Basic Beignet
From sjbenoist 15 years ago
- Overnight to make
- Serves 6-9
Taken from whatscookingamerica.net: Basic Beignet recipe, great as is but easily altered for variety. Different flour, sugar, nuts, fruit, and icings can really change this one up.
Ingredients
- 2 Tbs Butter, softened shopping list
- 1 Egg, beaten shopping list
- 1/2 Tsp Salt shopping list
- 1/4 Cup Sugar shopping list
- 1 Cup Water, warm shopping list
- 1/2 Cup Evaporated Milk shopping list
- 4 Cups Flour shopping list
- 3 Tsp Active Instant Yeast shopping list
- Oil, as needed shopping list
- Confectioner's Sugar or Icing, as desired shopping list
How to make it
- In a large mixing bowl, add everything except oil & powdered sugar/icing.
- Mix with dough hooks until blended smoothly.
- Tightly cover (suggest plastic wrap) and refrigerate overnight (minimum 4 hours).
- Roll into 1/2" thickness and cut into desired shapes. Try to stay about 2-3" per side.
- Deep fry at 360 Fahrenheit (use a candy or infrared thermometer, or a little below "medium" for most dials). Test by dropping a tiny ball of dough in, it should rise to the top within 10 seconds.
- Add about 3 at a time, for about 60-90 seconds each side. Color should be golden-brown.
- Drain on paper towel and dust with powdered sugar or ice, serve hot.
- Keep excess dough refrigerated, good for about a week (remember the raw egg).
The Rating
Reviewed by 1 people-
The one thing I missed from the vacation to New Orleans was waking up in the morning and taking a stroll to the Cafe Du Monde to have a cup of coffee and a plate of these beauties! Thanks for posting, this really brings back great memories!
rachpj
in Dallas loved it
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" It was excellent "