Last updated on June 29th, 2018 at 12:19 pm
Nothing beats homemade Beignets! They’re soft, pillowy, fluffy and airy, not to mention totally scrumptious. Close your eyes, take a bite and enjoy!
One thing’s for sure, the hot weather will never stop me from cooking or baking in my kitchen. Especially when I have a craving and today’s craving was beignets. I know you can always get in your car and go buy some donuts, but nothing beats a good homemade donut. No matter how hot it is.
I have been making donuts for as long as I remember. In fact, this is probably one of the few sweet things my mom used to make, so I loved to be in the kitchen with her when she was making donuts. My job was to sprinkle powdered sugar all over them, the best job, if you ask me!
Beignet is a french word and it’s synonymous with the English “fritter” made from deep fried choux pastry. These fried fritters are sometimes also filled with fruit. But today, what we know as a beignet is mostly a square piece of dough, deep fried and dusted with powdered sugar. This is probably what people think of when hearing the word beignet. Beignets are also quite popular in New Orleans Creole cuisine, brought there by the French colonists back in the 18th century.
The recipe I’m using here is based on Paula Deen’s recipe. I remember I saw this on her show a long time ago so I used her recipe which I modified a bit. I used butter instead of shortening and I used milk instead of evaporated milk. I also cut her recipe in half, her original recipe calls for 7 cups of flour and that just seems like a lot of beignets to me. Even the 3 1/2 cups of flour made quite a few beignets. But if you’re planning on feeding a huge crowd go ahead and double the recipe because one thing’s for sure, these will disappear off the table in no time.
I love these little beignets because they are not sweet at all and if you want them sweeter just a lot more powdered sugar on them.
Before frying these beignets make sure your oil is hot, it needs to be 350 F degrees. Try one at first and check out the oil, the beignet should fry pretty quickly. Fry the beignets, about 5 or 6 at a time. Be careful, they fry quickly, so you have to stand by them and flip them when they’re done on one side. When they’re done, all you have to do is sprinkle them with powdered sugar and enjoy. They are truly delicious, light and fluffy.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 3/4 cup water lukewarm
- 2 1/4 tsp active dry yeast (or 1 envelope)
- 1/4 cup sugar
- 1 egg
- 1/2 cup milk
- 3 1/2 cups all-purpose flour
- 1/2 tsp salt
- 2 tbsp butter unsalted and softened
- vegetable oil for frying
- powdered sugar for sprinkling optional
- In a small bowl combine the water, yeast and sugar. Whisk it all together a bit and let it sit for about 5 to 10 minutes until the yeast dissolves and starts to froth up.
- Once the yeast has dissolved, add the egg, milk and whisk.
- To the bowl of your mixer combine the flour and salt. Add the yeast mixture and butter to the bowl. Using the dough hook, mix it well until well incorporated. You will know that the dough is done when it comes clean from the sides of the bowl.
- Remove the dough from the mixer and place it in an oiled bowl. Cover it with a clean damp towel or plastic wrap and let it sit and double in size, anywhere from 1 to 2 hours, in a warm place.
- Roll out the dough in a long rectangle that's about 3/4 of an inch in thickness. Cut the dough in long strips then cut the strips to form squares.
- Add about 3 inches of oil to a deep frying pan, I used a Dutch Oven. Before frying the beignets make sure the oil is hot, it needs to be 350 F degrees. Fry the beignets, about 5 or 6 at a time until golden brown on both sides. Make sure you turn them on both sides to fry them evenly.
- Transfer the beignets to a large bowl lined with paper towels to drain some of the excess oil. Sprinkle beignets with powdered sugar and serve.