If you’ve never had sugary, billowy beignets – or even if you have – this no-fail recipe will make you oh so happy. Awesomely delicious nuggets of airy fried dough await you. Beignets are the perfect addition to your next breakfast, brunch, or afternoon tea.
Despite popular belief, beignets are very easy to make. The dough comes together in less than 30 minutes. After a hands-off, overnight rise in the refrigerator, the dough is rolled, cut, fried, and coated with powdered sugar.
Beignets are best (and traditionally) served with coffee but preserves make a nice companion, too.
Btw, if you are adverse to using shortening in the recipe (I understand), feel free to substitute with melted unsalted butter.
If you love this recipe and want more delicious brunch and breakfast recipes, check out my cookbook Beach House Brunch on Amazon. 🙂
New Orleans Beignets
- Warm the evaporated milk to 110°F and place in a large electric mixer bowl. Stir in 1 tablespoon sugar and the yeast. Let sit for 5 minutes to activate yeast.
- Add the flour, shortening, salt, vanilla, egg and remaining 2 tablespoons sugar to the mixer bowl. Knead with the dough hook attachment for 5 minutes on medium-low speed. Scrape down bowl as needed.
- Transfer dough to a greased bowl (dough will be tacky), cover with plastic wrap, and let chill in the refrigerator overnight.
The next day,
- On a lightly floured surface, roll the dough to a 10x14-inch rectangle, about ¼” thick. Use a pizza cutter to portion out 12 rough squares. Lay them on a parchment-lined tray and cover with a towel.
- Fill a large pot (like a Dutch oven) with vegetable oil 2 to 3-inches deep and warm to 350°F over medium heat.
- Fry the dough in batches for 2 to 3 minutes until golden brown, flipping the pieces over every 20 seconds. Transfer to a wired rack.
- Place 2 cups powdered sugar in a large bowl. Generously coat the warm beignets with powdered sugar and serve.