New Orleans Beignets
Total Time
5 hrs 15 mins
Prep Time
30 mins
Cook Time
40 mins
Rating
4.6 out of 5 stars
(5)
Ingredients
36 servings
- ¼ ounce envelope active dry yeast (2¼ teaspoons)
- 1½ cups warm water (105° to 115°, divided)
- ½ cup granulated sugar
- 1 cup evaporated milk
- 2 eggs, lightly beaten
- 1 teaspoon salt
- ¼ cup vegetable shortening
- 6½ to 7 cups bread flour
- Vegetable oil, for frying
- Powdered sugar, for dusting
How would you rate this recipe?
Preparation
Step 1
Combine the yeast, ½ cup warm water, and 1 teaspoon granulated sugar in the bowl of a heavy-duty stand mixer; let stand 5 minutes. Add milk, eggs, salt, and remaining granulated sugar.
Step 2
Microwave remaining 1 cup water until hot (about 115°); stir in shortening until melted. Add to yeast mixture. Using the paddle attachment, beat at low speed, gradually adding 4 cups flour, until smooth. Switch to a dough hook and gradually add remaining 2½ to 3 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.
Step 3
When you're ready to fry the beignets, turn the dough out onto a floured surface; roll to ¼-inch thickness. Cut into 2½-inch squares.
Step 4
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.
Step 5
Save recipe for the next time?
Chef's notes
These beignets are fluffy, sweet, and fried, akin to doughnuts but distinct in their texture and taste.
