Lemon Beignets

The moment I took my first bite of a warm, fluffy Lemon Beignets, I knew I had stumbled upon a delightful treasure. Picture this: a sunny Saturday morning, the kitchen filled with the sweet scent of lemon and sugar, and my family gathered around the table, eagerly waiting for the treat to emerge from the fryer. I still remember the laughter and joy that filled the air as we took our first bites, the soft dough melting in our mouths, complemented perfectly by fresh berries. This is more than just a recipe; it’s a cherished memory that I love to recreate. You can’t help but smile as you serve these little puffs of happiness, especially with the vibrant colors of blueberries, raspberries, and blackberries adorning the plate. So, why not bring this special moment to your own table? Let’s dive into making these scrumptious Lemon Beignets together!

Ingredients You’ll Need for Lemon Beignets

When it comes to creating these delightful Lemon Beignets, each ingredient plays a vital role in crafting the perfect flavor and texture. The key players include warm water, granulated sugar, and active dry yeast that help the dough rise beautifully. Flour acts as the foundation, while butter adds richness. Finally, the zesty lemon zest and lemon curd bring brightness to the finished dish, making each bite a burst of flavor.

• 1 and 1/2 cups warm water, between 110 and 115 degrees (F): Provides the perfect environment for the yeast to activate.
• 2/3 cup granulated sugar: Sweetens the beignets and helps with browning.
• 2 teaspoons lemon zest: Adds a fresh, zesty flavor.
• 2 and 1/4 teaspoons active dry yeast: Helps the dough rise and become fluffy.
• 2 large eggs, at room temperature: Provides structure and richness.
• 1 cup evaporated milk: Adds creaminess to the dough.
• 2 and 1/2 teaspoons pure vanilla extract: Enhances the overall flavor.
• 7 cups bread flour: Forms the base for the dough.
• 1 and 1/2 teaspoons salt: Balances the sweetness and enhances flavor.
• 5 tablespoons unsalted butter, at room temperature: Contributes to a rich flavor.
• 4 cups peanut oil, for deep frying: Necessary for frying the beignets to a golden brown.
• 2 cups confectioners’ sugar: For dusting the finished beignets.
• 1 cup lemon curd: For filling the beignets.
• 1 cup fresh blueberries: Adds a burst of freshness.
• 1 cup fresh raspberries: Provides a tangy contrast.
• 1 cup fresh blackberries: Complements the sweetness.

How to Prepare Lemon Beignets

Making Lemon Beignets is a rewarding experience that will have you enjoying the delightful aroma wafting through your kitchen. Follow these steps carefully to achieve the perfect result. Let’s get started!

1. In a medium-size bowl, add the warm water, granulated sugar, and active dry yeast. Whisk them together until combined. Allow the mixture to sit aside for about 10 minutes until it becomes bubbly and foamy. This step is crucial as it activates the yeast, giving your beignets that lovely rise.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Add in the pure vanilla extract and evaporated milk, mixing until well combined. The eggs will give the dough structure while the milk adds creaminess.
3. Gradually mix in 3 and 1/2 cups of bread flour until the mixture is smooth. It’s important to incorporate the flour gradually to avoid lumps and ensure a cohesive dough.
4. Turn the mixer to low speed and slowly pour in the yeast mixture. Be careful here, as the mixture might splash if added too quickly. Mix until everything is smooth and well combined.
5. Add in the unsalted butter and beat until it gets fully incorporated into the mixture.
6. Now, slowly mix in the remaining 3 and 1/2 cups of bread flour along with the salt. Beat the dough until it becomes smooth and cohesive; this should take about 2 minutes. The dough should be slightly sticky but well-formed.
7. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours or up to 24 hours. Chilling the dough helps develop the flavor and texture of the final product.
8. When you’re ready to fry, line a large rimmed baking sheet with three layers of paper towels. This will help absorb excess oil once the beignets are fried.
9. In a large enameled cast-iron pan, heat 4 inches of peanut oil to 360 degrees (F). Use a thermometer to monitor the temperature, as it’s essential for achieving that golden brown color.
10. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough out to about a 1/4-inch thick rectangle. Use a pastry cutter to cut the dough into 2 and 1/2-inch squares.
11. Fry the dough squares in batches, making sure not to overcrowd the pan. Fry until they puff up and turn golden brown, about 1 minute per side. Use a slotted spoon to transfer the beignets to the prepared baking sheet. Repeat with remaining dough.
12. Fill a piping bag fitted with a small tip with the lemon curd. Using the end of a small spoon or your finger, make a small hole in the side of each beignet. Insert the tip into each hole and fill until the center puffs up a bit or the curd begins to spill back out the hole.
13. Dust the beignets liberally with confectioners’ sugar and top with fresh berries. Serve immediately for the best experience!

