Cajun & Creole

Beignets

Name: Beignets
Total time: 120 min
Yield: 8 servings
Cuisine: Cajun & Creole
Ingredients: 1 packet active dry yeast, 1/2 cup warm water (110°F); 1/2 cup evaporated milk, 1/4 cup sugar, 1 large egg; 3.5 to 4 cups all-purpose flour, 2 tbsp shortening; Vegetable oil (for deep frying); 1 cup powdered sugar (for dusting)

Pillowy squares of fried dough, pulled golden from the oil and buried under a blizzard of powdered sugar — New Orleans' most joyful late-night treat.

120 minutes

Serves 8

Dessert

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
Dissolve the yeast in warm water in a large bowl and let it sit for 5 minutes until frothy.

2
Whisk in the evaporated milk, sugar, egg, and shortening. Gradually mix in the flour to form a sticky dough.
3
Turn the dough onto a floured surface and knead for 5 minutes until smooth. Place in an oiled bowl, cover, and let rise for 1.5 hours until doubled in size.
4
Roll the dough out to a 1/4-inch thickness and cut into 2-inch by 2-inch squares.
5
Heat 2 inches of vegetable oil in a deep pot to 360°F. Carefully drop the squares in, frying for 1-2 minutes per side until puffed and golden brown.
6
Drain briefly on paper towels, then immediately shower generously with powdered sugar while still piping hot.

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