Ingredients for Beignet
- 1 cup warm water
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 large egg
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup evaporated milk
- Bread
- 1 package (2 1/4 teaspoons) active dry yeast
- about 3 inches vegetable oil (for frying)
- generous amount powdered sugar (for dusting)
- amount for drizzling honey
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How to Make Beignet
- In a large bowl, combine 1 cup warm water (105-115°F), 1/4 cup granulated sugar, 1 teaspoon salt, 1 large egg, 1/2 cup (1 stick) unsalted butter, melted, 1/2 cup evaporated milk, and 1 package (2 1/4 teaspoons) active dry yeast.
- Add 4 cups all-purpose flour, 1 cup at a time, mixing with a dough hook until a smooth dough forms. If using a stand mixer, use the dough hook attachment.
- If using a bread machine, place all ingredients in the bread machine pan according to manufacturer's instructions. Select the dough setting and press start.
- Once the dough cycle is complete (or if mixing by hand, when the dough is smooth and elastic), remove the dough from the bowl and turn it out onto a lightly floured surface. Form the dough into an oval, place it in a lightly greased bowl, cover with plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.
- Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to 1/2-inch thickness.
- Use a 3-inch biscuit cutter or knife to cut the dough into squares or circles.
- In a large, heavy-bottomed pot or deep fryer, heat about 3 inches of vegetable oil to 360°F (182°C).
- Carefully add a few beignets to the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and puffed up. Use tongs to turn the beignets to ensure even cooking.
- Remove the fried beignets from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
- While still warm, drizzle the beignets with honey and generously dust them with powdered sugar.
- Serve immediately and enjoy!
- Leftover dough can be stored in the refrigerator for up to a week, or frozen for longer storage. Punch down the dough before using if it has risen significantly.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
12g
Fat
6g
Carbs
3g
