French Beignets (boules de Berlin) Pressure Cooker Style
Enjoy warm, golden French beignets made effortlessly in a pressure cooker, perfect for breakfast or dessert.
Equipment
- 1 Pressure Cooker For frying
Ingredients
Main ingredients
- 2.25 teaspoon active dry yeast to bring that dough alive and bubbly
- ¾ cup warm milk heated to 105°F
- 1 whole egg plus 1 egg yolk
- ¾ cup granulated sugar to sweeten, but not overpower
- 2 tablespoon unsalted butter soft and ready to blend smooth
- 1.5 teaspoon vanilla extract adds that hug of warmth
- ½ teaspoon kosher salt balances sweetness
- 3 cups all-purpose flour plus more for dusting
- 2 cups vegetable oil for frying
- powdered sugar to dust on top
Instructions
Instructions
- Dissolve your active dry yeast in the warm milk. Stir gently and wait about 5 minutes until bubbly and frothy.
- In a big bowl, whisk together whole egg, egg yolk, sugar, softened butter, vanilla, and salt until smooth and shiny.
- Add yeast mix to the bowl and stir till everything blends.
- Slowly add flour, mixing as you go until a soft dough forms. If sticky, add more flour. Cover with a damp cloth and let rise for an hour in a warm place.
- Punch down dough lightly and roll it out on a floured surface until about half an inch thick. Cut out beignet shapes and place on a floured baking sheet. Cover again and let rise for another half hour.
- Heat vegetable oil in your pressure cooker on medium until it reaches 350°F. Fry dough balls in batches, flipping once, until golden brown (2-4 minutes per side).
- Remove with a slotted spoon, drain on paper towels, then sprinkle with powdered sugar. Serve warm.
Notes
Store any leftovers in an airtight container at room temperature or stash in the freezer for longer storage. Reheat in a toaster oven for a crispy bite.