- 1 (¼ oz) sachet Active dry yeast
- 1 ½ cups warm Water(105 °F to 115 °F), divided
- ½ cup Granulated sugar
- 1 cup Evaporated milk
- 2 Large eggslightly beaten
- 1 tsp Salt
- ¼ cup Shortening
- 6 ½ to 7 cups Bread flour
- 3 cups Vegetable oil
- ½ cup sifted Powdered sugar
New Orleans Beignets
These New Orleans Beignets are a great way to bring a taste of New Orleans into your home around Mardi Gras. A beignet is like a square doughnut with no hole and they are typically eaten for breakfast when you can pick them up in cafés and eat them with a café au lait while you get powdered sugar all over your face!
These are surprisingly simple to make too. Start by making a basic dough from yeast, sugar, milk, eggs, salt, and flour. Chill for a few hours in the refrigerator before rolling out the dough and cutting it into squares. Fry the squares in batches and dust with powdered sugar. Just try to eat these without getting sugar all over your lips!
To make my version of New Orleans Beignets, you will need the following ingredients:
Steps to make New Orleans Beignets
Prepare the yeast mixture
Add milk, eggs, salt and sugar
Add water / shortening mixture to the yeast mixture
Beat the dough at low speed and gradually add 4 cups flour until you have a smooth dough. Add the remaining 2 ½ to 3 cups of flour gradually, beating until a sticky dough forms. Transfer the dough to a lightly greased bowl and swirl so the dough is evenly coated all over. Cover and chill in the refrigerator for 4 to 24 hours.
Roll and cut
Fry the beignets