New Orleans Style Beignet Recipe

Recipe by lazyme
READY IN: 20mins
YIELD: 2 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the Yeast, Water, and Sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand).
  • Let this sit until frothy, about 5 minutes, then add the Salt, Egg, and Evaporated Milk.
  • Mix on low speed, then add half of the flour until it starts to come together, then add the shortening.
  • When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated.
  • At this time I always turn the dough onto a floured bench to finish by hand, just like when I make bread; it's a touch thing.
  • Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough.
  • Place the dough into a large oiled bowl, loosely cover and let rise (I made mine last night and let it rise overnight in the refrigerator).
  • After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2-inch thick.
  • With a very sharp knife working at a diagonal to the rectangle, cut into 2-inch wide strips.
  • Now cut into diamond shapes by making diagonal cuts in the opposite direction.
  • Place the Beignets on a floured baking sheet to let rise about 40 minutes in a warm place (I place them in a barely warm oven).
  • When the Beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees.
  • Place 2-3 Beignets into the hot oil at a time, being careful not to smash or deflate them.
  • When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil).
  • Remove to paper towel lined plates to drain.
  • Serve hot topped with plenty of powdered sugar (because the dough doesn't contain much sugar, you will want a lot!).
  • Best served with Cafe au Lait. Enjoy!
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