Description
These maple bourbon beignets are a cozy, indulgent twist on the classic New Orleans pastry, featuring a luscious maple bourbon glaze perfect for fall mornings or brunches.
Ingredients
Scale
- 2 1/4 tsp active dry yeast
- 1/4 cup warm water (around 110°F/43°C)
- 1/4 cup granulated sugar
- 1/2 cup whole milk, warmed
- 1 large egg, room temperature
- 1/2 tsp salt
- 1/4 cup unsalted butter, melted
- 3 cups all-purpose flour, plus extra for dusting
- Vegetable oil, for frying
- 1/2 cup pure maple syrup
- 2 tbsp bourbon (or vanilla extract for a non-alcoholic version)
- 1 cup powdered sugar
- Pinch of salt
- Powdered sugar for dusting
Instructions
- Activate the yeast: In a small bowl, combine the warm water and active dry yeast. Let it sit for 5–10 minutes until it becomes foamy.
- Mix the wet ingredients: In a large mixing bowl, whisk together the sugar, warm milk, egg, salt, and melted butter. Add the activated yeast mixture and stir until combined.
- Add the dry ingredients: Gradually incorporate the flour, one cup at a time, into the wet mixture. Stir until a soft dough forms. If it’s too sticky, add a tablespoon of flour at a time until manageable.
- Knead the dough: Transfer the dough to a floured surface and knead for about 5–7 minutes until smooth and elastic. Place it in a greased bowl and cover with a damp cloth. Let it rise for 1–2 hours, or until doubled in size.
- Roll out the dough: Once risen, punch down the dough and roll it out on a floured surface to about 1/4-inch thickness.
- Cut the beignets: Use a knife or pizza cutter to cut the dough into 2×2 inch squares. Place the squares on a baking sheet lined with parchment paper and let them rest for 15–20 minutes.
- Heat the oil: In a large pot or deep fryer, heat the vegetable oil to 375°F (190°C). If you don’t have a thermometer, test the oil with a small piece of dough—it should sizzle and float to the top.
- Fry the beignets: Carefully add a few pieces of dough to the hot oil, ensuring not to overcrowd the pot. Fry for about 1–2 minutes per side or until golden brown. Use a slotted spoon to remove and drain them on a wire rack lined with paper towels.
- Make the glaze: In a small bowl, whisk together the maple syrup, bourbon, powdered sugar, and a pinch of salt until smooth.
- Glaze and serve: Dip the warm beignets into the maple bourbon glaze or drizzle it on top. Dust with powdered sugar and serve immediately.
Notes
Keep the oil temperature at 375°F for perfectly fried beignets. Allow the dough to rise fully for light, airy results. Customize the glaze with vanilla extract or pumpkin spice for variations.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 beignet
- Calories: 190
- Fat: 8
- Carbohydrates: 25
- Protein: 3
Keywords: beignets, maple bourbon, fall dessert, fried pastry, brunch recipe