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Beignets!!

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Beignets!!

Becca Porter | Jan 25, 2004 11:09 AM

So I just finished off the best batch I believe I've ever made, and thought it was only fair that I post the recipe for you fine people. If you have ever stood in the French Quarter in New Orleans at Cafe du Monde eating a powdered sugar covered beignet, ahh heaven. This recipe is as good as true New Orleans beignets. If you have ever bought the Cafe du Monde mix, I'm sorry you wasted your money. Try these they are amazing!

1 1/4 oz. envelope active dry yeast
3 Tbsp. warm water, 100 to 110 degrees
3/4 cup milk
1/4 cup granulated sugar
1/4 cup shortening
1 tsp. salt
1 egg, lightly beaten
3 cups all-purpose flour
3 quarts vegetable oil
powdered sugar

Combine yeast and 3 tbsp. warm water in a large bowl. Let mixture stand 5 minutes. Heat milk in a small saucepan over medium heat (do not boil). Stir in sugar, shortening, and salt. Cool to lukewarm (100 to 110 degrees). Add milk mixture, egg, and two cups of flour to yeast mixture, stirring well. Gradually stir in remaining flour to make a soft dough. Turn dough out on a lightly floured surface; knead 8-10 minutes or until dough is smooth and elastic. Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Punch down and turn out onto a floured surface. Roll dough into a 12x10 inch rectangle. Cut into 2 inch squares (pizza cutter works great for this). Place on floured surface ; cover and let rise. Pour oil to a depth of 2-3 inches in a dutch oven; heat to 375 degrees. (I use an electric skillet, that way you have a wide surface so you can do 5-6 at a time, and the temp. is regulated.) Fry beignets in batches, 1 minute on each side or until golden brown. Drain on paper towels. Sprinkle with powdered sugar while still hot.

I know these sound a little complicated if you don't bake but they are worth it!

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