Classic New Orleans Beignets
Servings: 10 people
Calories: 573kcal
These are simply divine. Want to go to Cafe DuMond? Make these, with a cup of rich coffee, and you'll be there. They really are that good.
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Equipment
- Deep-fryer or skillet with oil
Ingredients
- 1½ cups warm water 105° to 110°F
- ½ cup sugar
- 2¼ teaspoon yeast
- 2 eggs slightly beaten
- 1¼ teaspoon salt
- 1 cup evaporated milk
- 6½ cups bread flour
- ¼ cup shortening
- Baking spray or softened butter (for greasing the pan)
- Vegetable oil for frying
- 3 cups confectioners sugar
Instructions
- Add water, sugar, and yeast to a large bowl and let sit for 10 minutes. Gently whisk to combine. (Using the large bowl of your stand mixer works well).1½ cups warm water, ½ cup sugar, 2¼ teaspoon yeast
- In another bowl, blend together the eggs, salt, and evaporated milk until incorporated.2 eggs, 1¼ teaspoon salt, 1 cup evaporated milk
- With the blender on medium, slowly add the egg mixture to the yeast mixture.
- In two separate bowls, measure out the bread flour, 3 cups in 1, and 3 cups in another.6½ cups bread flour
- With the dough attachment, add 3 cups of the flour to the yeast mixture and mix to combine.
- Add the shortening and continue to mix while adding the remaining flour, adding more flour if the dough is too wet.¼ cup shortening
- Remove dough from the bowl and place it on a lightly floured surface.
- Knead until smooth. About 5 to 7 minutes.
- Spray a large bowl with non-stick spray.Baking spray
- Put dough into the bowl and cover with a kitchen towel.
- Let rise for 90 minutes to 2 hours, or overnight (refrigderated).
- Pre-heat oil in a deep-fryer (or skillet) to 350°F.Vegetable oil
- Roll the dough out to a large, ¼-inch thick rectangle.
- Cut into 2-inch x 1-inch rectangles.
- Deep-fry, flipping constantly until they become nice and golden
- Drain on a paper-towels.
- Toss in a paper bag with confectioner's sugar3 cups confectioners sugar
Video
Notes
See the video near the top of the blog post for visual guidance. If you like the video, please subscribe to our YouTube channel.
The dough can be prepared the night before. Place in a greased bowl, cover with plastic wrap, and keep in the fridge until the next morning. Let the dough sit on the counter for about an hour before rolling it out.
Beignets are best served soon after being fried. They will keep, covered, for up to 3 days.
Nutrition
Calories: 573kcal | Carbohydrates: 109g | Protein: 14g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 334mg | Potassium: 197mg | Fiber: 3g | Sugar: 48g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg