Beignets are the French equivalent of the American doughnut, except they are square and have no hole. The beignet dates back to ancient Rome, where the practice of frying dough in oil was developed from ancient Greek recipes. Through the centuries the recipe has been refined, and today a choux pastry is used. The French brought the recipe to their first colonies in New Orleans, where has become a traditional breakfast food and is served alongside chicory coffee. Café du Monde is New Orleans’ resident beignet expert, serving the treats all day, every day.
Recipe Servings: 10
Prep Time
20 minutes
+ 8 hours resting
+ 8 hours resting
Cook Time
10 minutes
Total Time
8 hours 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 packet (¼ oz) active dry yeast
- ¼ cup warm water
- 1 cup evaporated milk
- ½ cup canola oil
- ¼ cup sugar
- 1 large egg
- 4½ cups self-rising flour, divided
- Oil, as needed for deep frying
- Powdered sugar, for serving
Directions
- Dissolve yeast in warm water in a large bowl. Add milk, oil, sugar, egg, and two cups of the flour. Beat until combined. Stir in remaining flour in. Cover and refrigerate overnight.
- Punch dough down, turn out onto a floured surface, and roll into a 16 x 12-inch rectangle. Cut this rectangle into 2-inch squares.
- Heat oil in a deep fryer to 375°F. Fry squares until golden-brown on both sides.
- Let cool on paper towels and sprinkle with powdered sugar before serving.
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