Traditional Quebecois Doughnuts (Beignes)

Name: Traditional Quebecois Doughnuts (Beignes)
Prep time: 30 min
Cook time: 20 min
Total time: 110 min
Yield: 12 beignes
Cuisine: Quebecois
Ingredients: 3 1/2 cups all-purpose flour (spooned and levelled); 2 tsp baking powder; 1/2 tsp salt; 1/4 tsp ground nutmeg; 1 cup granulated sugar; 2 large eggs (room temperature); 1 cup milk (room temperature); 1/4 cup unsalted butter (melted); 1 tsp vanilla extract; 1 litre vegetable oil (for deep frying); 1/2 cup powdered sugar (for dusting)

110 min 12 beignes Medium

All Recipes

Indulge in the classic Quebecois treat with these deliciously fried beignes, perfect for any dessert lover.

Prep

30 min

Cook

20 min

Total

110 min

Servings

Difficulty

Medium

Beignes, the traditional Quebecois doughnuts, are a beloved treat that have been enjoyed across generations. These fluffy, deep-fried delights offer a sweet and satisfying indulgence that pairs perfectly with a hot cup of coffee or tea. The origins of beignes can be traced back to French settlers, making them a staple in Quebec's culinary heritage. With a golden-brown exterior and a soft, tender inside, these doughnuts are often dusted with sugar or glazed, adding an extra layer of sweetness.

Instructions

Prepare the dry ingredients

In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.

Pro tip: Sift the dry ingredients to avoid lumps.

Mix wet ingredients

In a separate bowl, beat the sugar and eggs until pale and fluffy. Add the milk, melted butter, and vanilla extract, mixing until combined.

Pro tip: Ensure the butter is cooled before mixing.

Combine and knead the dough

Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Knead on a floured surface for about 5 minutes until smooth.

Pro tip: The dough should be slightly sticky but manageable.

Let the dough rest

Cover the dough with a clean towel and let it rest for 60 minutes at room temperature.

Pro tip: Resting allows the dough to relax, making it easier to roll out.

Roll and cut the dough

Roll the dough to 1 cm (1/2 inch) thickness. Use a doughnut cutter to cut out beignes.

Pro tip: Flour the cutter to prevent sticking.

Heat the oil

In a deep fryer or large pot, heat the oil to 175°C (350°F).

Pro tip: Use a thermometer to maintain consistent oil temperature.

Fry the beignes

Carefully lower the beignes into the hot oil, frying in batches for 2-3 minutes on each side until golden brown.

Pro tip: Do not overcrowd the fryer.

Drain and cool

Remove beignes using a slotted spoon and drain on a wire rack over paper towels.

Pro tip: Cooling on a rack prevents sogginess.

Dust with sugar

Once slightly cooled, dust the beignes with powdered sugar.

Pro tip: Serve while still warm for the best flavour.

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Tips & Tricks

Ensure your oil is at the correct temperature for perfect frying.
Don’t overcrowd the fryer to maintain consistent heat.
Let the beignes drain on a wire rack for extra crispness.
Use a thermometer to keep track of oil temperature.

Frequently Asked Questions

recette pour beigne

Refer to the instructions above for a complete traditional beigne recipe.

recettes de beignes traditionnelles

Our recipe provides a classic take on traditional Quebecois beignes.

recette de beigne traditionnel

Follow our detailed steps for making authentic traditional beignes.

Can I make the dough ahead of time?

Yes, you can prepare the dough up to one day in advance. Store it in the refrigerator, tightly wrapped in plastic wrap.

How can I tell if the oil is hot enough for frying?

The oil should be at 350°F (175°C). Use a thermometer for accuracy, or test with a small piece of dough; it should sizzle and rise to the surface.

Serving Suggestions

Serve your freshly made beignes warm, dusted with powdered sugar or drizzled with a simple glaze. They pair wonderfully with a strong cup of coffee or a glass of cold milk. To store, place them in an airtight container at room temperature for up to two days. For longer storage, freeze them and reheat in a warm oven before serving.