Beignets are deep-fried, pillow-shaped French pastries, often called “French doughnuts,” traditionally covered in a thick layer of powdered sugar.
In a large mixing bowl, dissolve yeast in water. Add milk, egg, vanilla, sugar and salt. Add flour, beating vigorously. Dough will be very sticky.
On a floured surface, place one quarter of the dough and roll out with a floured rolling pin to about 1/8 inch thickness. Cut into 4 inch squares. I like to use a pizza cutter to cut dough, because it cuts so easily and slices right through the dough.
Heat oil to 370 degrees.
Drop beignets in a few at a time into heated oil. Beignets will rise to the surface and puff out. As they puff, use tongs to turn over to brown remaining side, about 1-2 minutes each side. Remove from oil and drain on a paper towel. Dust with powdered sugar. Serve warm.
Unused dough may be refrigerated for up to one week in a tightly sealed container.
In New Orleans these pastries are available in food trucks on the street, as well as in many historic and highly rated establishments, such as the Café Du Monde, which has been serving beignets since 1962.
Beignets
These wonderful New Orleans treats can be quickly made for guests by making the dough, rolling it out and cutting into squares and keeping in an airtight container. Squares should be fried just prior to serving.
Ingredients
Instructions
- In a large mixing bowl, dissolve yeast in water. Add milk, egg, vanilla, sugar and salt. Add flour, beating vigorously. Dough will be very sticky.
- On a floured surface, place one quarter of the dough and roll out with a floured rolling pin to about 1/8 inch thickness. Cut into 4 inch squares. Heat oil to 370 degrees.
- Drop beignets in a few at a time into oil. Beignets will rise to the surface and puff out. As they puff, turn over to brown remaining side, about 1-2 minutes each side. Remove from oil and drain on a paper towel. Dust with powdered sugar. Serve warm.
- Unused dough may be refrigerated for up to one week in a tightly sealed container.