Go Back
+ servings

Beignets

Prep Time15 minutes
Cook Time30 minutes
Resting time:1 day
Servings: 4 dozen

Ingredients

  • cup warm water
  • 1 packet instant yeast
  • ½ cup sugar
  • 2 large eggs beaten
  • 1 cup evaporated milk
  • 7 cups flour
  • 1 teaspoon salt
  • ¼ cup shortening
  • oil for frying
  • 2 cups powdered sugar for dusting

Instructions

  • Add water, yeast, and a teaspoon of sugar to a bowl of a stand mixer. Mix together and let sit so the yeast can bloom a little, about 5 minutes. Add the rest of the sugar, 2 beaten eggs, and the milk and mix until combined.
  • Add 4 cups of flour and salt, and mix with dough-hook attachment until smooth. Add 3 remaining cups of flour and shortening and mix on medium-low until dough ball forms. Once dough has formed, increase speed to medium and knead dough for 2 minutes. Dough should be soft and smooth. Cover with plastic wrap and refrigerate for 12-24 hours.
  • After chilling, the dough is ready. Punch dough down and remove from bowl. Cut into 4 even sections. Cover and rest for 15 minutes. In the meantime, place about 4 inches of oil in a Dutch oven, set a candy thermometer on the side so it's emerged in the oil but not touching the bottom. Set heat to medium. It should take about 20-30 minutes to reach 360 degrees.
  • Taking one section at a time, flour a clean counter surface and roll out into a square about ¼-inch thick. Cut even rectangles by cutting 3 long strips and then 4 rectangles per strip. You should have 12 rectangles. Preheat oven to 200 degrees. This is where prepared beignets will stay warm. This is crucial because once beignets cool, their texture turns tough.
  • Once hot oil reaches 360 degrees, place beignets in, no more than 6 at a time. Fry for about 1 minutes per side, or until the outside turns a deep golden brown. Remove fried beignets from oil to drain on a wire rack place on top of a baking sheet. Place fried beignets in the oven to stay warm. Repeat with second batch of rectangles of dough. Sprinkle beignets with powdered sugar before serving.
  • You can repeat this process with the other 3 sections of dough or freeze the dough to use at a later time. To use frozen dough, just thaw in refrigerator for about 24 hours and then it's ready for rolling, cutting, and frying.

Notes

Recipe adapted from Emeril Lagasse