How to make it

  • In a microwave-safe container or in a saucepan over medium heat, combine the evaporated milk and water. Warm the mixture until it is hot to the touch, but not scalding.
  • In a large bowl or in a stand mixer with a paddle attachment, combine the eggs and sugar. Whisk until the eggs have become loose and are a lemony shade of yellow. In a separate bowl, whisk together the flour, salt and yeast.
  • Add the butter to the egg mixture and continue to blend. There isn’t a need to integrate the butter as much as you want to break it into rough chunks.
  • Slowly add the flour mixture to the egg mixture. Continue until integrated. Next, slowly add about half of the hot milk-water mixture. Once the dough starts to clump slightly, switch your mixer’s attachment to a bread hook.
  • Add the remaining milk-water liquid and allow the dough to come together. It should be sticky and adhere to the sides. Knead for about 2 minutes.
  • Add the pecans and continue to knead for another 2 minutes.
  • Move the dough to a large bowl. Coat the dough lightly with oil and cover with plastic wrap. Place in the refrigerator overnight.
  • Remove the dough from the fridge at least 30 minutes before cooking. You want it to warm up so that it will be easier to roll out.
  • Fill a large pot or Dutch oven (or your fryer) about half full with vegetable oil or canola oil. Heat until the temperature of the oil is 350F.
  • NOTE: You don’t want to use olive oil here. Olive oil has a low smoke point and will not stand up well to the temperature you are going to need here. The oil will take on a bad smell and flavor.
  • While the oil is heating, roll the dough out. On a well-floured surface, take about half the dough (you can take all if you have enough space) and lightly flour the top. Roll the dough into as symmetrical a shape as you can until it is about a quarter of an inch thick. When you begin to feel the rough bumps of the pecans more than the smooth rolling of the dough under the pin, it’s time to stop.
  • Using a pizza cutter or a knife, cut the dough into 3-inch by 3-inch squares.
  • Once the oil is up to 350F, add two to four dough squares depending on the size of your cooking vessel. They should sink to the bottom and quickly puff up and float to the top. Cook them about 2-3 min per side until they are pretty and brown on both sides.
  • NOTE: Monitor the oil temperature here. You may need to adjust the heat to keep the temperature about 350F. If it gets too high, the oil will begin to turn burn… too low, and your beignets will get greasy. Try to maintain the temperature in a zone between 340F and 360F.
  • Let beignets cool for 3 to 4 min, coat with powdered sugar, serve, eat, and enjoy!
Toasting Pecans.   Close
Mixing up.   Close
Nice and sticky dough.   Close
Beautifully cut and rolled.   Close
Fry until golden brown.   Close
A collection of beautiful finished beignets.   Close

Reviews & Comments 3

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    " It was excellent "
    madmommy ate it and said...
    I'm in heaven! Will be making these for breakfast this weekend! sounds delightful!
    Thank you for sharing - ^^^555!!
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  • tupelohoney17 16 years ago memories of the Blues Festival and having these every morning. I don't have all of the necessary attachments to make these...but someday, when I get them...I will definitely give them a try..and yes, I take chicory with that!
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  • oanababy 17 years ago
    Ooh those look deadly!
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