New Orleans Style Beignets
Howdy folks, and thank you so much for stopping by the website! This week’s recipe, Beignets, is one of those foods that automatically takes your mind to a different place.
I reckon Beignets served fresh with hot coffee and chicory is the most popular breakfast food in the state of Louisiana. Beignets are French doughnuts that puff up when fried and then are tossed in powdered sugar. Some folks like to add a little cinnamon, cloves, or a little honey to their beignets. I’ll take them any way you make them, I will.
You don’t have to grab a seat on a plane to New Orleans to have some delicious fresh beignets right at home. Just make sure you make about 5 of these fellers for every person you expect to serve. They’ll all be back for more!
Beignet is a traditional yeast donut, so start with luke warm water.
Tip: Always look at the expiration date on the yeast. Expired yeast won’t proof or rise.
Let the yeast proof in a warm, dry area while we get started on the rest of the dough. You’ll know it’s good when it starts to bubble in warm water after 2-3 minutes or so.
In a separate mixing bowl, add a large egg, PET evaporated milk, a half cup of white sugar and a dab of salt, unsalted butter, and baking powder. Gently fold the flour into the mixing bowl.
Tip: Sift the flour before folding into the batter – this will make the donut light and airy.
Kneading is Essential
Once the dough is folded and well formed, sift some flour onto the cooking surface – for me, it’s the chuck wagon table. Inside, it’s a flat countertop or if you need to you can even use a good cutting board. As long as it’s clean and you put flour all over it you’ll be ok.
Tip: Don’t skimp on the full 2-3 minutes of kneading. Stretching the dough and refolding activates all that good gluten that makes the doughnuts pop.
The dough should rise until it’s doubled in size. Keep it covered with a towel.
Tip: While the dough rises, use a porous cloth or dishtowel. No plastic wrap or foil – we don’t want to cause any condensation. It’ll rise fine and keep all of it’s moisture with a towel over it.
Roll out the Dough
Roll the dough until it’s about 1/4″ thick and cut into evenly sized squares. This way they’ll all cook in about the same amount of time. You want to use an oil that’s well high enough to cover the entire doughnut. Only cook about 4-6 beignets at a time. Play with them a little. You can turn them over to cook both sides, spoon hot oil on top, flip them, etc. This will help them puff up and turn a rich golden brown.
When done, place them on a wire rack and let them cool. Sprinkle with powdered sugar and serve with a cup of hot Cowboy coffee.
As always, Shannon and I would like to thank you for sharing our food with your loved ones and your friends and family. Please subscribe to our You Tube Channel and follow us on Facebook for updates and event news. We release a new episode every Wednesday. God bless, and y’all enjoy those beignets!
New Orleans Style Beignets - Cowboy Kent Rollins
- ¾ cup warm water
- 1/4 oz packet rapid rise yeast
- ¾ cup evaporated milk
- 1 large room temperature egg
- ½ cup sugar
- ½ teaspoon salt
- 2 teaspoons vanilla
- 2 teaspoons baking powder
- 3 tablespoons melted butter
- 3 ½ to 4 cups all-purpose flour
- Oil for frying
- Powdered sugar for topping
- In a small bowl, whisk together the water and yeast. Set aside for about 4 minutes, or until bubbles form.
- In a medium bowl, whisk together the milk, egg, sugar, salt, vanilla, baking powder and butter. Whisk in the yeast mixture.
- Sift in the flour a little at a time, and stir with a spoon until a soft ball forms that isn’t sticky on the outside.
- Turn the dough out onto a floured surface and sprinkle lightly with flour. Knead for 2 to 3 minutes. Place the dough in a greased bowl, cover with a towel and let rise for about 2 hours, or until doubled in size.
- Roll the dough out onto a floured surface to about ¼- inch thick. Cut the dough into roughly 2 inch squares. Cover with a towel and let rest 5 minutes.
- Preheat the oil in a Dutch oven or deep fryer to 330 to 340 degrees F. Lightly pat down the dough squares then place the dough in the oil, a few at a time, and fry until they are golden brown. Strain from the oil and place on a wire rack. Sprinkle with powdered sugar and serve warm or at room temperature.