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authentic beignets

(4 ratings)
Blue Ribbon Recipe by
donna morales
New Orleans, LA

Grew up eating these all the time. Nothing in the world like them. One order of them was 3. They were always served in those little lunch paper bags with a ton of powdered sugar back then. We'd close the bags and shake them up to get as much powdered sugar on the donuts as we could. Then when we finished the donuts we would eat the powdered sugar which had a lot of clumps from the moisture of the heat from the donuts. And didn't put an ounce of weight on me. Those days are long gone. It cost a quarter for the three donuts and a carton of chocolate milk. We were too little for the coffee.

Blue Ribbon Recipe

Oh, how we love beignets. They're a must when visiting New Orleans, but we had never made them ourselves. This is another example of a culture's fried dough. In this case, they're served hot and smothered in a ton of powdered sugar. These beignets are fried to golden perfection and are slightly crisp around the edges. Break it open and the inside is fluffy and soft. Lick your fingers good, they're the perfect treat on a lazy morning for breakfast or brunch.

— The Test Kitchen @kitchencrew
(4 ratings)
method Deep Fry

Ingredients For authentic beignets

  • 1/2 c
    boiling water
  • 2 Tbsp
  • 1/4 c
  • 1/2 tsp
  • 1/2 c
    evaporated milk
  • 1/2
    package dry yeast
  • 1/4 c
    warm water
  • 1
    egg, beaten
  • 3 3/4 c
    all-purpose flour, sifted
  • confectioners' sugar

How To Make authentic beignets

  • Boiling water over the shortening, sugar, and salt, and milk.
    In a large mixing bowl, pour the boiling water over the shortening, sugar, and salt. Add the milk and let it stand until warm.
  • Dissolving yeast in warm water.
    In a small bowl, dissolve the yeast in the warm water.
  • Yeast and egg added to the milk mixture.
    Add to the milk mixture with the egg.
  • Flour stirred in.
    Stir in two cups flour and beat. Add enough flour to make a soft dough.
  • Dough in a greased bowl.
    Place the dough in a greased bowl, turning it to grease the top. Cover with wax paper and chill in the refrigerator until ready to use.
  • Rolled out dough cut into squares.
    On a lightly floured surface, roll the dough to 1/8 inch thickness. Cut into 2-inch squares
  • Beignets frying in oil.
    Fry in hot oil (350 degrees). Brown on one side then flip and brown on the other side.
  • Beignets dusted with powdered sugar.
    Drain on paper towels and sprinkle with powdered sugar and serve hot.
  • Inside of an Authentic Beignet.
    This recipe will make about 2 dozen beignets.