Okay, here’s my attempt at a blog post, trying to capture that casual, experienced-based tone:
Alright, so I’ve been seeing these “easy beignet” recipes popping up all over the place, and most of them are using yeast. And like, who has time to wait for dough to rise? Not me, especially when that beignet craving hits. So I decided to tackle a no-yeast version, and let me tell you, it was surprisingly simple.
My No-Yeast Beignet Experiment
First, I grabbed a big bowl. I’m not super precise with measuring, but I dumped in about two and a half cups of all-purpose flour. Then, I added a good pinch of salt – maybe half a teaspoon? A couple tablespoons of sugar went in next. Don’t be shy with the sugar; these are supposed to be sweet treats, after all!
Then for the wet ingredients, I melted about four tablespoons of butter. Unsalted, because I like to control the salt myself. I let that cool for just a bit – you don’t want to cook the eggs you’re about to add.
I whisk an egg in separate bowl, then milk, I eyeball it to be around a cup. Pour the milk and egg mixture, then melted butter into the dry ingredients
I mixed everything together. at the begining, I use a whisk, then used my hands. Don’t overmix it! Just get it to where it’s a nice, soft dough. If it feels too sticky, add a little more flour, a tablespoon at a time. Too dry? A splash more milk.
I rolled out the dough. I lightly floured my countertop, then I rolled that dough out to maybe a quarter-inch thickness. It doesn’t have to be perfect, we’re going for rustic charm here.
I used a big knife to cut the dough. I sliced the dough, there’s no hard rules, be creative!
- Cut the dough into squares.
- Or diamonds.
- Or strange, blobby shapes!
I put a pot on stove, put in around 1 inch deep of oil and turn the heat to midium high.
Once the oil’s ready, gently dropped a few pieces of dough in at a time. Don’t overcrowd the pan, or they won’t cook evenly. I fried them for maybe 2-3 minutes per side, until they were golden brown and puffed up. They cook fast, so keep an eye on them!
Finally, after the dough fried and turned into golden brown, I took them out. And the most important part. Powdered sugar! I dumped a generous amount of powdered sugar all over them.
And that’s it! Seriously, these were so much easier than I expected, and they tasted amazing. Warm, fluffy, sweet… perfect with a cup of coffee. Give it a try, and let me know how it goes! You really don’t need the yeast to get a good beignet.
