Prep 25 mins
Cook 5 hrs
I found this recipe in "Out to Brunch - At Mildred Pierce Restaurant" Beignets are a french doughnut without the holes. These are best served while still warm.
- 236.59 ml white sugar
- 4.92 ml ground cinnamon
- 118.29 ml warm water
- 29.58 ml yeast
- 29.58 ml white sugar
- 59.14 ml unsalted butter, soft
- 9.85 ml ground cinnamon
- 2 eggs, large
- 1 egg yolk, from large egg
- 2.46 ml salt
- 395.10 ml all-purpose flour
- vegetable oil, for deep-frying
- In a bowl, combine the warm water, yeast and 1 teaspoons of the sugar. Set in a warm place for 10 minutes.
- In a large bowl, cream together the butter, remaining white sugar and the cinnamon. Add the eggs and yolk one at a time, beating well with a wooden spoon after each addition. Beat in the yeast mixture, salt and flour until smooth.
- Cover the bowl with plastic wrap and place in a warm spot until the dough has doubled in size, about 2 hours. Punch down the dough in the bowl, cover again and refrigerate for 3 hours or overnight.
- Heat the oil to 325 F (160 C). Meanwhile, turn dough out onto a lightly floured surface and press to a 1" thickness. Using a 2" cookie cutter dipped into flour, stamp out the beignets. Press scraps together and pat into a 1" thickness. Cut out the remaining beignets.
- Fry beignets, 4 at a time, turning occasionally until they're evenly browned (about 5 mins). With the slotted spoon, carefully scoop them out and place on a paper towel to absorb any excess oil. Roll the beignets in the Cinnamon Sugar while they're still warm.
- Note: Also good rolling them in powdered/confectioners sugar.
Something we've wanted to do for a while, and did not disappoint. These are delicious! A few comments: be sure to keep the dough cold until it goes in the cooker or they'll be hollow. Also, an inch is too thick; roll to half an inch. We made some round ones as instructed and then got the result we really expected by cutting the dough in 1x2" strips with a floured knife. Great! Made for Pick A Chef Spring 2008.
Wonderful recipe diner, simply wonderful. The beignets are amazing. We enjoyed them so much. I had some with icing sugar and dh had his with cinnamon sugar, two happy campers were we. This was a quick and easy to make recipe. I did leave it in the fridge over night, as it was really thin and sticky, at first, I thought I did something wrong. But they puffed up beautifully. Thank you so much for sharing a recipe that I have wanted to try for a long time. Made for ZWT9 .
Great recipe, so light and fluffy - loved the addition of cinnamon to the dough. I'd made another beignets recipe before but really liked these. Followed the recipe completely and glad I did, feel the slow rise in the fridge overnight made for a light dough with a high rise. The dough was very sticky and loose which worried me but after sitting was fine. My only suggestions to others is make sure you leave them in the fryer long enough as my first one was still doughy inside with the high rise. I made half with powdered sugar which is what I'm used to with these and half with the sugar cinnamon for those that preferred. A great recipe that I'll use again and again. Made for ZWT9 Bread N'Awlins Challenge