Tips and Tricks about Lemon Beignets

Even though making Lemon Beignets is quite straightforward, there are always ways to improve your process. Here are some tips to ensure your beignets turn out as perfect as possible.

• Storage: These beignets are best enjoyed fresh. However, if you have leftovers, store them in an airtight container at room temperature for up to two days.
• Freezing: You can freeze the unfilled beignets for up to a month. Just make sure to let them cool completely before placing them in a freezer-safe bag.
• Pairing: Enjoy them with a side of fresh whipped cream or a scoop of vanilla ice cream for a delicious dessert.
• Serving: They are perfect for brunch or as a dessert at celebrations. Serve them warm for the best taste experience.
• Experiment: Try filling the beignets with different fruit curds or jams for a unique twist on the classic recipe.

What to Serve With Lemon Beignets

Pairing the delightful Lemon Beignets with the right accompaniments can elevate your serving experience. Here are some ideas:

• Fresh Fruit Salad: A light and refreshing fruit salad with seasonal fruits complements the sweetness of the beignets.
• Vanilla Ice Cream: Serve with a scoop of creamy vanilla ice cream for a decadent dessert experience.
• Whipped Cream: Lightly sweetened whipped cream adds a lovely creaminess that pairs well with the zesty beignets.
• Coffee or Tea: A warm cup of coffee or tea balances the sweetness and enhances the flavors of the beignets.
• Seasonal Occasions: These beignets are perfect for spring gatherings, brunches, or Easter celebrations.
• Storage Tips: If you have leftovers, store them in an airtight container. While they are best enjoyed fresh, they can be kept for a day or two.

FAQ

Conclusion

These Lemon Beignets are a delightful treat that brings joy with every bite. The combination of light, fluffy dough filled with zesty lemon curd and topped with fresh berries creates a memorable dessert that’s perfect for any occasion. I encourage you to try this recipe and share it with your loved ones. It’s a wonderful way to create lasting memories in the kitchen and at the table.

Lemon Beignets

The ultimate comfort food, Lemon Beignets are light, fluffy, and filled with zesty lemon curd. Topped with fresh berries and dusted with powdered sugar, they make for an irresistible treat. Perfect for brunch or dessert, these beignets are sure to impress your family and friends. Make them tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 36 servings

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 and 1/2 cups warm water between 110 and 115 degrees (F)
• 2/3 cup granulated sugar
• 2 teaspoons lemon zest
• 2 and 1/4 teaspoons active dry yeast
• 2 large eggs at room temperature
• 1 cup evaporated milk
• 2 and 1/2 teaspoons pure vanilla extract
• 7 cups bread flour
• 1 and 1/2 teaspoons salt
• 5 tablespoons unsalted butter at room temperature
• 4 cups peanut oil for deep frying
• 2 cups confectioners’ sugar
• 1 cup lemon curd
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 cup fresh blackberries

Equipment

• Skillet
• Frying Pan
• Whisk
• Mixing Bowl

Method

 

1. In a medium-size bowl, add the warm water, granulated sugar, and active dry yeast and whisk well to combine. Sit aside for about 10 minutes, or until the mixture has bubbled up and become foamy.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the pure vanilla extract and evaporated milk. Beat in 3 and 1/2 cups of the bread flour until smooth. Turn the mixer to low speed and slowly pour in the yeast mixture (careful here - this mixture can splash up if added to quickly!); beat until smooth. Add in the unsalted butter and beat until incorporated.
3. Finally, beat in the remaining 3 and 1/2 cups of bread flour and salt. Beat until dough is smooth and cohesive; about 2 minutes. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours.
4. Line a large rimmed baking sheet with three layers of paper towels, set aside.
5. In a large enameled cast-iron pan, heat 4 inches of peanut oil to 360 degrees (F). Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out into a 1/4-inch thick rectangle. Cut the dough into 2 and 1/2-inch squares.
6. In batches, fry the dough until they puff up and are golden brown in color, about 1 minute. Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough.
7. Fill a piping bag (fitted with a small tip) with the lemon curd. Using the end of a small spoon (or your finger) make a small hole in the side of each beignet. Insert the tip into each hole and fill until the center puffs up a bit (or the curd begins to spill back out the hole).
8. Dust with powdered sugar, top with berries, and serve at once!

Notes

• Storage: These beignets are best enjoyed fresh. However, if you have leftovers, store them in an airtight container at room temperature for up to two days.
• Freezing: You can freeze the unfilled beignets for up to a month. Just make sure to let them cool completely before placing them in a freezer-safe bag.
• Pairing: Enjoy them with a side of fresh whipped cream or a scoop of vanilla ice cream for a delicious dessert.
• Serving: They are perfect for brunch or as a dessert at celebrations. Serve them warm for the best taste experience.
• Experiment: Try filling the beignets with different fruit curds or jams for a unique twist on the classic recipe.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.