Man-Catchin’ Beignet’s

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No, I'm not southern but we all love fried treats. These beignets are delicious and you will definitely eat more than you should because they're so addicting!  This recipe is from a blog called Cultured Table. I left some of my own notes in the recipe to help y'all out as well. 


Don't forget to watch The Princess and the Frog while you eat them. (I definitely made the husband watch it with me in exchange for yummy treats.)


Man-Catchin' Beignets 

  • 2 1/4 tsp. active dry yeast
  • 1 ½ cups warm water (1/2 cup to activate yeast, 1 cup mixed with Crisco)
  • 1/2 cup granulated sugar
  • 2 eggs, beaten
  • 1 cup evaporated milk
  • 1 tsp salt
  • 7 cups all-purpose flour
  • 1/4 cup Crisco vegetable shortening
  • Oil (I use vegetable, but whatever you have on hand should work. I've seen a lot of beignet recipes fried with peanut oil)
  • Powdered sugar to sprinkle on top

  1. In a stand mixer, stir together ½ cup water, sugar, and yeast. Let the yeast activate for 5-10 minutes.
  2. Add the beaten eggs, evaporated milk, and salt to the beginning mixture and mix just until combined.
  3. Stir vegetable shortening into the leftover 1 cup of warm water (I use my 2 cup Pyrex Measuring cup). Mix into the beginning mixture.
  4. Add 4 cups of the flour to the beginning mixture and blend until smooth. Add the remaining bread flour one cup at a time. **NOTE: At this point you're going to be freaking out wondering if you need to add more flour because the dough looks too sticky. You'll touch it and a little dough will come off onto your finger. That's the way it should be!! Don't add more flour!**
  5. Transfer the dough to an oiled-down bowl. Cover with plastic wrap that is oiled on the inside so that the rising dough won't get stuck to the plastic wrap.
  6. Let the dough rise until double in size, about one hour depending on the temperature of your kitchen.
  7. Heat vegetable oil until 360 degrees. (I use an electric skillet)
  8. Turn dough out onto a lightly oiled counter. (I use oil instead of flour so that the dough doesn't get too dry. If your dough is sticking to your hands too much oil up your hands or throw a little flour on the dough.) 
  9. Shape the dough into a rectangle. Roll the dough to ¼ inch thickness.
  10. Using a pizza cutter, cut the dough into about 40 rectangular pieces.
  11. Fry the beignets 2-3 minutes on each side until golden brown in batches of 5-6. Line a cookie rack with paper towels and place beignets there after frying.
  12. Sprinkle with powdered sugar using a shaker or a sifter. 


Source: https://culturedtable.com/new-orleans-beignet/

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