New Orleans Beignets
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There are two types of Beignets, one more like an éclair and the other like the Famous New Orleans Beignets. This was the second recipe I made in the early 70’s.
Here’s the recipe:
Ingredients:
- 1 1/2 cups of water at about 105’F (room temp if using instant
yeast) - 1 1/2 Tablespoons of instant yeast
- 2/3 cup sugar (I only use pure cane sugar)
- 1 Teaspoon salt
- 2 Large eggs (room temperature)
- 1 Cup Pet Evaporated milk
- 7 Cups of all purpose flour (I exclusively use King Arthur)
- 1/4 Cup vegetable shorting (I use Crisco; other brands don’t
seem to produce the same results - Oil for frying
- Lots of powder sugar to sprinkle when the Beignets are done
Procedure:
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Mix all ingredients except frying oil and powder sugar into a mixing bowl. I use a stand mixer with dough hook. Knead for about 5 minutes.
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Add additional flour into mixing bowl while mixing just until the dough is firm and no longer sticks to the side of the bowl
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Refrigerate Overnight
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Pre heat frying oil to 350’F
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Roll dough into a sheet at 3/16 to 1/4 inch. Cut into rectangles
2 1/2 by 3 1/2 (I find that using a pizza cutter is better than using
a knife.) -
Frying takes about 3 minutes, but fry to a rich golden brown,
flipping about half way through the frying -
Remove from fryer and liberally sprinkle with powder sugar.
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Serve Hot
Note: Some people like smaller, couple of bite beignets. It will make it harder to flip than the larger ones.
Also, this dough, if kept refrigerated, is good for 3 to 4 days. Just roll out what you need and keep the rest for the next few days.
Here’s my sous chef:
- 1 1/2 cups of water at about 105’F (room temp if using instant
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Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributorsreplied to Chef on last edited by
Chef oh man. Thanks for the post. Definitely saving this recipe. Had some recently when we went to Nashville and my wife is still talking about them every few days. May have to try my hand at making them.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Surg on last edited by
Surg you are welcome.
I’ll be adding one modification, that of this dough is good for at least 3 to 4 days.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Chef on last edited by
Chef Thanks again for a great recipe.
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The first time I had a beignet from Cafe Du Mond I about choked to death from inhaling the powdered sugar on accident.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to HerbcoFood on last edited by
HerbcoFood That has happened to the best of us.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to HerbcoFood on last edited by
HerbcoFood said in New Orleans Beignets:
The first time I had a beignet from Cafe Du Mond I about choked to death from inhaling the powdered sugar on accident.
The secret to not choking on the powdered sugar is to get more of it on your cheeks like the Sous Chef does.
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processhead I remember when I did it looked like I murdered a stuffed animal. Also the problem could have been my sobriety while there…you know us young kids and NOLA!!!
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to HerbcoFood on last edited by
HerbcoFood said in New Orleans Beignets:
processhead I remember when I did it looked like I murdered a stuffed animal. Also the problem could have been my sobriety while there…you know us young kids and NOLA!!!
You haven’t really experienced NOLA until you have walked around all afternoon in the quarter with an open container working up a good appetite for some tasty delicacy for supper.
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processhead Oh but I have sir, oh but I have!
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to HerbcoFood on last edited by processhead
HerbcoFood said in New Orleans Beignets:
processhead Oh but I have sir, oh but I have!
I was pretty sure you had. My comment was directed to all of those who have never, but certainly wished they had!
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processhead Hahaha ok. Too easy to get there from Houston being just over an hour by plane.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Chef on last edited by
Chef Looks like your sous chef might also be your taste tester, probably should ask for a raise doing two jobs!
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Chef Whoo Boy those look good! We had a few when taking a coffee break between inspections when we were in New Orleans last week. I don’t think Andrew had ever tried any before & of course he liked them. However, yours look much better & wish we could get ahold of some of those cooked up fresh with a little chicory coffee, which believe it or not, I could not find on this run. Some folks did not even know what it was.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to processhead on last edited by
processhead He has had a few powder sugar fights with his friends. LOL
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Those look amazing!
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Chef on last edited by
Chef those look great and it looks like yall were having some fun too.
congrats
