INGREDIENTS

 

For the dough:

1/2 cup (113g) milk (110-115°F)

1 teaspoon instant yeast

¼ cup (50g) granulated sugar

1 large egg

1 teaspoon kosher salt

2 cups (240g) all-purpose flour

1 tablespoon Pompeian Squeeze Robust Extra Virgin Olive oil

1 tablespoon orange zest (from 1 orange)

 

For frying: 

¼ cup Pompeian Squeeze Robust Extra Virgin Olive oil

 

For serving:  

Powdered sugar, as needed

PREPARATION

  1. Add all dough ingredients to the bowl of a stand mixer fit with the dough hook attachment. Mix on low speed until until dough is smooth and elastic, about 6 to 8 minutes. Alternatively dough can be kneaded by hand on a lightly floured surface.
  2. Shape dough into a ball and transfer to a well-oiled bowl. Cover with a lid or plastic wrap and let rise in a warm spot until puffy, about 1 to 1½ hours. Alternatively, and for best results, refrigerate for at least 4 hours and up to 24 hours.
  3. When ready to make the beignets, remove the dough from the refrigerator and place on a lightly floured surface. Roll out into a 1/4-inch thick rectangle then cut the dough into 2-inch squares. Brush tops with olive oil.
  4. Preheat the air fryer to 375°F.
  5. Add 4 to 5 beignets to the air fryer basket and cook until puffed up and golden, about 4-5 minutes. Repeat with remaining dough.
  6. Cover immediately with powdered sugar.

 
Chef’s Notes:

  • Chilled dough will be hard to roll, so take it out of the refrigerator at least 45 minutes before rolling and cutting.
  • You’ll need to work in batches when air-frying. To ensure your beignets cook evenly and brown, avoid overcrowding the air fryer.

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