New Orleans Beignets Recipe
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 cup evaporated milk
- 1/2 cup canola oil
- 1/4 cup sugar
- 1 large egg
- 4-1/2 cups self-rising flour
- Oil for deep-fat frying
- Confectioners' sugar
- 1. In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight.
- 2. Punch dough down. Turn onto a floured surface; roll into a 16x12-in. rectangle. Cut into 2-in. squares.
- 3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry squares, a few at a time, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar. Yield: 4 dozen.
1 each: 104 calories, 5g fat (1g saturated fat), 6mg cholesterol, 142mg sodium, 14g carbohydrate (5g sugars, 0 fiber), 2g protein.
Reviews for New Orleans Beignets
"Absolutely fabulous recipe! For my daughter's birthday she wanted beignets. I could not find the Cafe du Monde mix, so I went with this one. Since I did not have self-rising flour, I added 1 tablespoon baking powder and 1 teaspoon salt. All together I used about 3 cups of flour. The beignets turned out beautifully, crisp on the outside and soft and tasty on the inside. Much better than the box mix!"
"These were simple to make. Keeping the dough in the refrigerator overnight made handling the dough so much easier. I just added a small amount of flour to the dough to remove the sticky. I love the crunchy outside texture and the inside was warm, and soft. I didn't have a injector for the preserves but I feel it is just as easy to serve that on the side. My motto KISS (keep it simple stupid) Will definitely be making these again, although, these will last for awhile in the freezer."
"These are great! The are super fluffy and sweet. They were just what we were looking for."
"These little square donuts are really special. the taste is GREAT and EASY to make. I will be making again. I put raspberry seedless preserves in half of them (as per husbands request) O! my WONDERFUL."
"I made these day before yesterday and they are wonderful. I made several of them in the 2 inch squares then made some as 2" x 6" long johns and they all turned out great. some of them I dusted with the powdered sugar. as written, and some I glazed with powdered sugar and milk, and some glazed with powdered sugar,brown sugar and milk and a drop of maple. I ended up with 32 and put half of them in the freezer. we ate some yesterday morning, then this morning they were a tiny bit tough, so I popped them into the microwave for 10 seconds and they were again nice and soft. these are certainly a keeper!"
"Very good and easy to make."
"Absolutely loved these! So easy to make the night before and fry in the morning! My son asked for these for his birthday, instead of the his traditional request of cinnamon rolls! high praise!"
"Beignets are a classic Louisiana treat! This is a great recipe!"
"hherman5121 if you read the recipe a little further, you will read that you add the rest of flour until it is a soft dough, you may not need the all flour, hope this helps"
"The ingredients says 4 1/2 cups of self-rising flour and the directions say 2 cups of the flour what happens to the other 2 1/2 cups?"
"It has such a delightful southern taste! And fun to make too!"
"So wonderful!!!! I've made them twice! I put the powdered sugar in a large zip lock back and threw the warm Beignet in and shook them around!!! They did not last!!"
"I made these for breakfast this morning. They were not quite what I expected. I expected them to taste more like the funnel cakes I buy at the county fair, but they were still very good. They were really easy and everyone like them."
" YUMMY!When I'm strapped for time, I just pop open a can of biscuits, cut them in half, fry them, add the powdered sugar and laissez bon temps roule! (Let the God Times Roll) "