Save on Pinterest

New Orleans Beignets

These sweet, square and holeless French doughnuts are known as beignets. New Orleans’ traditional breakfast always includes a few of these powdered sugar delicacies. —Beth Dawson, Jackson, Louisiana
  • Total Time
    Prep: 25 min. + chilling Cook: 5 min./batch
  • Makes
    4 dozen

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, room temperature
  • 4-1/2 cups self-rising flour
  • Oil for deep-fat frying
  • Confectioners' sugar

Directions

  • 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.
  • Punch down dough. Turn onto a floured surface; roll into a 16x12-in. rectangle. Cut into 2-in. squares.
  • 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.
Editor's Note
As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutrition Facts
1 beignet: 108 calories, 5g fat (1g saturated fat), 6mg cholesterol, 146mg sodium, 14g carbohydrate (5g sugars, 0 fiber), 2g protein.

Recommended Video