Prep Time: 20 minutes
Cook Time: 20 minutes
Resting Time: 2 hours
Servings: 12 beignets
I am kind of getting on a Disney spree, but that is not a bad thing. Just about every time we went to Disneyland we would go to Cafe Orleans to get there delicious Beignets. Those times were memorable. Can’t wait to finally go back to Disney! Enjoy this weeks post!
The word beignet (pronounced ben-YAY) comes from the early Celtic word beign meaning “to raise.” It is also French for “fritter.” Beignets have been associated with Mardi Gras in France since at least the 16th century, and many recipes for beignets appear in French works around the same time.
Traditional French beignets are part of the French choux pastry family, which are raised in steam and have a hollow center. This method gives French beignets a light and pillowy texture. New Orleans beignets vary from the traditional French choux pastry beignet because they’re raised with yeast instead of steam. They are fried, raised pieces of yeast dough, usually about 2 inches in diameter or 2 inches square. However, New Orleans’s beignets are still an utterly delicious and extremely popular form of fried dough!
Here are some tips for making a beignet:
- Beignets are best prepared right before consumption
- Beignets are best served fresh, but you can fry them 2 hours ahead of time and reheat.
- Don’t be afraid to just pack on the powder sugar
- Using a pizza cutter to cut up the dough can save more time.
❑ 2 1/4 teaspoon of active dry yeast
❑ 1 1/2 cups of warm water
❑ 1/2 cup of white sugar
❑ 1 tsp of salt
❑ 2 large eggs
❑ 1 cup evaporated milk
❑ 6 1/2 cups of bread flour
❑ 1/4 cup shortening
❑ 1 quart vegetable oil for frying
❑ 1/4 cup confectioners sugar
- In a small bowl, combine the warm water, sugar and yeast and stir. Let it sit for 10-15 minutes.
- Meanwhile, in a standalone mixer, combine the eggs, evaporated milk and salt and beat until combined.
- With the mixer on low, add in the yeast mixture to the egg mixture.
- Then add in 3 cups of the bread flour and mix on low.
- Add the shortening in and continue to mix before adding the remaining 3 1/2 cups bread flour. Don’t over mix!
- Knead the dough until smooth (it shouldn’t be stiff). Then place back in the bowl and cover with plastic wrap.
- Set the bowl in a warm area and let it rise for 2 hours.
- Roll out the dough on a lightly floured surface to 1/4″ thick. Then slice into 2″ squares with a pizza cutter (if you don’t have one, you can also use a sharp knife).
- Heat vegetable oil in a Dutch oven until the temperature reaches 350 degrees.
- Then place a few dough squares in the hot oil and watch the magic happen! Turn them so they don’t burn on one side.
- When you remove them, dust with a light layer of powdered sugar, until all of them are done, then pile powdered sugar on top. And if you want to be jsut like Tiana drizzle some delicious honey over the beignets and eat!