I had never heard of beignets until about 10 years ago when I went to brunch with my mom at our fav local breakfast restaurant, and now I’m addicted! These french style pastries, usually served for brunch or dessert, are similar to doughnuts and taste just like a funnel cake. Can’t you just smell the powdered sugar jumping off your screen? These beignets are amazing!
I did a little homework on the beignet and found these fun facts I thought I’d share, “In the U.S., beignets have been popular within New Orleans Creole cuisine and are customarily served as a dessert or in some sweet variation. They were brought to New Orleans in the 18th century by French colonists, from ‘the old mother country’, and became a large part of home-style Creole cooking, variations often including banana or plantain – popular fruits in the port city.” – Wikipedia.com
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 1/2 cup white sugar
- 1 teaspoon salt
- 2 eggs
- 1 cup evaporated milk
- 7 cups all-purpose flour
- 1/4 cup shortening
- 1 quart vegetable oil for frying
- 1/4 cup confectioners' sugar
- In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat for about a minute on low speed until smooth. Add the shortening, and then mix in the remaining 3 cups of flour with a fork. Cover and chill overnight.
- Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degrees F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
- Shake confectioners' sugar on hot beignets. Serve warm.
Cooking Tips - the dough will be sticky so flour EVERYTHING as you go - your hands, the dough ball before you roll it out, the wax paper, your rolling pin, and even the wooden spoon you use to drop the dough into the fryer.
Use a long handled wooden spoon to drop the dough into the fryer so you don't get splashed with oil, and use metal tongs to flip the beignets, about 45 seconds to a minute per side. I used a meat thermometer to make sure that my oil stayed at 360 degrees F.