The best beignets I have ever had are the ones my mom made growing up However, those from Cafe Du Monde in New Orleans, Louisiana, are a close second. Beignets are traditionally made with a choux pastry and deep-fried until golden brown. They are then doused with powdered sugar and devoured with a cafe au lait. Kids love these with fresh strawberry jam or orange honey butter.
Total Timea day or more
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Mealdinner, kid snack, snack
Taste and Texturesweet
Type of Dishdessert
- ¾ cup warm water (100-115°F)
- 1 package active dry yeast
- ¼ cup sugar
- ½ teaspoon salt
- 1 large egg
- ½ cup evaporated milk
- 3½ cups flour
- 3 tablespoons softened butter
- 1 quart vegetable oil, for frying
- 1 cup confectioners sugar for dusting
Pour the warm water into a large bowl, sprinkle in the yeast, and add 2 teaspoons of the sugar. Stir until dissolved. Let sit and proof for 10 minutes. Add the remaining sugar, salt, egg, and evaporated milk. Gradually stir in 2 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. Beat in the butter, then add the remaining flour. Beat it in with a spoon until it becomes too stiff to stir, and work in the rest with your hands. Put the dough into a greased bowl, cover with plastic wrap, and refrigerate overnight.
Preheat the oven to 200°F. On a lightly-floured board, roll the dough out to about 1/8 inch, and cut 2½- by 3½-inch pieces with a sharp knife. Heat the vegetable oil in a 5½-quart Dutch oven to 360°F. When it reaches the desired temperature, turn the heat down slightly. Fry the beignets in batches of 4, turning them over a few times until they puff up and are golden brown on both sides (about 2-3 minutes per batch). Remove with a slotted spoon to layers of paper towels, then transfer to your preheated oven until all the beignets are finished. Sprinkle generously with powdered sugar, and serve on a platter or on dessert plates.
2006 Sharon Kramis and Julie Kramis Hearne