Classic New Orleans Beignets
User Reviews
5
Classic New Orleans Beignets
Description
This recipe for Classic New Orleans Beignets begins with activating yeast in warm water and sugar to create a foamy base, then mixing in eggs, salt, evaporated milk, and flour with shortening for richness. The dough is kneaded until smooth, then allowed to rise for at least 90 minutes or refrigerated overnight for a deeper flavor and easier handling. After resting, the dough is rolled out and cut into squares, then fried in hot oil at 350°F until puffed, golden, and cooked through. The fried beignets are then dusted liberally with confectioners' sugar, giving a signature sweet finish. The texture is light and airy inside with a lightly crisp, golden exterior, typical of this New Orleans classic. Serving them fresh is recommended, as they retain their airy softness best straight from the fryer. Leftovers can be kept covered for up to three days though texture will soften over time.
Ingredients
- 1½ cups water 105° to 110°F, warm
- ½ cup sugar
- 2¼ teaspoon yeast
- 2 egg 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
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
- Prepare the dough the night before and refrigerate to improve flavor and dough handling.
- Allow refrigerated dough to sit at room temperature about an hour before rolling out for easier shaping.
- Fry beignets to order and serve immediately to maintain their light texture and freshness.
- Store leftover beignets covered for up to three days, though they are best fresh.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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