New Orleans Style Beignets Recipes

Steps:

• Combine the Yeast, Water, and Sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand).
• Let this sit until frothy, about 5 minutes, then add the Salt, Egg, and Evaporated Milk.
• Mix on low speed, then add half of the flour until it starts to come together, then add the shortening.
• When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated.
• At this time I always turn the dough onto a floured bench to finish by hand, just like when I make bread; it's a touch thing.
• Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough.
• Place the dough into a large oiled bowl, loosely cover and let rise (I made mine last night and let it rise overnight in the refrigerator).
• After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2-inch thick.
• With a very sharp knife working at a diagonal to the rectangle, cut into 2-inch wide strips.
• Now cut into diamond shapes by making diagonal cuts in the opposite direction.
• Place the Beignets on a floured baking sheet to let rise about 40 minutes in a warm place (I place them in a barely warm oven).
• When the Beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees.
• Place 2-3 Beignets into the hot oil at a time, being careful not to smash or deflate them.
• When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil).
• Remove to paper towel lined plates to drain.
• Serve hot topped with plenty of powdered sugar (because the dough doesn't contain much sugar, you will want a lot!).
• Best served with Cafe au Lait. Enjoy!

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight. , Punch down dough. Turn onto a floured surface; roll into a 16x12-in. rectangle. Cut into 2-in. squares. , In a deep cast-iron or electric skillet, heat 1 inch oil to 375°. Fry squares, in batches, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar.

Steps:

• Drop 1/2 cup butter and a pinch of salt into a pan containing 1 cup of hot water.
• Bring to a boil and add 1 cup of sifted flour.
• Stir and cook thoroughly until it comes together and pulls away from the pan.
• Turn off heat and add 4 eggs, beating after each egg you put in.
• Gently flatten the dough and cut into 1 1/2 inch squares (cutting very gently and quickly).
• Drop squares into 375 degree deep fat.
• As the beignets brown, they will turn over by themselves.
• Lay out some heavy brown paper and drain the beignets well on this paper as you remove them from the fat.
• Immediately sprinkle with a generous amount of powdered sugar and serve right away while still hot.
• Great with cafe au lait.
• Be sure to set a castor of powdered sugar on the table so more can be added if needed.

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
• Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
• Shake confectioners' sugar on hot beignets. Serve warm.