Why are my beignets hollow?
Can anyone explain what's going wrong with my beignets? The first time I made them they were perfect. Since then they've come out completely hollow. Like just a shell with nothing at all inside. As far as I know I'm doing everything the same, and I'm using the same recipe as it's written. I switched brands of yeast after the first hollow batch happened, then the next two batches did the same. What causes this? This is the recipe I'm using(which worked great the first time) https://addapinch.com/beignets-recipe/
Best Answer
I had the same problem too, and thought that I was going crazy because I’ve tried so many different recipes and always end up with hollow beignets!
What I eventually found out was that when I fried my dough in lower heat, the longer time allowed the dough to expand more, which resulted in bigger, puffy, hollow beignets.
When you cook them in medium heat, the quicker frying time allows the heat to expand just the outside and a little bit in the center- this is what makes it less hollow and more pillowy.
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Quick Answer about "Why are my beignets hollow?"
What I eventually found out was that when I fried my dough in lower heat, the longer time allowed the dough to expand more, which resulted in bigger, puffy, hollow beignets.Are beignets supposed to be hollow inside?
Traditional French beignets are part of the French choux pastry family, which are raised in steam and have a hollow center. This method gives French beignets a light and pillowy texture.Why are my beignets flat?
Do not add too many pieces to the oil or else the oil temperature will drop and your beignets will be fry up flat. They will not puff up. The only other reason the dough does not puff up would be if you rolled the beignet dough too flat. Try rolling the dough a little thicker.Is beignet dough supposed to be sticky?
If it's not too sticky to knead, knead it on a floured surface or with the dough hook; if it's still pretty sticky, add another 1/2 cup flour. Knead until it's smooth and elastic, yet still tacky. Put the dough into an oiled bowl, cover with a tea towel and let rise for 1 1/2-2 hours.How do you save beignets?
Beignets really are best served fresh, but if you have any leftover you can keep them in an airtight container on the counter for 2-3 days or even freeze them for 1-2 months. What is this? Reheat the beignets in the microwave for 15 to 20 seconds or in the oven at 350 degrees F for 3-5 minutes to serve them warm.7 TIPS to fix HOLLOW macaron issue
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