Quantcast
Recipe for Beignets | Almanac.com

Order Your Almanac Today!

Beignets

Photo Credit
f11photo/Shutterstock
Yield
Makes 2 to 3 dozen.
Category
Bread
Course
Side Dishes
Sources
Weekly Wisdom
February 17, 2023
Print Friendly and PDF

Mardi Gras is Tuesday, February 21! In New Orleans, fried dough pillows called beignets are the favorite. To celebrate Carnival season, make the dough the night before; then fry in the morning so they’re hot and heavenly!

 

Ingredients
1 package dry yeast
1/2 cup warm water
1/2 cup evaporated milk
1 egg
1 teaspoon vanilla extract
1 tablespoon oil
1/4 cup sugar
1 teaspoon salt (optional)
3 cups flour
oil for deep frying
powdered sugar
Instructions

Dissolve yeast in the warm water. Add next five ingredients plus optional salt, if desired, then beat in the flour. Dough will be sticky.

On a floured board, roll out the dough to about 1/8 inch. Cut into 2-inch squares.

Heat oil to 370 degrees F. Drop beignets in oil a few at a time. As they puff, turn them to brown other side. Remove, drain, and dust with powdered sugar.

More Like This

Comments

Sarah Pogue (not verified)

7 months 1 week ago

I’m not sure if I missed this but I don’t see instructions on how to make these. I see to mix the dough, but then it doesn’t say if we knead it and how to store it overnight. Do we put it in the refrigerator or leave it on the counter. I’m just confused on what to do after I have mixed the ingredients together.

From what I can tell, you don't let it rise and then knead it again..i think you just deep fry what you want and im going to look for other recipes to see if the rest of it can be saved but it seems to be just the right amount for one time cooking

jean (not verified)

7 months 1 week ago

Is all-purpose aka plain flour used? Since it 'said' salt was optional, I am thinking so.

Monica Swift-H… (not verified)

1 year 7 months ago

The first time I made beignets, I used canola oil. We had just come from New Orleans and my husband and I both said, good, but not exactly right. If you want the taste of NOLA, cottonseed oil is what they use to fry them up. Sadly, I can't find it on the west coast and now can't find it online, at least not affordable. :(

You can find cottonseed oil in grocery stores in Jewish neighborhoods about a week before Passover. The main kosher for Passover oil used is rape seed / cottonseed. It will be seasonal, so if you want a large supply, buy a few bottles.

Susan Las (not verified)

2 years 7 months ago

To Elle,maybe is was a simple misprint,maybe they meant Make Beignets ..thanks for your clever hubbys comment,it made me laugh.
This is a traditional recipe and if it could be baked it certainly would alter the taste and texture.

Elle Jaye (not verified)

2 years 7 months ago

I was directed to this recipe with the email stating "How to Bake Beignets". I do not see any information in this recipe regarding baking. Disappointing. My husband said it's a "bake and switch" email. (wry smile)

Eric Aschendorf (not verified)

2 years 7 months ago

I have only had Beignets a few times. Every time the center was gooey. What are the people doing wrong that leaves them apparently uncooked in the center?

Ramona Brown (not verified)

1 year 7 months ago

It could be you are not rolling it thin enough these are much like
Mexican Sopapillas it has to be thin

Hi, Eric. The problem may be that the cooking oil was too hot. In this case, the outside browns fast and does not allow for the inside to cook thoroughly.