Beignets are a New Orleans treat – sweet, delicious little pockets of fried dough, dusted with confectioner’s sugar. They’re wonderful with coffee but can be enjoyed anytime!
- Category: Breakfast
1 cup lukewarm water
1/4 cup granulated sugar
1/2 tsp salt
1 large egg — room temp, beaten
2 tbsp softened butter
1/2 cup evaporated milk
4 cups all purpose flour
1 tbsp active dry yeast
1 gallon vegeatble oil — for frying
confectioner’s sugar for dusting
In a stand mixer with a dough hook attachment, combine all ingredients except oil and confectioner’s sugar.
Beat on medium speed until dough is smooth, about 4 minutes.
Remove dough and place onto a lightly oiled surface. Shape into a smooth round and place in a lightly oiled bowl.
Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
Heat oil to 350 degrees.
Remove dough from refrigerator and turn onto a lightly floured surface.
Roll out dough to 1/2 inch thick. Cut into 3 inch squares for traditional beignets, or use biscuit or donut cutters. Avoid overworking dough, do not re-roll scraps more than once.
Carefully drop beignets into hot oil a few at a time- do not crowd the pot. They will puff and float to surface.
Use tongs to carefully turn them over for even browning. Cook until golden brown all around, about 3 minutes.
Remove onto a wire rack to drain excess oil.
While still hot, generously dust with confectioner’s sugar.