Years ago we vacationed in New Orleans and it took us all of one bite to become addicted to beignets. Sweet, fluffy fried dough showered with mountains of sugar. I think we ate beignets every day; or almost for a whole week when we were there. Soft pillowy dough fried to perfection. What’s not to love? Equally addictive is the coffee you drink with it; but that’s a story for another time. Today I’m going to walk you through the steps of how to make them and heads up; you need to let that sacred dough rest in the fridge overnight, but don’t let that deter you as the dough is super easy to pull together and then you cover it and let it go night night. In the morning, you just wake up, make some good strong coffee and then get down to serious beignet making. Yeah, it’s pretty much a weekend event. Make sure to invite some friends over [or not] as the dough makes quite a bit. Yep, let the good times roll….
Beignets
recipe adapted from Southern Living
yield: ~ 3 dozen beignets
1/2 pkg. active dry yeast ( 1 1/4 tsp. or 4 gms)
3/4 Cup warm water
1/4 Cup + 1 tsp. granulated sugar
1/2 Cup evaporated milk
1 Lg. egg, lightly beaten
1/2 tsp. salt
2 Tbsp. butter flavor shortening
3-3 1/2 Cups bread flour
vegetable oil
sifted confectioners sugar
- 1. Make the yeast mixture: Combine yeast, 1/4 cup warm water, and 1 tsp. granulated sugar in bowl of a heavy-duty stand mixer; let stand 5 minutes. Add milk, egg, salt, and remaining granulated sugar. Whisk to combine.
- 2. Form a dough: Microwave remaining 1/2 cup water until hot (about 115°); stir in shortening until melted. Add to yeast mixture. Beat at low speed, gradually adding 2 cups flour, until smooth. Gradually add remaining 1 to 1 1/2 cups flour, beating until a sticky dough forms. Transfer to a lightly greased bowl; turn to grease top. Cover and chill 4 to 24 hours.
- 3. Roll and cut: Turn dough out onto a floured surface; roll to a generous ~ 1/4-inch thickness. Cut into 2 1/2-inch squares.
- 4. Fry until golden: Pour oil to depth of 2 to 3 inches into a Dutch oven; heat to 360°. Fry dough, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack. Dust immediately with powdered sugar.