Been-yay
The word beignet (pronounced ben-YAY) comes from the early Celtic word bigne meaning "to raise." It is also French for "fritter."
Beignets, considered the ancestor to modern doughnut is a New Orleans specialty.
They are fried, raised pieces of yeast dough, usually about 2 inches square. After being fried, they are sprinkled with a ton of powdered sugar. So basically, beignets are like a sweet doughnut with a square shape and without a hole. Except, that once you've actually eaten a beignet, you won't be going to Dunkin for a doughnut any-time-soon!
Cafe du Monde in New Orleans are famous for their beignets that opened it's doors in 1862 and continues to thrive even today. All you have to do is ask for an order with cafe au lait. Because, truly that's the only way to enjoy these hot off the stove - with a side of coffee made with equal parts of hot milk.
There are however, local dives that considered to serve even more superior doughnuts in New Orleans and I'm all for going beignet hoppin' one of these days. The argument is one shelving for another day!
There are many many recipes for Beignets all over the blogosphere and I've sifted through many. Finally, by trial and error, I'm stuck on this. Can't go wrong and turns great every time.
Instead, head to the kitchen and make a batch of these. Uber easy to make, a batch of these with a cuppa and good bye, winter blues.
The only thing that would make these better would be sitting streetside in New Orleans and digging into batch after batch. Until then, it's home kitchen style!
Note: I made a 1/2 batch when I took these pics so ingredient quantities in the pics are half what are stated below.
Gather the ingredients,
1 tbs Active Dry Yeast, 3/4 cup Water (110 degrees F), 1/4 cup Granulated Sugar, 1/2 tsp Salt, 1 large egg, beaten with a fork, 1/2 cup evaporated milk, 3 -1/2 cup all purpose flour, 1/4 cup vegetable shortening & vegetable oil for Frying
Plenty of powdered, confectioners sugar for serving
Also required is a pizza cutting wheel and a rolling pin. Also some extra flour for rolling.
In a microwave safe bowl heat the water with the sugar.
Add the yeast, stir and set aside to proof for 10 minutes or so until foamy. If the yeast does not activate and foam up, discard and begin with a fresh batch.
Fit an electric stand mixer with a dough hook.
In the mixer bowl beat together the salt, egg, and evaporated milk.
Add the yeast mixture and while the motor is still running on low speed, add ½ the flour and add little pea-sized portions of the shortening.
Add the remaining flour and combine only until a smooth dough ball is formed.
Drizzle a little oil in a mixing bowl. Place the dough into a large bowl and cover with a piece of cling wrap.
Place in barely warm oven (turn on oven to 180 deg F for a few minutes and turn off). Set aside for approx. 1-1/2 hours until the dough ball has doubled in size.
Turn the dough onto a lightly floured, clean surface. Roll into a ½” thick rectangle.
With the pizza wheel cut into 2″ wide strips.
Heat the vegetable oil in a sauce pan to 2-1/2” depth. Heat to approx. 360 degrees.
Place 2-3 beignets into the hot oil at a time, don't press down hard, being careful not to smash or deflate them.
When they are golden brown, flip them over until golden brown on the other side (this happens pretty quickly so start checking them right after they go into the oil). Remove on a platter lined with kitchen towels.
Serve hot, piled high with powdered sugar!
Recipe for
New Orleans Style Beignets
Shopping list- Makes approx. 2 dozen
1 tbs Active Dry Yeast
3/4 cup Water (110 degrees F)
1/4 cup Granulated Sugar
1/2 tsp Salt
1 large egg, beaten with a fork
1/2 cup evaporated milk
3 -1/2 cup all purpose flour
1/4 cup vegetable shortening
vegetable oil for frying
Plenty of powdered, confectioners sugar for serving
Also required is a pizza cutting wheel and a rolling pin. Also some extra flour for rolling.
Method:
In a microwave safe bowl heat the water with the sugar.
Add the yeast, stir and set aside to proof for 10 minutes or so until foamy. If the yeast does not activate and foam up, discard and begin with a fresh batch.
Fit an electric stand mixer with a dough hook.
In the mixer bowl beat together the salt, egg, and evaporated milk. Add the yeast mixture and while the motor is still running on low speed, add ½ the flour and add little pea-sized portions of the shortening. Add the remaining flour and combine only until a smooth dough ball is formed.
Drizzle a little oil in a mixing bowl. Place the dough into a large bowl and cover with a piece of cling wrap.
Place in barely warm oven (turn on oven to 180 deg F for a few minutes and turn off). Set aside for approx. 1-1/2 hours until the dough ball has doubled in size.
Turn the dough onto a lightly floured, clean surface. Roll into a ½” thick rectangle.
With the pizza wheel cut into 2″ wide strips.
Heat the vegetable oil in a sauce pan to 2-1/2” depth. Heat to approx. 360 degrees.
Place 2-3 Beignets into the hot oil at a time, don't press down hard, being careful not to smash or deflate them.
When they are golden brown, flip them over until golden brown on the other side (this happens pretty quickly so start checking them right after they go into the oil). Remove on a platter lined with kitchen towels.
Serve hot, piled high with powdered sugar! Enjoy!
