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New Orleans Beignet

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 30 beignets
Course: Dessert
Cuisine: American

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

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  1. Combine the yeast, water, and sugar in the bowl of a stand mixer fitted with a dough hook.
  2. 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.
  3. Then, gradually add the remaining flour, until it is incorporated.
  4. Place the dough on the work surface. Knead the dough by adding a little bit of flour so it becomes smooth and non-sticky.
  5. Transfer the dough into a large greased bowl, cover and let rise for about 45 minutes or until the dough has doubled in volume.
  6. 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.
  7. With a very sharp knife, cut 2-inch (5cm) squares by tracing horizontal then vertical lines.
  8. Place the square beignets on a baking sheet lined with parchment paper and let rise in a warm place for another 40 minutes.
  9. 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.
  10. Remove and place onto plates lined with paper towels to drain. Serve hot drenched in icing sugar.