New Orleans Beignets: The Best New Orleans Beignets Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	New Orleans Beignets

Serves: 15

A trip to New Orleans has many things going for it, but at the top of my list is eating these sweet yeast pastries for breakfast. Because they do not have to rise, beignets are easy to whip up for a special brunch. For the true beignet experience, they should be served with cafe au lait: coffee (preferably Louisiana style, brewed with ground dried chicory root) combined with a generous amount of boiled milk.

   1 (1/4-ounce) package active dry yeast (2 teaspoons)
   1/4 cup warm (105° to 115°F) water
   3 cups all-purpose flour
   1/2 cup granulated sugar
   1/2 teaspoon salt
   2 tablespoons chilled vegetable shortening
   1/2 cup evaporated milk
   1/3 cup water
   1 large egg
   Vegetable shortening or vegetable oil for deep-frying
   Confectioners' sugar for dusting

Get 150 more recipes like this for ONLY $1

New Orleans Beignets is from the Cook'n Fried & True collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

1. In a small bowl, sprinkle the yeast over the water and let stand until creamy, about 5 minutes. Stir to dissolve the yeast.

2. In a food processor, pulse the flour, sugar, and salt to combine. Add the shortening and pulse until the mixture is crumbly. In a glass measuring cup, beat the evaporated milk, water, and egg together. With the machine running, add the dissolved yeast and the milk mixture through the feed tube and process until the dough forms a ball on top of the blade. Transfer to a lightly floured work surface and knead briefly, adding more flour if needed, until the dough is soft, but not sticky. To make the dough by hand, mix the flour, sugar, and salt in a large bowl. Add the shortening and cut it into the flour with a pastry blender or 2 knives. Stir in the dissolved yeast and the milk mixture to make a soft dough. Transfer to a lightly floured work surface and knead just until smooth, about 5 minutes. Do not over-knead the dough.

3. Sprinkle the top of the dough with flour and rollout into a 10-by-18-inch rectangle about 1/4 inch thick. Cut the dough lengthwise into thirds, then crosswise into fifths, to make 15 rectangles. Cover the cut dough with plastic wrap.

4. Preheat the oven to 200°F. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt shortening over high heat to a depth of 2 to 3 inches and heat it to 360°F. In batches, without crowding, deep-fry the beignets, spooning hot oil over the tops to encourage puffing and turning once, until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the wire rack and keep warm in the oven while frying the rest of the beignets. Let cool slightly and serve warm, with confectioners' sugar sifted over the top.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us