Friday, February 28, 2014


Ever since my daughter tried beignets, she keeps asking me to make them. It makes me feel good that my daughter just assumes I can make them especially since I may make fried foods once a year. Just for her, I figured I would do it. If you have never had a beignet, it taste like a combination of fried dough and a doughnut. It is so light and delicious. This recipe makes a lot. We filled four large storage bags and still had some left over. I'm not even including the ones we ate in the amount of beignets I made. My daughter is happy. My neighbors are happy. Ben-Yay!
1 1/2 cups warm water (about 110 degrees)
1/2 cup sugar
1 (1/4 oz.) package of active dry yeast
2 eggs, slightly beaten
1 tsp salt
1 cup evaporated milk
4 cups bread flour
1/4 cup shortening
3 cups all purpose flour
oil for frying
powdered sugar for dusting the tops

  1. In a medium bowl, combine the water, sugar, and yeast. Set aside for 10 minutes.
  2. In a large bowl, beat the eggs, salt, and evaporated milk together.
  3. Add the yeast mixture to the egg mixture. Mix well.
  4. Add one cup of bread flour at a time. Allow to mix for 1 minute before adding the next cup.
  5. Add the shortening and mix for a couple of minutes.
  6. Add one cup of all purpose flour at a time until the dough begins to pull away from the side. The dough should not be sticky or more flour is needed.
  7. Knead the dough for 8 minutes.
  8. Spray a large bowl with nonstick cooking spray.
  9. Place the dough into the bowl and cover with a greased plastic wrap.
  10. Allow the dough to rise for at least 2 hours.
  11. Preheat oil to 350 degrees F. in a deep fryer or large pan. 
  12. Line a large plate with several sheets of paper towels.
  13. Place a cup of powdered sugar in a sifter and set aside.
  14. On a lightly floured surface, roll out the dough to 1/4 inch thickness.
  15. Cut the dough into 1 inch squares.
  16. Carefully place the dough into the heated oil.
  17. Cook the dough for about 1 minute or until golden brown before flipping it over to allow the other side to cook until a golden brown color.
  18. Remove the beignet from the oil and place onto the paper towel lined plate.
  19. Lightly dust the beignet with powdered sugar.
  20. Serve warm.
Recipe adapted from Paula Deen.

One year ago........................................I made PB Nutella Oatmeal.
Two years ago......................................I made Agent P Sandwich.
Did you already know..............................
-Beignets are very popular in New Orleans especially the French Quarter.
-In 18th century, the French immigrants brought beignets to Louisiana.
-A beignet is a square doughnut with no hole in the middle of it which has been sprinkled with powdered sugar.

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