour. Because the dough is very rich it takes a little time to rise but don't be discouraged it's worth the wait. If you're not using the dough right away you can store it in the fridge for up to 48 hours.

What are the ingredients in your beignet mix? Enriched wheat flour, enriched barley flour, milk, buttermilk, salt, sugar, leavening (baking powder, baking soda, and/or yeast), natural and artificial flavoring. Do you use eggs in your beignet mix? We do not use eggs in our mix.

Why are my beignets raw in the middle? Oil that's too hot will quickly brown the beignets before the centers have a chance to cook. Make sure to check your oil temperature, and reduce the heat if your beignets are browning too quickly.

Puff puff (Beignet) is a West African snack/pastry made of fried dough. It has a doughnut hole like texture but is slightly chewy. It is usually eaten as breakfast, appetizer, or desert depending on how you feel.

If you want to prepare the dough ahead of time, you can do a slow rise in the refrigerator overnight. Then you can roll it out and cut the beignets. Since the dough will be cold, let the cut beignets come to room temp for about 30 minutes before frying.

Authentic French Quarter beignets should be lightly golden, square, a little hollow, and downright fluffy. And with this recipe and careful frying, your homemade beignets can be just as memorable.

A bunch of online recipes say: It's super important to keep your temperature consistent at 370 degrees F. That's why it's highly recommended to use a cooking thermometer with your pot/pan if you're not using an electric skillet, to ensure your oil temperature is maintained throughout your beignet frying.

If it isn't, the beignets absorb too much oil and the powdered sugar melts when served and the beignet is greasy, sticky, and a hot, sweet mess of soggy dough. Cafe du Monde fries their beignets in cottonseed oil, even though most recipes call for vegetable oil.

What is the famous pastry at Cafe Du Monde? ›

Beignets • Cafe Du Monde New Orleans.

The kitchen at Cafe Du Monde. I believe Cafe Du Monde sells around 30,000 beignets a day, give or take.

If after about 10 or 15 minutes you do not see any frothing (or foaming) action, then you know the yeast is not good and cannot be used otherwise the puff puff will not rise. Next combine the sugar and flour in a separate bowl and nix well. The quantity and ratio of flour/sugar should be to your preference.

The liquid was too hot, or not hot enough.

It will usually tell you to use “warm” water. The water temperature should be between 110 - 115 F degrees. If your liquid is too hot (i.e. boiling) it will kill the yeast and prevent the rise. If it's not hot enough, the yeast won't have the heat needed to bloom.

Active Dry Yeast: We're using active dry yeast for this recipe because we can proof it to be certain our dough will rise before adding the rest of the ingredients. Shortening: Highly recommend vegetable shortening, but you may use butter. Beignets made with butter don't have the hollow centers as often, be warned.