Beignets

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Mardi Gras is around the corner, and Fat Tuesday is a time to indulge in all things food.  You don’t have to tell me twice to indulge in food.  After a bit of reflection this week I have just decided I love food. I love to make it, I love to experiment with recipes, and most of all I love to eat it.  Sometimes it takes cutting back on food to truly appreciate it.

I was watching the Food Network, which always makes me hungry, and I saw a commercial with a big piping hot plate full of Beignets.  I thought to myself, what better way to celebrate Mardi Gras?! :)  So I hit the kitchen to whip up a batch…then I got the eyes.  The really cute little ones that can’t eat gluten.   I then made it my mission to make a gluten free batch too.  They turned out superb!

Beignets
 
Prep time
Cook time
Total time
 
Recipe type: Dessert, Breakfast
Serves: 15
Ingredients
  • 1 cup warm water (110° F)
  • ¼ cup granulated sugar
  • 1 package rapid rise yeast
  • 1 large egg
  • ½ cup evaporated milk
  • 3¾ cup All Purpose Flour ( or Gluten Free Flour Mix)
  • ½ tsp. salt
  • 2 Tbs. shortening
  • vegetable oil for frying
  • confectioner’s sugar to dust Beignets
Instructions
  1. Combine the warm water, sugar and yeast; stir and set aside to activate the yeast. Allow mixture to sit until it becomes frothy, at least 5 minutes.
  2. In a large bowl beat together the egg and milk. Add 1 cup of the Flour and the salt. Beat until integrated.
  3. Cut the shortening into small chunks and mix in with the 1 cup flour, egg and milk.
  4. Slowly beat in remaining flour and the proofed yeast mixture until completely mixed. The dough should not be stiff or sticky at this point.
  5. Turn the dough out onto a clean surface or pastry mat dusted with Flour.
  6. Roll gently with a rolling pin into a ½-inch thick rectangle.
  7. Using a large, sharp knife, cut strips of dough 2 inches wide, on a diagonal (not straight up and down, leaving a diagonal edge to the strips). Cut across these strips in the same way, creating diamond-shaped Beignets.
  8. Leave any scraps of dough to test the temperature of the oil – do not knead together and cut again.
  9. Place cut Beignets onto a parchment-lined baking sheet and cover loosely with a damp towel.
  10. Allow to rise in a warming drawer or an oven brought to 200° F, then turned off. The Beignets will roughly double in size after rising for 45+ minutes (You can leave them covered overnight to rise as well)
  11. After the Beignets have risen, pour vegetable oil into a large saucepan to a depth of 2-3 inches. Heat the oil on medium-high to 310° – 360° F.
  12. Once the oil is to temperature, gently submerge 2 – 3 Beignets in hot oil and cook until lightly browned and puffed on each side – approximately 1- 2 minutes only.
  13. Remove with a skimmer or slotted spoon to drain on paper towels, and sprinkle confectioner’s sugar liberally over top of each Beignet. Serve warm.
  14. Yield: approximately 15 Beignets.
Notes
Gently submerge a piece of dough in oil – if it rises to the top of the oil immediately and begins to bubble, the oil is hot enough; if it does not rise to the top of the oil, it is not hot enough. If the dough turns dark brown within 30 seconds of being submerged, the oil is too hot. ** Gluten Free** Use a gluten Free flour- I used Gluten Free Bisquick. It may take longer for them to rise. **Dairy Free ** Use a milk alternative instead of evaporated milk. Almond or coconut milk works great

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Combine the warm water, sugar and yeast; stir and set aside to activate the yeast. Allow mixture to sit until it becomes frothy, at least 5 minutes.
In a large bowl beat together the egg and milk. Add 1 cup of the Flour and the salt. Beat until integrated.

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Cut the shortening into small chunks and mix in with the 1 cup flour, egg and milk.
Slowly beat in remaining flour and the proofed yeast mixture until completely mixed. The dough should not be stiff or sticky at this point.

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Turn the dough out onto a clean surface or pastry mat dusted with Flour.
Roll gently with a rolling pin into a 1/2-inch thick rectangle.

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Using a large, sharp knife, cut strips of dough 2 inches wide, on a diagonal (not straight up and down, leaving a diagonal edge to the strips). Cut across these strips in the same way, creating diamond-shaped Beignets.

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Place cut Beignets onto a parchment-lined baking sheet and cover loosely with a damp towel.
Allow to rise in a warming drawer or an oven brought to 200° F, then turned off. The Beignets will roughly double in size after rising for 45+  minutes (You can leave them covered overnight to rise as well)

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After the Beignets have risen, pour vegetable oil into a large saucepan to a depth of 2-3 inches. Heat the oil on medium-high to 310° – 360° F.
Once the oil is to temperature, gently submerge 2 – 3 Beignets in hot oil and cook until lightly browned and puffed on each side – approximately 1- 2 minutes only.

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Remove with a skimmer or slotted spoon to drain on paper towels, and sprinkle confectioner’s sugar liberally over top of each Beignet. Serve warm.

 

 

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Comments

  1. Just reminded me I need to seriously go to Cafe DuMonde or Morning Call I haven’t had beignets in forever and why make them when we have places that make pretty much them exclusively….right? It is a great thing for breakfast right before picking up Popeye’s for the parade route. Man I wish we had Mardi Gras more than once a year lol

  2. Sorry, just saw where you said you used GF Bisquick. Thank you for posting this!

  3. OH yum! Can you send some of these to me?!?

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