Before Dunkin, there was Beignet.
That is pronounced bay-nyay. As a part of our Mardi Gras celebration, we offer this recipe for traditional Beignets. They are a more sophisticated version of a doughnut, worthy of a song by Burl Ives. These are a relatively light, yet filling dessert that is traditional to New Orleans. If you want to go whole hog and do a king cake, there are plenty of recipes out there. We wanted to give you a simple, dish you can whip out with less effort. Plus, if you have been making our other recipes, you already have the oil for frying ready to go. And, there is nothing like fried food to soak up the alcohol that has been flowing all day. Served with a raspberry, chocolate, or caramel dip, these are wonderful any time of day.
Table of Contents
New Orleans Beignets
A French interpretation of a dessert doughnut via New Orleans
Ingredients
- 1/2 T dry yeast
- 1 cups warm water It needs to be around 100 to 110 degrees. To cold won't activate yeast. too hot will kill it.
- 1/2 cup white sugar
- 1/2 t salt
- 1 large eggs
- 1/2 cup milk some recipes call for evaporated milk. either works. if you use fresh, get 4%, not skim or lower fat.
- 4 cups bread flour
- 3 T coconut oil
- oil for frying
- powdered sugar for sprinkling
- Sauces for dipping
Instructions
- whisk the sugar, water and yeast together. set asid in a warm place for about 10 minutes to allow the yeast to bloom
- In a separate bowl, beat the eggs and whisk in the milk. Melt the coconut oil and add that, the eggs, and milk to the yeast water.
- Mix the salt in with the flour in a stand mixer with a paddle attachment or bread hook. slowly add in the liquid until a smooth dough is achieved.
- Allow the dough to rest in the fridge for at least an hour.
- Remove the dough from the fridge and roll it into logs. Cut pieces a couple inches long.
- On a stove top or fryer, heat oil to 350 degrees. Place the dough in the oil. It should puff up nicely. If i doesn't the oil is not hot enough. Flip the beignets to cook evenly on either side. When cooked through, remve from the heat and dry on paper towels.
- Sprinkle with powdered sugar while still hot and serve immediately with your choice of dips
Notes
Temperatures are important here. The water for blooming the yeast needs to be warm, not hot and the cooking oil has to be hot enough to get a good rise, but not so hot that it burns the dough.
I suggest a salted caramel, chocolate, and or a berry dip to accompany the beignets. You could do store bought or make your own. Let us know if you want us to post recipes.