Beignets
HB-0241 · Hand-built original · Louisiana
No need to head to the Big Easy for a fresh bag of beignets. You can make this trademark New Orleans treat right at home with this simple beignet recipe.
Louisianapastry, dessert1 hr 30 minServes 22110 kcalVegetarianDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:22quantities adjust to match
Ingredients
- 1 1/4 tsp instant yeast
- 12 Tbsp warm water (about 110°F)
- 1¾ oz white sugar
- 1/2 tsp salt
- 1 egg, beaten
- 8 Tbsp evaporated milk
- 15½ oz all-purpose flour, divided
- 2 tbsp shortening, softened
- 1 spray of non-stick cooking spray
- 1 qt vegetable oil, for deep-frying
- 1 oz confectioners' sugar, for dusting
Method
- Stir the yeast into the warm water with a pinch of the sugar and leave for 5 minutes until foamy.
- Whisk in the remaining sugar, the salt, egg and evaporated milk. Stir in half the flour until smooth, then rub in the shortening and add the rest of the flour to form a soft dough.
- Knead on a lightly floured surface for 5 minutes until smooth and elastic. Put in a bowl sprayed with non-stick spray, cover, and leave in a warm place for about 1 hour until doubled.
- Roll the dough out on a floured surface to about ¼ in thick and cut into roughly 2 in squares; you should get about 22. Cover and rest for 10 minutes.
- Heat the vegetable oil in a deep heavy pan to 356°F. Fry the squares a few at a time for 1-2 minutes per side, turning once, until puffed and golden; they cook fast, so watch them closely.
- Drain on kitchen paper, dust very generously with confectioners' sugar while hot, and serve immediately.
Prep: 1 h 15 min · Cook: 15 min · Total: 1 h 30 min
Nutrition (per serving, where published)
110 kcalCalories
2.7 gProtein
19.5 gCarbs
2.2 gFat
1.2 gSaturates
0.5 gFibre
4.1 gSugars
74 mgSodium
10 mgCholesterol
42 mgPotassium
19 mgCalcium
1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data