August 3, 2025

Beignets

The word “beignet” means “bump” or “to raise”. This light pastry puffs up when placed in hot oil. It is dusted heavily in powdered sugar and enjoyed with a cup of café au lait. The Louisiana beignet is said to come from France, French-Canada or the Caribbean, through French – speaking colonists. It is not to be mistaken for a fritter or a doughnut, which are denser. The beignet’s hallow center is seen on the first bite. You will also see powdered sugar on your face and your clothes! There is no hiding that you have just had beignets!

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INGREDIENTS

1 package active dry yeast
1/2 cup warm water
1/2 cup sugar
1 teaspoon salt
1 beaten egg
1 cup evaporated milk
7 cups all-purpose flour
¼ cup soft shortening
Vegetable oil for frying
Confectioners’ powdered sugar

PREPARATION

In a large mixing bowl, sprinkle yeast over warm water, and stir to dissolve the yeast. Set aside for 5 minutes until frothy. Add the sugar, salt, eggs, milk and dissolved yeast in the mixer and blend well. Add 4 cups of flour and beat until smooth. Add the shortening and then beat in the remaining 3 cups of flour. Place the dough into a larger bowl and cover with plastic wrap. Place in the fridge overnight to rise.

When ready to fry the beignets, roll out the dough on a floured surface. Roll dough approximately 1/8 inch thick. Cut the dough into 2 ½ inch squares.

Then fry the dough in oil (~360 degrees) until golden brown on both sides.

Remove the beignets from the oil and place on paper towel to drain. Sprinkle the beignets with powdered sugar and serve with a cup of café au lait or a cold glass of milk.

This can be breakfast or dessert!

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Beignets

Course Breakfast, Dessert

Author Monique Olivier Getzinger

Equipment

1 Heavy grade mixer

Ingredients

1 package active dry yeast
1.5 cup warm water
1/2 cup sugar
1 tsp salt
1 egg
1 cup evaporated milk
7 cups all-purpose flour
vegetable oil for frying
confectioner's powdered sugar

Instructions

Make the dough the day 1

In a large mixing bowl, sprinkle yeast over warm water, and stir to dissolve the yeast. Set aside for 5 minutes until frothy.
Add the sugar, salt, eggs, milk and dissolved yeast in the mixer and blend well.
Add 4 cups of flour and beat until smooth.
Add the shortening and then beat in the remaining 3 cups of flour.
Place the dough into a larger bowl and cover with plastic wrap.
Place in the fridge overnight to rise.

Frying beignets day 2

Heat oil in fryer to 360 degrees.
Set a platter with paper towels for fried beignets.
Roll out the dough on a floured surface. Roll dough approximately 1/8 inch thick. Cut the dough into 2 ½ inch squares.
Then fry about 3 beignets at a time depending on the size of the fryer. The beignets should not touch each other or the bottom of the fryer. When they turn golden brown, they easily flip over to brown the other side.
Remove the beignets from the oil and place on paper towel to drain. Sprinkle the beignets with powdered sugar and serve.
Beignets are best when they are eaten immediately.
Beignets taste great with café au lait ora glass of cold milk. This can be breakfast or dessert!!
Makes about 3 dozen beignets.