Classic New Orleans Beignets
User Reviews
5.0
12 reviews
Excellent
Classic New Orleans Beignets
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These are simply divine. Want to go to Cafe DuMond? Make these, with a cup of rich coffee, and you'll be there. They really are that good.
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Ingredients
- 1½ cups warm water 105° to 110°F
- ½ cup sugar
- 2¼ teaspoon yeast
- 2 eggs slightly beaten
- 1¼ teaspoon salt
- 1 cup evaporated milk
- 6½ cups bread flour
- ¼ cup shortening
- baking spray or softened butter (for greasing the pan)
- vegetable oil for frying
- 3 cups confectioners sugar
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Instructions
- Add water, sugar, and yeast to a large bowl and let sit for 10 minutes. Gently whisk to combine. (Using the large bowl of your stand mixer works well).
- In another bowl, blend together the eggs, salt, and evaporated milk until incorporated.
- With the blender on medium, slowly add the egg mixture to the yeast mixture.
- In two separate bowls, measure out the bread flour, 3 cups in 1, and 3 cups in another.
- With the dough attachment, add 3 cups of the flour to the yeast mixture and mix to combine.
- Add the shortening and continue to mix while adding the remaining flour, adding more flour if the dough is too wet.
- Remove dough from the bowl and place it on a lightly floured surface.
- Knead until smooth. About 5 to 7 minutes.
- Spray a large bowl with non-stick spray.
- Put dough into the bowl and cover with a kitchen towel.
- Let rise for 90 minutes to 2 hours, or overnight (refrigderated).
- Pre-heat oil in a deep-fryer (or skillet) to 350°F.
- Roll the dough out to a large, ¼-inch thick rectangle.
- Cut into 2-inch x 1-inch rectangles.
- Deep-fry, flipping constantly until they become nice and golden
- Drain on a paper-towels.
- Toss in a paper bag with confectioner's sugar
Notes
- See the video near the top of the blog post for visual guidance. If you like the video, please subscribe to our YouTube channel.
- The dough can be prepared the night before. Place in a greased bowl, cover with plastic wrap, and keep in the fridge until the next morning. Let the dough sit on the counter for about an hour before rolling it out.
- Beignets are best served soon after being fried. They will keep, covered, for up to 3 days.
Nutrition Information
Show Details
Calories
573kcal
(29%)
Carbohydrates
109g
(36%)
Protein
14g
(28%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Cholesterol
40mg
(13%)
Sodium
334mg
(14%)
Potassium
197mg
(6%)
Fiber
3g
(12%)
Sugar
48g
(96%)
Vitamin A
109IU
(2%)
Vitamin C
1mg
(1%)
Calcium
84mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 109g | 36% |
| Protein | 14g | 28% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 40mg | 13% |
| Sodium | 334mg | 14% |
| Potassium | 197mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 48g | 96% |
| Vitamin A | 109IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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