Welcome to a recipe that transforms simple ingredients into golden, puffy clouds of delight! Choux pastry doughnuts, also known as beignets in some cultures, are a timeless treat loved for their unique texture—crispy on the outside and wonderfully light and airy on the inside. Unlike traditional yeast doughnuts, these come together in a flash using a magical choux pastry. This recipe will guide you through the simple steps of creating the perfect dough and frying it to golden perfection. Get ready to fill your kitchen with the irresistible aroma of freshly made doughnuts!
Choux pastry doughnuts
Choux Pastry Doughnuts Ingredients
- 80 ml of milk
- 45 g of butter
- 80 g of all-purpose flour
- 2 large or 3 small eggs
- A pinch of salt
- Powdered sugar (for dusting)
- Oil for deep-frying
- Sugar, to taste (optional)
How to Make Choux Pastry Doughnuts
Mix the ingredients in a saucepan and bring to a boil.
Add flour to the boiling milk.
Usually, choux pastry is mixed 'by feel'.
First, let’s make the choux pastry. This is a basic recipe for choux pastry using two or three eggs, suitable for making doughnuts, profiteroles, and éclairs. In a heavy-bottomed saucepan, pour in the milk or water, add the butter or margarine, and a pinch of salt. If you have a sweet tooth, you can add granulated sugar at this stage, but no more than a tablespoon. Stir the ingredients in the saucepan and bring to a boil.
Measure out the required amount of all-purpose flour in advance. Add the flour to the boiling milk mixture all at once, and immediately start stirring. Do not turn off the heat! The flour will form a large ball; continue to mix the ingredients thoroughly for a couple of minutes over low heat. Remove the cooked dough from the heat and let it cool to about 70°C (160°F).
Crack one egg into the saucepan and mix with a spatula or on low speed with a mixer. Once the first egg is fully incorporated into the dough, add the next one. You will need two large eggs or three small ones.
Typically, choux pastry is mixed ‘by feel.’ It should be quite thick but still pliable and not too runny. If it’s too thick, it won’t rise well; if it’s too runny, it will spread out. You’ll find the perfect balance through experimentation.
If the dough falls from the spatula in a 'ribbon' rather than running off, the consistency is just right.
Scoop the dough with a tablespoon and place it on non-stick or greased parchment paper.
Place no more than five doughnuts in the saucepan at a time.
Professional chefs determine the right consistency this way: if the dough falls from the spatula in a ‘ribbon’ or a V-shape rather than running off, the consistency is just right.
Scoop the dough with a tablespoon and place it on non-stick or greased parchment paper. Set aside while the oil for deep-frying heats up.
Pour about 4 centimeters (about 1.5 inches) of refined vegetable or rapeseed oil into a saucepan. Heat the oil for about 7 minutes over medium heat. Then, do a test: drop a small piece of dough into the oil and watch. If bubbles form around it and it turns golden, you can start frying the doughnuts. Place no more than five doughnuts in the saucepan at a time. If you add too many at once, the oil temperature will drop sharply, and the doughnuts will absorb too much oil.
Sprinkle the finished choux pastry doughnuts with powdered sugar and serve hot.
Fry the entire batch of doughnuts this way. Use a slotted spoon to transfer them to paper towels to absorb any excess oil. Sprinkle the finished choux pastry doughnuts with powdered sugar and serve hot with a cup of coffee or hot chocolate.
And there you have it—a batch of beautiful, homemade choux pastry doughnuts ready to be devoured! We hope you enjoyed the simple magic of watching them puff up in the hot oil. These treats are best enjoyed warm, generously dusted with powdered sugar. For an extra touch of indulgence, try serving them with a side of chocolate or caramel dipping sauce, or even a dollop of your favorite jam. Don't be afraid to experiment! Enjoy sharing these delightful bites with your loved ones. Happy cooking!
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