In honor of Mardi Gras, I decided to make some beignets over the weekend. Of course, anything french is appealing to me, and beignets are basically square doughnuts. So, I gave these a try and they were scrumptious! Good for you? Not really. But still scrumptious. And hey, it’s not so bad if you only eat them once a year, right?
New Orleans Beignets 1 package active dry yeast
1/3 cup warm water (11o-115 degrees)
1 cup evaporated milk
1/2 cup canola oil
1/4 cup sugar
4 1/2 cups self-rising flour
In a large bowl, dissolve yeast in warm water. Add the milk, oil, sugar and egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight.
Punch dough down. Turn onto a floured surface; roll into a 16 inch x 12 inch rectangle. Cut into 2 inch squares.
In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry squares, a few at a time, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioner’s sugar.
Yield: 4 dozen
I just love dough recipes that rise overnight in the refrigerator! And this one is super easy – it took less than 15 minutes to make the dough.
This is how it looked when I put it in the refrigerator. And here’s how it was the next morning! Not much rising going on, as you can see. Still made a ton of doughnuts though! It rolled out very nicely!
Look at how cute these little guys are! Mmm…just waiting to be fried up! I don’t have a deep fryer or anything like that, so I cooked them in a pan with about an inch or so of canola oil (BAD, I KNOW). They cooked very fast! As soon as they were done I sprinkled powdered sugar all over them and they were instantly devoured by my children. Or should I say inhaled? (We don’t eat doughnuts much around here.) Bon appetit!