New Orleans Beignet
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5
2 reviews
Excellent
New Orleans Beignet
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A New Orleans beignet is a specialty of French origins that is served as a 2-inch square piece of fried dough that is liberally covered with icing sugar.
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Ingredients
- 2¼ teaspoons active dry yeast
- ¾ cup water
- ¼ cup sugar
- ½ teaspoon salt
- 1 egg , beaten
- ½ cup evaporated milk
- 3½ cups flour
- 2 tablespoons shortening
- vegetable oil (for frying)
- icing sugar
Instructions
- Combine the yeast, water, and sugar in the bowl of a stand mixer fitted with a dough hook.
- After it becomes frothy (about 5 minutes), add the salt, beaten egg, and evaporated milk. Mix on low speed, then 2 cups of flour until it starts to come together, then add the shortening.
- Then, gradually add the remaining flour, until it is incorporated.
- Place the dough on the work surface. Knead the dough by adding a little bit of flour so it becomes smooth and non-sticky.
- Transfer the dough into a large greased bowl, cover and let rise for about 45 minutes or until the dough has doubled in volume.
- Punch down the dough and transfer it onto a floured surface. With a rolling pin, roll it into a 1/2 inch (1cm) thick rectangle.
- With a very sharp knife, cut 2-inch (5cm) squares by tracing horizontal then vertical lines.
- Place the square beignets on a baking sheet lined with parchment paper and let rise in a warm place for another 40 minutes.
- When the beignets have risen, heat 3-4 inches of vegetable oil in a large saucepan to about 360F/180C. Place 3 to 4 beignets into the hot oil at a time. After 2 minutes, when they are golden brown, flip them over until golden brown on the other side.
- Remove and place onto plates lined with paper towels to drain. Serve hot drenched in icing sugar.
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Overall Rating
5
2 reviews
Excellent
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