Crisp & Fluffy New Orleans Beignets
Indulge in the irresistible delight of New Orleans with these Crisp & Fluffy Beignets. A cherished recipe gifted by friends from Cajun Tours, these pillowy fried pastries are perfect for breakfast, brunch, or dessert. Dusted with a generous layer of confectioners' sugar, each bite is a heavenly experience. These beignets are sure to impress your guests, bringing a taste of the French Quarter right to your kitchen! With a yield of over 3 dozen, they are ideal for gatherings or special occasions.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
water
1 1/2 cups (warm (about 110°F))
yeast
1 (1/4 ounce) packet
sugar
1/2 cup
eggs
2 (beaten)
flour
7 cups (all-purpose)
salt
1 teaspoon
evaporated milk
1 cup
Crisco shortening
1/4 cup (softened)
confectioners' sugar
to taste
oil
for deep frying
Instructions
1
In a large mixing bowl, combine 1 1/2 cups of warm water (about 110°F) and sprinkle the yeast over it. Stir gently until the yeast is completely dissolved and starts to froth, which indicates that it's activated.
2
Add the sugar, salt, and evaporated milk to the yeast mixture. Stir well to combine all the ingredients.
3
In a separate bowl, beat the two eggs until well blended and then add them to the yeast mixture. Add the softened Crisco shortening and mix until fully incorporated.
4
Gradually add the flour, one cup at a time, stirring continuously until the dough begins to form a ball and pulls away from the sides of the bowl.
5
Cover the bowl with plastic wrap and refrigerate the dough overnight to allow it to rise and develop flavor.
6
The next day, turn the dough out onto a floured surface. Roll small pieces of dough into thin sheets, about 1/8 inch thick, then cut them into 2-inch squares.
7
Make a double slash through the center of each square, which helps the dough cook evenly.
8
Heat oil in a deep fryer or heavy pot to 360°F. Carefully drop the beignet squares into the hot oil, frying them in batches for about 2-3 minutes or until they are golden brown.
9
Remove the beignets from the oil and let them drain on paper towels for a moment. While they are still warm, place them in a bag with confectioners' sugar and shake until they are light and fluffy with a snow-like coating.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crisp & Fluffy New Orleans Beignets?
They are pillowy fried pastries dusted with a generous layer of confectioners' sugar, a classic treat from the French Quarter.
Where does this specific beignet recipe come from?
This recipe was gifted by friends from Cajun Tours.
How many beignets does this recipe yield?
The recipe yields over 3 dozen beignets, making it ideal for gatherings.
What is the required temperature for the water to activate the yeast?
The water should be warm, specifically about 110°F.
How do I know the yeast is activated?
The yeast is activated when it is dissolved in warm water and starts to froth.
What type of milk is used in this beignet recipe?
The recipe calls for 1 cup of evaporated milk.
How much flour is needed for the dough?
You will need 7 cups of all-purpose flour.
What kind of shortening is used in the dough?
The recipe uses 1/4 cup of softened Crisco shortening.
How should the eggs be prepared before adding them to the mixture?
The two eggs should be beaten until well blended before being added.
How long must the dough be refrigerated?
The dough should be covered with plastic wrap and refrigerated overnight.
Why is the dough refrigerated overnight?
Refrigerating the dough overnight allows it to rise and develop flavor.
How thick should the dough be rolled out?
Roll the dough into thin sheets approximately 1/8 inch thick.
What size should the beignet dough be cut into?
The dough should be cut into 2-inch squares.
Why do you make a double slash in the center of each dough square?
The double slash helps the beignets cook evenly in the hot oil.
What is the correct oil temperature for frying beignets?
The oil should be heated to 360°F.
How long do you fry the beignets?
Fry the beignets in batches for about 2 to 3 minutes or until golden brown.
What is the best way to apply confectioners' sugar?
While the beignets are still warm, place them in a bag with sugar and shake until they have a snow-like coating.
Is there salt in this recipe?
Yes, the recipe includes 1 teaspoon of salt.
Can beignets be served for breakfast?
Yes, they are perfect for breakfast, brunch, or dessert.
How much sugar goes into the dough mixture?
The dough requires 1/2 cup of granulated sugar.
What should I do after removing beignets from the fryer?
Remove them from the oil and let them drain on paper towels for a moment before sugaring.
What type of yeast is used?
The recipe uses 1 (1/4 ounce) packet of yeast.
How should the flour be added to the mixture?
Add the flour gradually, one cup at a time, while stirring continuously.
When is the dough ready to be refrigerated?
The dough is ready when it begins to form a ball and pulls away from the sides of the bowl.
What equipment can be used for frying?
You can use either a deep fryer or a heavy pot.
Are these beignets crunchy or soft?
They are designed to be both crisp on the outside and fluffy on the inside.
How much water is required?
The recipe requires 1 1/2 cups of warm water.
Can I use this recipe for a party?
Yes, it is ideal for gatherings because it makes a large batch of over 3 dozen.
What is the final texture of the sugar coating?
The coating should be light, fluffy, and look like snow.
Do I need to stir the yeast?
Yes, sprinkle it over the water and stir gently until completely dissolved.