:max_bytes(150000):strip_icc():format(webp)/classic-beignet-recipe-3056335_hero_01-4a03bf75138f4b5c85168036ab271f91.jpg)
The Spruce / Stephanie Goldfinger
Imagine yourself in the French Quarter sipping chicory-laced coffee with these fabulous beignets. The little pillows of dough are deep-fried to fluffy perfection. In New Orleans, the beignets are traditionally served as a breakfast bread with a cup of Louisiana's famous coffee.
Plan to prepare the dough the night before. Cover the bowl and refrigerate it until you're ready to cut them out and fry them.
Ingredients
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1 envelope active dry yeast (2 1/4 teaspoons)
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1 1/2 cups warm water (approx. 105 F)
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1/2 cup sugar
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1 teaspoon kosher salt
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2 large eggs, beaten
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1 cup evaporated milk
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7 cups all-purpose flour
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1/4 cup shortening, softened
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Vegetable oil, for frying
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1/4 cup confectioners' sugar
Steps to Make It
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Gather the ingredients.
The Spruce / Stephanie Goldfinger
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In a large bowl, sprinkle yeast over warm water; stir to dissolve and let mixture stand 5 minutes.
The Spruce / Stephanie Goldfinger
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Add sugar, salt, beaten eggs, and evaporated milk.
The Spruce / Stephanie Goldfinger
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With a whisk or electric mixer, blend mixture thoroughly. Add 4 cups of flour and the shortening; beat until smooth.
The Spruce / Stephanie Goldfinger
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Gradually blend in remaining flour.
The Spruce / Stephanie Goldfinger
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Cover bowl with plastic wrap and refrigerate dough for at least 4 hours or overnight.
The Spruce / Stephanie Goldfinger
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Heat oil in a large, deep saucepan or electric deep fryer to 360 F.
The Spruce / Stephanie Goldfinger
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Roll dough out on a floured surface to 1/8-inch to 1/4-inch in thickness. Cut into 2 1/2 to 3-inch squares.
The Spruce / Stephanie Goldfinger
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Deep fry beignets for 2 to 3 minutes, or until they are lightly browned on both sides.
The Spruce / Stephanie Goldfinger
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Drain on paper towels and sprinkle generously with confectioners' sugar.
The Spruce / Stephanie Goldfinger
Tips
To freeze, cut the dough out and arrange the uncooked beignets on a parchment paper-lined baking sheet. Put the baking sheet in the freezer. When the beignets are frozen solid, transfer them to a freezer bag. Thaw them and fry as directed.
Nutrition Facts (per serving) | |
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127 | Calories |
5g | Fat |
17g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings: 48 | |
Amount per serving | |
Calories | 127 |
% Daily Value* | |
Total Fat 5g | 7% |
Saturated Fat 1g | 5% |
Cholesterol 10mg | 3% |
Sodium 36mg | 2% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 1g | 2% |
Total Sugars 3g | |
Protein 3g | |
Vitamin C 0mg | 1% |
Calcium 18mg | 1% |
Iron 1mg | 5% |
Potassium 40mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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