New Orleans Beignets
User Reviews
5
New Orleans Beignets
Description
This recipe uses active dry yeast combined with warm water and sugar to activate the yeast before mixing with egg, salt, evaporated milk, and flour to form a soft dough. Shortening adds richness and tenderness. The dough requires a long cold rise to develop flavor and texture, followed by a shorter rise after cutting into squares.
Deep frying at medium-high heat cooks the beignets quickly, creating crisp golden edges while maintaining a soft interior. Dusting with powdered sugar adds sweetness and a traditional finishing touch.
Beignets are often enjoyed fresh and warm as a breakfast or dessert item. The dough’s development and frying technique determine the characteristic fluffy, slightly chewy texture.
Prep time must account for at least three hours of cold fermentation plus rising. Using a lunch-size paper bag for powdered sugar coating helps distribute the sugar evenly after frying.
Ingredients
- 1 packet dry active yeast
- 3/4 cup water hot, from tap
- 1/4 cup sugar
- 1 egg beaten
- 1/2 teaspoon salt
- 1/2 cup evaporated milk
- 3 1/2 cup flour
- 1/8 cup shortening
- vegetable oil for frying
- powdered sugar for coating
- 1 lunch size paper bag
Instructions
- Combine the yeast, water, and sugar and let sit until frothy, about 5 minutes.
- In a large bowl or mixer, combine the yeast mixture with the egg, salt, and evaporated milk. Blend in about half the flour, then add the shortening and blend in well, then add the rest of the flour. You want the dough to be soft but not sticky. Add small amounts of flour as needed. It's best when the dough just barely stops sticking to the side of the bowl or mixer.
- Cover loosely and let the dough raise in the fridge at least 3 hours or overnight.
- Punch down the dough and place it on a lightly floured surface. Roll the dough out into a large square. Using a knife or pizza cutter, cut the dough into 2-inch squares for mini beignets. For full-size beignets make 4-inch squares. Remove squares to a cookie sheet lined with cooking spray and let rise for 30 to 40 minutes.
- Pour vegetable oil into a deep fry pan over the stove on medium high to heat. When oil is hot, test a small piece of dough in the oil to make sure it's hot enough, the dough should float to the top and begin to brown within a few seconds.
- Prepare by setting out a large plate topped with paper towels and a large slotted spoon near the stove, these cook quickly! Also fill your paper bag with about a cup of powdered sugar.
- Carefully place several pieces of dough in the oil, when you see the edges turning golden, quickly flip them over and cook for a few seconds more. Use a slotted spoon to remove dough from the oil and place on the paper towels. Let drain for about 30 seconds.
- Toss beignets into the paper bag filled with powdered sugar. Seal the top and shake to coat. Add more powdered sugar as needed as you go. Remove beignets to a plate and serve immediately, they taste best warm!
Notes
- The dough requires a cold rise of at least three hours or overnight for best flavor and texture.
- After the cold rise, allow the cut dough squares to rise 30 to 40 minutes before frying.
- Use a paper bag to coat the fried beignets evenly with powdered sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 50g | 17% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 173mg | 7% |
| Potassium | 123mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 53mg | 5% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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