Have the wonderful experience of eating New Orleans Beignets right in your home with this easy Homemade Beignets recipe.
Think you have to live in New Orleans to enjoy Beignets? Think again. These pillowy pieces of deep fried dough coated in powdered sugar can be enjoyed at home. They’re really not hard at all to make.
All it takes to make beignets is some dough and some hot oil. They can be enjoyed for breakfast, dessert, or a snack and are especially good with a cup of coffee.
That’s a mound of beignets isn’t it?
This Homemade Beignets recipe is from Paula Deen and like all her recipes, it is slap your mama good!
It is best to make the dough a day ahead of time so plan ahead. Also, this recipe makes a huge amount of beignets, so you may want to cut it in half if you don’t plan on feeding half the neighborhood.
Be sure to go heavy on the powdered sugar. 🙂
Watch the short video below to see how easy it is to make Homemade Beignets.
- 1 1/2 cups lukewarm water
- 1/2 cup granulated sugar
- 1 envelope active dry yeast
- 2 eggs, slightly beaten
- 1 1/4 teaspoons salt
- 1 cup evaporated milk
- 7 cups bread flour
- 1/4 cup shortening
- Vegetable oil
- 3 cups confectioners' sugar
- Mix water, sugar, and yeast in a large bowl and let sit 10 minutes.
- In a medium bowl, whisk the eggs, salt, and evaporated milk together.
- Add egg mixture to yeast mixture and mix.
- Stir in 3 cups of bread flour. (A wooden spoon is good for stirring.)
- Add shortening and stir it in. Stir in remaining flour.Note: The video above shows melted shortening being used, but there is no need to melt the shortening. It will mix in just fine in solid form.
- Place dough on a lightly floured surface and knead until smooth.
- Coat a large bowl with oil, place dough in bowl and cover with plastic wrap.
- Let rise at least 2 hours or place in refrigerator overnight.
- Pour about 3 inches of oil in a Dutch oven and heat to 350 degrees.
- Roll dough to 1/4-inch thickness and cut 2-inch squares. (This is easy to do with a pizza cutter.)
- Working about 4 at a time, place in oil and fry, flipping continuously until they are golden brown.
- Test one to make sure it is cooked through. Drain on paper towels and coat with powdered sugar.
Recipe Source: slightly adapted from Paula Deen
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