French Quarter Beignets

French Quarter Beignets

  • 1 envelope Active Dry Yeast
  • 3/4 cup warm water
  • 1/4 cup sugar
  • 1/2 tsp. salt
  • 1 egg, beaten
  • 1/2 cup Evaporated Milk
  • 3-l/2 to 3-3/4 cup all purpose flour
  • 2 Tbs. shortening
  • Vegetable oil for frying
  • Confectioner's sugar

Combine yeast, water and sugar in the work bowl of a stand mixer fitted with a dough hook.  Let set until frothy, about 5 mins.

Add salt, egg and evaporated milk.  Mix on low.  Add half of the flour and mix until incorporated.  Add shortening.  Add remaining flour, a little at a time until well incorporated and dough is not sticky.  Knead on low for 5 minutes.  Place the dough into a large oiled bowl, cover and let rise until doubled in bulk, about 1-1/2 hours

Punch down the dough and turn onto a floured surface and roll into a rectangle about 1/2" thick.  Cut into 2" x 3" squares, and place on a floured baking sheet and let rise an additional 40 minutes.

Heat 2-3" of vegetable oil in a large saucepan to 350 degrees.  Carefully place 2 to 3 beignets into the hot oil and fry until golden brown.  These fry very quickly.  Remove to a paper towel lined plate to drain.  Serve hot with plenty of powdered sugar.

Beignet is the french word for "fried dough".  Most cultures have some version of this.  In polish cuisine, they are called Paczki (POHNCH-kee), Italians have zeppole.  Polish Paczki are usually filled with jam or jelly and coated with sugar or dusted with confectioner's sugar.  Beignets are loaded with powdered sugar.

Remember not to wear anything black while enjoying these, the powdered sugar will be a dead giveaway that you've been munching on these delightful little pillows.

Enjoy with a hot cup of Cafe Au Lait - 1 part French Roast Coffee and 1 part steamed milk.

Laissez Les Bon Temps Roulez

"Let the Good Times Roll!"