Air Fryer Beignets
- Level: Easy
- Yield: 20 beignets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 117
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 15
- Dietary Fiber
- 0
- Sugar
- 4
- Protein
- 2
- Cholesterol
- 14
- Sodium
- 56
- Total: 2 hr (includes rising time)
- Active: 30 min
Ingredients
2 cups all-purpose flour, plus more for working the dough (see Cook's Note)
6 tablespoons granulated sugar
One 1/4-ounce packet instant yeast (2 1/4 teaspoons)
1/2 teaspoon kosher salt
1 large egg plus 1 yolk
1/2 cup lukewarm whole milk (about 110 degrees F)
3 tablespoons unsalted butter, melted, plus more for the bowl
1 teaspoon pure vanilla extract
Nonstick cooking spray, for the beignets
Confectioners' sugar, for dusting
Directions
Special equipment:
a 3.5-quart air fryer- Combine the flour, granulated sugar, yeast and salt in the bowl of a stand mixer fitted with the dough hook and mix to combine. Add the egg, egg yolk, milk, butter and vanilla and mix on low to combine. Increase the speed to medium high and knead until the dough forms a loose ball around the hook and is smooth and elastic, about 3 minutes.
- Transfer the dough to a floured surface and lightly knead by hand just enough to bring it together into a smooth ball. Brush a medium bowl with melted butter and add the dough, turning to coat. Cover and let rise in a warm area until doubled in size, 1 hour to 1 hour 15 minutes.
- Punch the dough down and roll out on a lightly floured surface to a slightly larger than 10-inch square. Trim the edges with a sharp knife or pizza cutter to make an even square. Cut the square in a 4 by 5 grid pattern to make 20 rectangles. Loosely cover the dough and let rise right on the countertop for about 15 minutes.
- Preheat a 3.5-quart air fryer to 350 degrees F. Add half the beignets and spray them lightly with cooking spray. Cook until puffed and golden, about 6 minutes. Remove and repeat with the remaining beignets. Dust the beignets with confectioners' sugar and serve warm.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)