Nothing conjures the tastes of New Orleans much more than these French Quarter gems. Let the dough rise overnight…and you won’t believe how these amazing pastries puff up! Awesome!!
Classic New Orleans Beignets
These are simply divine. Want to go to Cafe DuMond? Make these, with a cup of rich coffee, and you'll be there. Woo hoo!
Author: Kris Longwell
Recipe type: Brunch
- 1½ cups of warm water
- ½ cup of sugar
- 2¼ teaspoons of yeast
- 2 eggs, slightly beaten
- 1¼ teaspoon of salt
- 1 cup of evaporated milk
- 7 cups of bread flour
- ¼ cup of shortening
- Baking spray, or softened butter (for greasing the pan)
- Vegetable oil (for frying)
- 3 cups of confectioners sugar
- Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes
- In another bowl, beat the eggs, salt, and evaporated milk together.
- Mix egg mixture to the yeast mixture.
- In a separate bowl, measure out the bread flour.
- Add 3 cups of the flour to the yeast mixture and stir to combine.
- Add the shortening and continue to mix will adding the remaining flour.
- Remove dough from the bowl and and place on a lightly floured surface.
- Knead until smooth. About 5 minutes.
- Spray a large bowl with non-stick spray.
- Put dough into the bowl and cover with a kitchen towel..
- Let rise for at least 2 hours...or even better, overnight.
- Pre-heat oil in deep-fryer to 350 F
- Roll the dough out to ¼-inch thick rectangle
- Cut into 1-inch x 1-inch squares
- Deep fry, flipping constantly, until they become nice and golden
- Drain on a paper towel
- Toss in a paper bag with confectioner's sugar