Beignets...and the recipe ;)
Well, as I mentioned on my Facebook page, French beignets are something I grew up eating only on special mornings. ....you got it...I'm an Italian born in Louisiana, and eats French beignets. The funnier thing is that my Italian grandma makes the same thing, but swears they're Italian...sort of like Zeppole, but she has her own name for them.
Yes, these are not the healthiest things to eat, but if you are needing a yummy snack, dessert, finger food, breakfast/brunch menu item, these would work wonderfully!
Cafe du Monde makes a great mix you can buy, and that is what we always used...but Paula Deen has a great recipe out there that tastes great and is easy. I know, you might be thinking "oh great, Paula Deen"....I say give the lady a break. Make wise choices about the foods you eat: how much and how often.....and don't judge ;)
Beignets are like French doughnuts....and this recipe feeds a small army, so half it if you want!
French Quarter Beignets Recipe
courtesy Paula Deen
- 1 1/2 cups lukewarm water
- 1/2 cup granulated sugar
- 1 envelope active dry yeast
- 2 eggs, slightly beaten
- 1 1/4 teaspoons salt
- 1 cup evaporated milk
- 7 cups bread flour
- 1/4 cup shortening
- Nonstick spray
- Oil, for deep-frying
- 3 cups confectioners' sugar
In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
Preheat oil in a deep-fryer to 350 degrees F.
Add the confectioners' sugar to a paper or plastic bag and set aside.
Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.
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To see the printable version of the recipe, here is the link, but sometimes recipe links disappear, so that is why I have copied it above.