Pressure Cooker French Beignets (boules de Berlin) Recipe
These pillowy soft vanilla French beignets are made effortlessly using a pressure cooker, making them faster, cleaner, and oh-so-delicious—a French bakery experience right at home.
Equipment
- 1 Mixing bowl Large
- 1 Rolling pin
- 1 Cookie cutter round, or use a glass
- 1 Deep pot for frying
- 1 Slotted spoon
Ingredients
Main Ingredients
- 2 ¼ teaspoon Active dry yeast
- 1 cup Milk warmed to 105°F
- 1 Whole egg
- 1 Egg yolk
- ¼ cup Granulated sugar
- 3 tablespoon Unsalted butter softened
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 2 ¾ cups All-purpose flour plus more for dusting
- 1 qt Vegetable oil for frying
- Powdered sugar for dusting
Instructions
Instructions
- Dissolve the yeast in warm milk. Let it sit for 5-10 minutes until foamy.
- In a large bowl, combine egg, yolk, sugar, butter, vanilla, and salt. Mix until well blended.
- Pour in the yeast-milk mixture and mix well.
- Add flour gradually and mix into a soft sticky dough.
- Dust a surface and knead the dough for 5–7 minutes until smooth and elastic.
- Grease a bowl, add dough, cover with towel; let rise 1–1.5 hours until doubled.
- Punch down dough and roll to ½ inch thickness. Cut rounds with cutter.
- Place on parchment-lined sheet and let rise 30 minutes.
- Heat vegetable oil in pot to 350°F.
- Fry beignets in batches for 1–2 minutes per side until golden.
- Remove with slotted spoon and drain on paper towels.
- Dust with powdered sugar.
- Serve warm as-is, or fill with jam as desired.
Notes
Store leftovers in airtight container up to 2 days or freeze for later. Reheat in toaster oven for best texture. Dough can be made ahead and refrigerated for up to 24 hours.