Beignets A New Orleans Specialty
From sbbny 14 years ago
- 3 minutes to make
- Serves 18
If you have a sweet tooth, this recipe was made for you. This fried dough sprinkled with powdered sugar is a confectionary dream for those of us who are not ashamed to admit we’ve eaten sugar sandwiches. This treat is so beloved in Louisiana that it became the state doughnut in 1986. Read more Here’s the recipe for beignets! Do yourself a favor and get a pot of coffee brewing to go with this special indulgence. See less
Ingredients
- 1 cup lukewarm water shopping list
- 1/4 cup sugar shopping list
- 1/2 teaspoon salt shopping list
- 1 egg, room temperature & beaten shopping list
- 2 tablespoons butter, softened shopping list
- 1/2 cup evaporated milk shopping list
- 4 cups bread flour or all-purpose flour shopping list
- 3 teaspoons instant active dry yeast shopping list
- Vegetable oil* shopping list
- powdered sugar for dusting shopping list
- * Use just enough vegetable oil to completely cover beignets while frying. shopping list
How to make it
- Using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth. If using a bread machine, select dough setting and press Start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.
- To prepare dough, remove from refrigerator and roll out on a lightly floured board to 1/2-inch thickness. Cut into approximately 3-inch squares or circles.
- In a deep fryer or large pot, heat vegetable oil to 360 degrees F. Fry the beignets (2 or 3 at a time) 2 to 3 minutes or until they are puffed and golden brown on both sides, turning them in the oil with tongs once or twice to get them evenly brown; beignets will rise to the surface of the oil as soon as they begin to puff. NOTE: If the beignets don’t rise to the top immediately when dropped into the oil, the oil is not hot enough. Remove from oil and drain on paper towels, then sprinkle heavily with powdered sugar. Serve hot.
- NOTE: The dough can be kept for up to a week in the refrigerator – it actually improves with age; just punch down when it rises. Dough can also be frozen; cut and roll, or shape doughnuts before freezing.)
- Makes 18 beignets.
The Rating
Reviewed by 3 people-
dont have mixer douh hook-old fashion hands to mixwith LoL. Luv these gotta make soon thanks high5
momo_55grandma
in Mountianview loved it
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~HELLO~
Thank-you SOOOOOOOOOOOOOOOO MUCH
for sharing this 'Authentic' "5"FORK!!!!!
Beignet recipe!
'New Orleans' will ALWAYS be my "HEART HOME"~
I lived in 'Uptown' right off St.Charles Ave.
in the '1990's' in a
10...more
mjcmcook
in Beach City loved it
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I always wanted to make these, just never took the time. Winter is coming though.....definitely will try this! Welcome to GR, and thanks for the post!
dollhead
in Mechanicville loved it
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