Ingredients for New Orleans Beignets
- Active Dry Yeast
- Warm Water
- Sugar
- Evaporated Milk
- 2 large eggs
- 1 teaspoon salt
- 1/2 cup (113g) shortening, vegetable shortening recommended
- Bread Flour
- Vegetable Oil
- Powdered sugar, for dusting
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How to Make New Orleans Beignets
- In a large bowl of a stand mixer, combine yeast, 1/2 cup warm water, and 1 teaspoon granulated sugar. Let stand for 5 minutes until foamy.
- Add milk, eggs, salt, and remaining 1/4 cup granulated sugar to the yeast mixture.
- In a microwave-safe bowl, heat the remaining 1 cup of water until hot (approximately 115°F). Stir in the shortening until completely melted.
- Add the melted shortening mixture to the yeast mixture.
- With the mixer on low speed, gradually add 4 cups of flour until the dough is smooth.
- Gradually add the remaining 2 1/2 to 3 cups of flour, beating until a soft, slightly sticky dough forms.
- Transfer the dough to a lightly greased bowl, turning to coat the top.
- Cover the bowl and chill in the refrigerator for 4-24 hours.
- Turn the dough out onto a lightly floured surface. Roll to 1/4-inch thickness.
- Cut the dough into 2 1/2-inch squares.
- Pour vegetable oil into a Dutch oven to a depth of 2-3 inches. Heat the oil to 360°F (182°C).
- Carefully fry the beignets in batches, 2-3 minutes per side, until golden brown. Avoid overcrowding the pot.
- Remove the beignets with a slotted spoon and place them on a wire rack to drain excess oil.
- Immediately dust generously with powdered sugar while still warm and serve.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
68g
Fat
184g
Carbs
41g
