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Craving a taste of New Orleans? These beignets are the perfect treat to transport you straight to the French Quarter. Light, fluffy, and generously dusted with confectioners' sugar, they’re a delightful indulgence. Whether you’re enjoying them with a cup of coffee or as a sweet snack, these fried dough squares will have you coming back for more. Ready to make your kitchen smell like a bakery? Let’s get started!
Beignets Recipe
Ingredients:
- 3/4 cup warm water
- 1 package active dry yeast
- 1/4 cup sugar
- 2 large beaten eggs
- 1 cup evaporated milk
- 3 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 cup melted shortening
- 1 cup for dusting confectioners' sugar
- as needed for frying vegetable oil
Instructions:
- In a large bowl, combine warm water, yeast, and a pinch of sugar. Let sit until frothy, about 5 minutes.
- In another bowl, beat the eggs, then add the evaporated milk, sugar, and salt. Mix well.
- Add the egg mixture to the yeast mixture. Gradually add the flour, mixing until smooth. Add the melted shortening and mix until incorporated.
- Cover the bowl with plastic wrap and let the dough rise in a warm place for about 2 hours.
- Heat oil in a deep fryer to 370°F (185°C).
- Roll out the dough on a floured surface to 1/4-inch thickness. Cut into 2-inch squares.
- Fry the dough squares in batches until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
- Dust generously with confectioners' sugar before serving.
What You Will Need
Read more: Biscuits Recipe
What you will need to make beignets
- Warm water: Activates the yeast, creating the necessary rise and fluffiness in the dough.
- Active dry yeast: Essential for fermentation, giving the beignets their airy texture.
- Sugar: Adds sweetness and helps activate the yeast.
- Beaten eggs: Provide structure and richness to the dough.
- Evaporated milk: Adds creaminess and a slight caramel flavor.
- All-purpose flour: Forms the base of the dough, giving it structure.
- Melted shortening: Adds moisture and tenderness to the dough.
- Confectioners' sugar: Used for dusting, giving the beignets their iconic sweet finish.
- Vegetable oil: Necessary for frying, creating a crispy exterior.
Tools and Instruments Required
What tools/instruments will be needed to make Beignets Recipe
- Mixing bowl: Essential for combining ingredients and allowing the dough to rise properly.
- Rolling pin: Needed to roll out the dough to the correct thickness.
- Deep fryer: Ensures even frying of the beignets for a golden brown finish.
- Slotted spoon: Useful for removing beignets from hot oil without excess grease.
- Measuring cups: Accurate measurements are crucial for the right dough consistency.
- Plastic wrap: Keeps the dough covered while it rises, preventing it from drying out.
Beignets Recipe
Classic New Orleans-style beignets, perfect for breakfast or dessert.
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Ingredients:
Main Ingredients
- 3/4 cup warm water
- 1 package active dry yeast
- 1/4 cup sugar
- 2 large eggs beaten
- 1 cup evaporated milk
- 3 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 cup shortening melted
- 1 cup confectioners' sugar for dusting
- as needed vegetable oil for frying
Instructions:
- In a large bowl, combine warm water, yeast, and a pinch of sugar. Let sit until frothy, about 5 minutes.
- In another bowl, beat the eggs, then add the evaporated milk, sugar, and salt. Mix well.
- Add the egg mixture to the yeast mixture. Gradually add the flour, mixing until smooth. Add the melted shortening and mix until incorporated.
- Cover the bowl with plastic wrap and let the dough rise in a warm place for about 2 hours.
- Heat oil in a deep fryer to 370°F (185°C).
- Roll out the dough on a floured surface to 1/4-inch thickness. Cut into 2-inch squares.
- Fry the dough squares in batches until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
- Dust generously with confectioners' sugar before serving.
Notes:
For best results, serve beignets fresh and hot.
Read more: Kabobs Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 50mgIron: 1.5mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare dough as directed.
- Let dough rise, then refrigerate overnight.
- Roll out, cut, and fry the next day.
Freezing Instructions
- After cutting dough into squares, place on a baking sheet.
- Freeze until solid, then transfer to a freezer bag.
- Fry directly from frozen, adding an extra minute to cooking time.
- Dust with confectioners' sugar before serving.
Did you know that beignets were originally brought to Louisiana by French colonists in the 18th century? They were often enjoyed as a breakfast treat with a cup of café au lait.
Frequently Asked Questions
FAQ:
How long does the dough need to rise?
About 2 hours.
Can I use regular milk instead of evaporated milk?
Yes, but evaporated milk gives a richer flavor.
What temperature should the oil be for frying?
370°F (185°C).
How do I store leftover beignets?
Keep them in an airtight container at room temperature for up to 2 days.
Can I freeze the dough?
Yes, freeze it after the first rise. Thaw and let it rise again before frying.
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