Today I made New Orleans inspired beignets. I’ve always enjoyed ordering these as a starter to my brunch menu. But ya girl is on a budget. So this week, I took the much cheaper and rewarding option, and made them myself. Here’s to hoping they bring you as much joy and deliciousness as they brought me.

Recipe Card:

Ingredients:

-1 1/2 cups lukewarm water

-1/2 cup granulated sugar

-1 envelope active dry yeast

-2 eggs, slightly beaten

-1 1/4 teaspoons salt

-1 cup evaporated milk

-7 cups flour

-6 tablespoons butter

-Nonstick spray

-Oil, for frying

-3 cups powdered sugar

Instructions:

1. In a large to medium bowl, mix water, sugar, and yeast. Let sit for 10 minutes.

2. In a separate smaller bowl, beat the eggs, salt and evaporated milk together.

3. Now, combine the first two bowls: add the egg mixture to the yeast mixture.

4. In a third separate bowl, measure out the flour. Add 3 cups of the flour to the yeast mixture and stir to combine.

5. Add the butter and continue to stir while adding the remaining flour.

6. Remove the dough from the bowl, place on a lightly floured surface and knead until it is smooth.

7. Spray a large bowl with nonstick spray. Put the dough into the bowl and cover with plastic wrap and/or a towel. Let rise at room temperature for at least 2 hours.

8. Preheat oil in a deep-fryer to 350° F or bring a pan of oil to a boil.

9. Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares.

10.Deep-fry and flip when they become a golden color.

11. Allow the fried beignets to dry for a few seconds on paper towels.

12. In a separate plastic bag, add the powdered sugar. Add beignets in the bag.

13. Hold bag closed and shake to coat evenly. For less sugar, sprinkle desired amount of sugar on to the drained, fried beignets.

About Recipe

Level: Easy
Total: 2 hr 30 min

Prep: 15 min
Inactive: 2 hr
Cook: 15 min

Yield: about 3 dozen

Notes:

Dough can be stored over night in fridge, just make sure to allow it to sit at room temperature for at least 30 mins before frying.
Butter can be replaced with shortening.

French Quarter Beignets-Recipe

Recipe Card:

Ingredients:

-1 1/2 cups lukewarm water

-1/2 cup granulated sugar

-1 envelope active dry yeast

-2 eggs, slightly beaten

-1 1/4 teaspoons salt

-1 cup evaporated milk

-7 cups flour

-6 tablespoons butter

-Nonstick spray

-Oil, for frying

-3 cups powdered sugar

Instructions:

1. In a large to medium bowl, mix water, sugar, and yeast. Let sit for 10 minutes.

2. In a separate smaller bowl, beat the eggs, salt and evaporated milk together.

3. Now, combine the first two bowls: add the egg mixture to the yeast mixture.

4. In a third separate bowl, measure out the flour. Add 3 cups of the flour to the yeast mixture and stir to combine.

5. Add the butter and continue to stir while adding the remaining flour.

6. Remove the dough from the bowl, place on a lightly floured surface and knead until it is smooth.

7. Spray a large bowl with nonstick spray. Put the dough into the bowl and cover with plastic wrap and/or a towel. Let rise at room temperature for at least 2 hours.

8. Preheat oil in a deep-fryer to 350° F or bring a pan of oil to a boil.

9. Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares.

10.Deep-fry and flip when they become a golden color.

11. Allow the fried beignets to dry for a few seconds on paper towels.

12. In a separate plastic bag, add the powdered sugar. Add beignets in the bag.

13. Hold bag closed and shake to coat evenly. For less sugar, sprinkle desired amount of sugar on to the drained, fried beignets.

About Recipe

Level: Easy

Total: 2 hr 30 min

Prep: 15 min

Inactive: 2 hr

Cook: 15 min

Yield: about 3 dozen

Notes:

Dough can be stored over night in fridge, just make sure to allow it to sit at room temperature for at least 30 mins before frying.

Butter can be replaced with shortening.

Copyrights Reserved: belitatracey

French Quarter Beignets-Recipe

Recipe Card:

Ingredients:

-1 1/2 cups lukewarm water

-1/2 cup granulated sugar

-1 envelope active dry yeast

-2 eggs, slightly beaten

-1 1/4 teaspoons salt

-1 cup evaporated milk

-7 cups flour

-6 tablespoons butter

-Nonstick spray

-Oil, for frying

-3 cups powdered sugar

Instructions:

1. In a large to medium bowl, mix water, sugar, and yeast. Let sit for 10 minutes.

2. In a separate smaller bowl, beat the eggs, salt and evaporated milk together.

3. Now, combine the first two bowls: add the egg mixture to the yeast mixture.

4. In a third separate bowl, measure out the flour. Add 3 cups of the flour to the yeast mixture and stir to combine.

5. Add the butter and continue to stir while adding the remaining flour.

6. Remove the dough from the bowl, place on a lightly floured surface and knead until it is smooth.

7. Spray a large bowl with nonstick spray. Put the dough into the bowl and cover with plastic wrap and/or a towel. Let rise at room temperature for at least 2 hours.

8. Preheat oil in a deep-fryer to 350° F or bring a pan of oil to a boil.

9. Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares.

10.Deep-fry and flip when they become a golden color.

11. Allow the fried beignets to dry for a few seconds on paper towels.

12. In a separate plastic bag, add the powdered sugar. Add beignets in the bag.

13. Hold bag closed and shake to coat evenly. For less sugar, sprinkle desired amount of sugar on to the drained, fried beignets.

About Recipe

Level: Easy

Total: 2 hr 30 min

Prep: 15 min

Inactive: 2 hr

Cook: 15 min

Yield: about 3 dozen

Notes:

Dough can be stored over night in fridge, just make sure to allow it to sit at room temperature for at least 30 mins before frying.

Butter can be replaced with shortening.

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Copyrights Reserved: belitatracey