Beignet is French for fritter. It is a light and airy yeast pastry that is fried, covered in sweet powdered sugar and served hot, usually with coffee. It is believed that French colonists brought beignets to New Orleans in the 18th century. Beignets are also believed to be the predecessors of the raised donut. Today, beignets are typically square in shape, but for years they were rolled into round balls and drizzled with mocha icing. This was then adapted into the holed donut shape we know today. Café Du Monde is a sidewalk café in New Orleans that is famous for making beignets. The following recipe reflects their method of making this sweet pastry. Just follow these steps and to learn how to make beignets.
Edit Steps
- Beat 1 egg, warmed to room temperature.
- Add 1 cup (236 ml) of lukewarm water and 1/4 cup (59 ml) granulated sugar to the beaten egg in a bowl or stand mixer.
- Mix in 1/2 tsp. (2.5 ml) salt and 2 tbsp. (30 ml) of softened butter.
- Pour in 1/2 cup evaporated milk, 4 cups bread flour or all-purpose flour and 3 tsp. (15 ml) of instant active dry yeast.
- Beat the ingredients on medium speed until the dough is smooth.
- Put the dough into a lightly oiled bowl and cover with plastic wrap.
- Refrigerate for 3 to 4 hours or overnight.
- Roll the dough on a lightly floured surface until it is 1/4 inch (.6 cm) thick.
- Cut the dough into 3 inch (7.6 cm) squares.
- Heat vegetable oil in a deep fryer or large pan until it reaches 350 degrees F (176 degrees C).
- Fry 2 to 5 pieces at a time (depending on the size of your pan) until they puff and brown on the bottom side. Turn them over using tongs and cook until the other side turns the same shade of brown.
- Remove your homemade beignets and place them on paper towels.
- Sprinkle with powdered sugar and serve hot.
- This beignet recipe makes approximately 18 to 24 squares.
Edit Tips
- The dough can be made ahead and refrigerated for up to a week. Punch the dough down when it rises. The dough can also be frozen. Just make sure you roll it out and cut the squares prior to freezing.
Edit Things You'll Need
- 1 egg
- 1 cup (236 ml) lukewarm water
- 1/4 cup (59 ml) granulated sugar
- Stand mixer or hand mixer and bowl
- 1/2 tsp. (2.5 ml) salt
- 2 tbsp. (30 ml) softened butter
- 1/2 cup evaporated milk
- 4 cups bread flour or all-purpose flour
- 3 tsp. (15 ml) instant active dry yeast.
- Vegetable oil
- Plastic wrap
- Flour for rolling
- Rolling pin
- Knife
- Deep fryer or large pan
- Paper towels
- Powdered sugar