Using an air fryer may be an unconventional way to whip up this beloved New Orleans treat, but these beignets are just as delightful as the originals.
Air-Fried Beignets with Milk Chocolate Sauce
Serves: 16
Ingredients
- 1⁄2 cup warm water (105° to 110°)
- 1 1⁄2 teaspoons active dry yeast
- 1⁄4 cup plus 1 teaspoon granulated sugar, divided
- 1 (12-ounce) can evaporated milk, divided
- 1⁄2 cup boiling water
- 2 tablespoons unsalted butter, melted
- 2 teaspoons kosher salt
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 4 1⁄4 cups all-purpose flour
- 1⁄2 cup confectioners’ sugar
- 1 tablespoon coconut oil
- 3 (4.4-ounce) bars milk chocolate, chopped
Instructions
- In a small bowl, stir together 1⁄2 cup warm water, yeast, and 1 teaspoon granulated sugar. Let stand until foamy, about 5 minutes.
- In the bowl of a stand mixer, whisk together 1⁄2 cup evaporated milk, 1⁄2 cup boiling water, melted butter, salt, vanilla, and remaining 1⁄4 cup granulated sugar by hand. Whisk in yeast mixture and egg. Add flour. Using the dough hook attachment, beat at medium speed until dough comes together, starts to get smooth and soft, and forms a ball at base of dough hook, 6 to 7 minutes, stopping to scrape sides of bowl. (Dough should stick to your fingers but release when you pull away. Dough will still stick to bottom and sides of bowl.) Check dough for proper gluten development using the windowpane test. (See Kitchen Tip.)
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft- free place (75°) until doubled in size, about 2 hours.
- If preheating is recommended by your air fryer manual, preheat fryer to 400°.
- Divide dough in half. On a heavily floured surface, roll half of dough into a 9x5-inch rectangle (about 1⁄2 inch thick). (Cover and refrigerate remaining dough.) Trim 1⁄2 inch from edges to make an 8x4-inch rectangle. Cut into 2-inch squares, and keep separated to avoid sticking together.
- Spray air fryer basket with cooking spray. Arrange dough squares in an even layer in air fryer. Spray tops of squares with cooking spray. Set temperature to 400°, and cook until golden brown and puffed, about 7 minutes. Repeat procedure with remaining dough. Sift confectioners’ sugar over hot beignets.
- In a medium microwave-safe bowl, heat coconut oil and remaining 1 cup evaporated milk on high until hot and steaming (about 120°), about 1 minute and 15 seconds. Add half of chocolate, and stir until smooth. Add remaining chocolate, and stir until smooth. Serve with warm beignets.
Notes
Kitchen Tip: To use the windowpane test to check dough for proper gluten development, lightly flour your hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.
