Puffy Pillow Beignets

By • August 1, 2013 • 6 Comments

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Author Notes: A Japanese inspired yeast donut that incorporates the use of tapioca flour to give these beignet an unique chewiness. And a tiny bit of baking powder creates a hollow center, ready to be filled with your wildest imaginations.Mandy @ Lady and pups

Makes 20

  • 1/2 cup all purpose flour
  • 1/2 cup tapioca flour
  • 1/2 teaspoon instant dry yeast
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking powder
  • 1/2 cup whole milk
  • 1 tablespoon sweetened condensed milk
  • 1 tablespoon unsalted butter, room temperature
  • 2 to 3 cups vegetable oil for frying
  • Powdered sugar for dusting
  1. In one large bowl, mix together all purpose flour, tapioca flour, dry yeast, salt and baking powder. Add whole milk and stir the dough together with a wooden spoon until smooth. Then add the sweetened condensed milk and unsalted butter, and stir again until the dough is smooth and very sticky. Cover the bowl tightly with plastic wrap and let it proof under room temperature until doubled in size, 1 to 2 hours.
  2. Generously dust the working surface with flour. Scrape the dough out of the bowl onto the surface and dust the top with more flour. Pat the dough down and use a dough scraper to fold the dough onto itself like folding a letter. Turn it 90 degrees and fold again. Keep in mind that this dough is very sticky and you will need to continuously dust it with more flour to work with it. Then roll the dough out into a thin sheet about 1/8-inch (0.25 cm) thick. You can now cut the sheet into square shapes (which is easier and faster), or use a pastry cutter to cut out little rounds (gather the remaining scrap, roll it out and cut again until the dough is used up).
  3. Place the pieces on a flour-dusted baking sheet covered with plastic wrap. Let it rise under room temperature again for 1 hour until poofy.
  4. Heat up 2 cups of vegetable oil in a deep and narrow pot on medium-high heat. The smaller and deeper the pot is, the less oil you’ll need for frying. Once you stick a wooden chopstick into the oil and it starts bubbling on the edges, the oil is ready for frying. Start frying 2 to 3 pieces at a time. Once the dough gets heated, it will start to puff up. Flip it immediately before the first side gets browned -- otherwise, it will always revert back to the same side because of the air on the inside. Keep flipping it a few times until both sides get golden browned.
  5. Remove with a slotted spoon and place on a cooling rack to drain. Repeat with the rest of the pieces.
  6. Dust generously with powdered sugar and serve while they're still warm.

Comments (6) Questions (0)


3 months ago Yazoolulu

I finally made these today - I've had my eye on them for months. I love this recipe. I had previously made beignets in a big skillet, which resulted in lots of splattered oil and a hot, intense experience trying to manage a dozen or so beignets. This recipe is simple. The dough doesn't rise much- the dough gets puffy, but when it cooks in the oil (I used rice bran oil from Trader Joes), they puff up just like the picture. So smart to cook them in a small saucepan, three at a time. Absolutely delicious. I made a double batch and my family inhaled them.


7 months ago HalfPint

OMG. Those look beautiful!


8 months ago Graydon Powell

Janet Ross, if you try to infuse the beignets with raspberry preserves, that will make them more like aebleskivers than beignets.


8 months ago JanetRoss

Could these be infused with raspberry preserves?


8 months ago Archena

Thanks I never knew Beignets would be made without eggs. Will have to try this for sure


9 months ago kim place-gateau

It's printed out and ready to go for tomorrow - thanks for planning my Saturday for me!