Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Start the dough
In a large bowl, dissolve the yeast in the warm water (110 to 115 degrees). Add the evaporated milk, canola oil, sugar, egg and 2 cups of the self-rising flour. Beat until smooth. A stand mixer with a dough hook makes quick work of this, but a wooden spoon and a little arm will get you there too.
- 2
Let it rest overnight
Stir in enough of the remaining flour to form a soft, sticky dough. Don't knead it — beignet dough likes to be left alone. Cover the bowl and refrigerate overnight. That slow, cold rise is what gives them their pillowy inside, so don't rush it.
- 3
Roll and cut
The next morning, punch the dough down and turn it out onto a well-floured surface. Roll it into a 16x12-inch rectangle, then cut it into 2-inch squares with a pizza cutter or a sharp knife. Square with no hole in the middle — that's how they do it in the Quarter.
- 4
Fry them golden
In an electric skillet or deep fryer, heat 1 inch of vegetable oil to 375 degrees. Fry the squares a few at a time, turning once, until both sides are puffed up and golden brown. Lift them out and drain on paper towels.
- 5
Bury them in sugar
While the beignets are still warm, roll them in confectioners' sugar until they're good and covered — this is no place to be shy. Serve them right away with a strong cup of coffee.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
New Orleans Beignets
Created by: DeepSouthDiner
Ingredients
- 1/4 oz active dry yeast
- 1/4 cup warm water
- 1 cup evaporated milk
- 1/2 cup canola oil
- 1/4 cup sugar
- 1 egg
- 4 1/2 cup self-rising flour
- vegetable oil
- confectioners' sugar
Instructions
- Start the doughIn a large bowl, dissolve the yeast in the warm water (110 to 115 degrees). Add the evaporated milk, canola oil, sugar, egg and 2 cups of the self-rising flour. Beat until smooth. A stand mixer with a dough hook makes quick work of this, but a wooden spoon and a little arm will get you there too.
- Let it rest overnightStir in enough of the remaining flour to form a soft, sticky dough. Don't knead it — beignet dough likes to be left alone. Cover the bowl and refrigerate overnight. That slow, cold rise is what gives them their pillowy inside, so don't rush it.
- Roll and cutThe next morning, punch the dough down and turn it out onto a well-floured surface. Roll it into a 16x12-inch rectangle, then cut it into 2-inch squares with a pizza cutter or a sharp knife. Square with no hole in the middle — that's how they do it in the Quarter.
- Fry them goldenIn an electric skillet or deep fryer, heat 1 inch of vegetable oil to 375 degrees. Fry the squares a few at a time, turning once, until both sides are puffed up and golden brown. Lift them out and drain on paper towels.
- Bury them in sugarWhile the beignets are still warm, roll them in confectioners' sugar until they're good and covered — this is no place to be shy. Serve them right away with a strong cup of coffee.