Beignets

beignets recipe
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I’m going to go ahead and admit that before I started food blogging I led a pretty sheltered life. There were so many recipes, so many ingredients, so many types of food that I had never heard of. Food blogging has seriously opened up a whole new world for my family and me.

That being said, the first time I see a recipe or read about a food, I don’t always know what the heck is going on. Or, you know, how to pronounce things. Beignets, for example, are one of those foods I had never heard of and I certainly didn’t know how to pronounce the word “beignet” the first time I stumbled across them on the web.

Bay-nets, I called them. Baynets.

I am here to tell you that beignet is actually pronounced ben-yay. Duh.

Now that I know how to correctly pronounce the name of these deep fried little square pieces of heaven, I figure it’s time I share the knowledge with the world.

These are basically just square donuts with no holes. They are coated in powdered sugar and they are delicious. I halved the recipe (full recipe shown below) and there were more than enough donuts for my kids and me to eat for lunch.

Yes. I said lunch. Don’t judge me.

Not the donut recipe you were looking for? How about canned biscuit donuts, apple cider donuts, pumpkin donuts, nutella filled sugar donuts, krispy kreme copy cat donuts, or sugar donut muffins? I’m the donut queen, y’all.

recipe for beignets

Print Recipe

Beignet

Ingredients:

1 1/2 cups lukewarm water
1/2 cup white sugar
1 envelope (2 1/4 teaspoons) active dry yeast
2 eggs, lightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
Nonstick spray
Oil, for deep-frying
3 cups powdered sugar

Directions:

Mix the water, sugar, and yeast in the bowl of your stand mixer and let sit for 10 minutes.
In another bowl, beat the eggs, salt and evaporated milk together. Add the egg mixture to the yeast mixture.
Add 3 cups of flour to the yeast mixture and stir to combine. Add the shortening and continue to mix on low while adding the remaining flour. Increase the speed and knead dough until smooth.
Put the dough into a greased bowl and cover with a towel. Let rise in a warm place for 2 hours.
Pour about 3 inches of oil into a large skillet and heat over medium heat to 350 degrees.
Add the powdered sugar to a paper bag or large bowl and set aside.
Roll the dough out to about 1/4-inch thick and cut into 1-inch squares. Deep-fry, flipping the dough often, until they become a golden color.
Remove from the oil and drain them for a few seconds in a paper towel lined dish.
Toss the beignets into the bag or bowl of powdered sugar and toss to coat.
Continue frying until all donuts are done.
Serve immediately.

recipe from Paula Deen