spherical shape This problem is unfortunately difficult to correct; if it does happen, you will have to keep flipping the beignets over to ensure even frying UNDERSTANDING INGREDIENTS This dough is very similar to brioche dough, but the big difference is that water is used instead of milk, and there is much less butter in it than in brioche Brioche relies on butter for good rich flavor, while beignet dough cannot have this luxury because it is fried Fried doughs must always be low in fat because they will soak up a certain amount of fat during the frying process I like to use grapeseed oil for deep-frying because it has a neutral flavor Canola oil will also work The key to successful deep-frying is the temperature of the oil It must be heated to 340°F/171°C before you add the items to be fried This temperature is crucial, as the high heat will sear the skin of the beignets as soon as they hit the oil, preventing the oil from penetrating deeper into the beignets If the oil isn’t hot enough they will take too long to fry and become saturated with oil Many deep-fried items are fried at a higher temperature (up to 375°F/190°C), but we cannot use such a high temperature for these because the bread needs time to “bake” inside the seared skin of the beignets If the oil were too hot the outside would burn before the inside was sufficiently cooked and the beignets would be ... successful deep-frying is the temperature of the oil It must be heated to 340°F/171°C before you add the items to be fried This temperature is crucial, as the high heat will sear the skin of the beignets as soon as they... temperature for these because the bread needs time to “bake” inside the seared skin of the beignets If the oil were too hot the outside would burn before the inside was sufficiently cooked and the beignets would be... will sear the skin of the beignets as soon as they hit the oil, preventing the oil from penetrating deeper into the beignets If the oil isn’t hot enough they will take too long to fry and become saturated