Beignets are deep-fried, soft, donut-like square pastries that are served warm with powdered sugar. This is a traditional New Orleans-style beignet recipe that's easy to make and can't be beat! Grab a café au lait and you're set!
Ingredients
- active dry yeast: 1 pack (.25 ounce pack)
- ½ cups warm water (110 degrees F/45 degrees C): 1 piece
- evaporated milk: 1 cup
- white sugar: 0.5 cup
- eggs: 2 piece
- salt: 1 tsp
- all-purpose flour: 7 cups (divided)
- shortening: 0.25 cup
- quart vegetable oil for frying: 1 piece
- confectioners' sugar: 0.25 cup
Metric Conversion
Stages of cooking
-
Dissolve yeast in warm water. Pour into a large bowl and stir in evaporated milk, white sugar, eggs, and salt. Add 4 cups flour and beat until smooth.
-
Mix in shortening. Mix in remaining 3 cups flour. Cover and refrigerate for at least 2 hours, or up to 24 hours.
-
Roll dough out on floured surface to 1/8-inch thick. Cut into 2 1/2-inch squares.
-
Heat oil in a deep pot to 360 degrees F (180 degrees C).
-
Fry beignets in batches until browned and puffed. (If beignets sink and do not pop up, oil is not hot enough.) Remove from oil with a slotted spoon and drain on paper towels.
-
Shake confectioners' sugar over hot beignets. Serve immediately.
