Beignets are deep-fried pastries with a rich history and cultural significance, especially in New Orleans cuisine. Their origins can be traced back to French cuisine, where similar pastries have been prepared for centuries. The term “beignet” comes from the French word for “bump,” which aptly describes their puffed shape when cooked. Beignets have become synonymous with New Orleans’ rich culinary tradition, representing the blend of French, Creole, and American influences that define much of the city’s food culture. They are often enjoyed with coffee and have become a must-try treat for visitors to the region.
Prep Time
30 minBake Time
15-20 minYield
3 dozenRating
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Loading...| 1 ½ cups warm water (between 110°F and 115°F) | |
| ⅔ cup granulated sugar | |
| 2 ¼ teaspoons active dry yeast | |
| 2 large eggs (at room temperature) | |
| 1 cup evaporated milk | |
| 2 ½ teaspoons pure vanilla extract | |
| 7 cups ROGERS FOODS UNBLEACHED BREAD FLOUR (use more flour if the dough is too sticky) | |
| 1 ½ teaspoons salt | |
| 5 tablespoons unsalted butter (at room temperature) | |
| 4 cups peanut oil (for deep frying) | |
| 2 cups confectioners’ sugar |
Beignets are deep-fried pastries with a rich history and cultural significance, especially in New Orleans cuisine. Their origins can be traced back to French cuisine, where similar pastries have been prepared for centuries. The term “beignet” comes from the French word for “bump,” which aptly describes their puffed shape when cooked. Beignets have become synonymous...
| 1. | Whisk the warm water, sugar, and yeast in a medium bowl. Let the mixture sit for about 10 minutes until it bubbles and forms a foam. |
| 2. | In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Blend in the vanilla and evaporated milk. Gradually incorporate 3 and 1/2 cups of flour until well combined. Reduce the mixer speed and slowly add the yeast mixture; continue to mix until smooth. |
| 3. | Add the butter and mix until thoroughly combined. Then, stir the remaining 3 and 1/2 cups of flour and salt. Beat the dough until it becomes smooth and cohesive, which should take about 2 minutes. Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 2 to 24 hours. (longer is better) |
| 4. | Line a large, rimmed baking sheet with three layers of paper towel and set it aside. |
| 5. | Heat 4 inches of oil to 360 degrees Fahrenheit in a large enamelled cast-iron pan. Remove the dough from the refrigerator. Roll it out into a rectangle 1/4 inch thick on a lightly floured surface. Cut the dough into squares, each 2 1/2 inches. |
| 6. | Fry the dough in batches until it puffs up and turns a lovely golden brown, about 1 minute. Transfer the beignets to the prepared baking sheet using a slotted spoon and continue with the remaining dough. |
| 7. | Dust with icing sugar and serve immediately! Some enjoy chocolate sauce or strawberry jam for dipping! |
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