New Orleans Beignets
These sweet French doughnuts are square instead of round and have no hole in the middle. This beignet recipe is a traditional part of breakfast in New Orleans. —Beth Dawson, Jackson, Louisiana
Ingredients
- 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
Reviews
The recipe does not call for salt. You need a little salt. It was really bland. I mean, it’s mostly flour. You need salt. I suppose if you’r taste buds have been destroyed due to radiation exposure, I’m sure they would be ok. Other wise, add a teaspoon of salt. For the love of god, add salt
My family loves these! I've made these beignets the past several years on Shrove Tuesday and will be making them again this year. I add a tablespoon of lemon zest to the dough, which is the only change I make. The beignets are easy to prepare and always turn out great. Delicious!
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.
perfect
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!