Whip up a batch of these fluffy beignets, and you’ll swear you’re in the Big Easy.
But it was worth it.
This time in the fridge allows the yeast to develop slowly, making a particularly fluffy and flavorful beignet.
Credit:Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
Add eggs, salt, evaporated milk, and remaining sugar.
Mix lightly to combine.
Prepare the dough:
Heat remaining water in the microwave until hot.
Credit:Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
Add shortening and mix until melted.
Add shortening mixture to yeast mixture along with 4 cups bread flour.
Using hook attachment, mix until a sticky dough forms.
Credit:Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
Gradually add remaining 3 cups of bread flour, mixing until the dough is smooth and pliable.
Transfer to a lightly greased bowl, turning dough to grease entire surface.
Cover and refrigerate for 4 to 24 hours.
Credit:Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
Cut out beignets:
Lightly dust a clean surface with flour and roll dough to 1/4-inch thickness.
Cut into 2 1/2-inch squares.
Fry in oil until golden brown and puffed (about 2 minutes per side).
Credit:Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
Drain on paper towels.
Immediately dust with powdered sugar and serve warm.
What Are Beignets?
Credit:Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
Do Beignets Taste Like Doughnuts?
Beignets are similar to doughnuts in that they’re sweet, fried dough, and total comfort food.
Beignets are pillowy in the center and crisp on the edges.
Credit:Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
Think of them as an elevated doughnut, with textural contrasts and a mellow flavor.
But don’t expect any glazes, sprinkles or fillings.
Beignets are meant to be quick to make, quick to assemble, and easy to eat.
Credit:Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
When rolling the beignet dough, take care not to go too thin.
The thinner the dough, the flatter the beignet.
double-check your oil is at the correct temperature for a quick puff when the dough hits the oil.
Credit:Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
Oil that’s too hot will quickly brown the beignets before the centers have a chance to cook.
confirm to check your oil temperature, and reduce the heat if your beignets are browning too quickly.
Credit:Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
