‹ Back to New Orleans Beignets

Print Options

New Orleans BeignetsTMB Studio

New Orleans Beignets

TOTAL TIME: Prep: 25 min. + chilling Cook: 5 min./batch YIELD: 4 dozen.
These sweet French doughnuts, inspired by the ones found in Cafe du Monde in New Orleans, are square instead of round and have no hole in the middle. They're 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
  • 4-1/4 to 4-3/4 cups self-rising flour
  • Oil for deep-fat frying
  • Confectioners' sugar

Directions

  • 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 down dough. Turn onto a floured surface; roll into a 16x12-in. rectangle. Cut into 2-in. squares.
  • 3. In a deep cast-iron or electric skillet, heat 1 inch oil to 375°. Fry squares in batches until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar.

Nutrition Facts

1 beignet: 108 calories, 5g fat (1g saturated fat), 6mg cholesterol, 146mg sodium, 14g carbohydrate (5g sugars, 0 fiber), 2g protein.

© 2024 RDA Enthusiast Brands, LLC