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Karly Campbell
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What is a beignet? How do you pronounce beignet? Doesn’t this picture make you want to know the answer?
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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.
Beignet deliciousness in your home
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
Beignets
Beignets are little squares of fried dough, tossed in powdered sugar. These make a great brunch!
5 from 1 vote
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Prep20 minutes minutes
Cook10 minutes minutes
Rise Time2 hours hours
Total2 hours hours 30 minutes minutes
Serves 36 beignets
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
Instructions
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.
Nutrition Information:
Serving: 3beignets| Calories: 163kcal (8%)| Carbohydrates: 31g (10%)| Protein: 3g (6%)| Fat: 2g (3%)| Cholesterol: 11mg (4%)| Sodium: 92mg (4%)| Potassium: 49mg (1%)| Sugar: 13g (14%)| Vitamin A: 30IU (1%)| Vitamin C: 0.2mg| Calcium: 24mg (2%)| Iron: 0.3mg (2%)
Author: Karly Campbell
Course:Breakfast
Cuisine:French
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recipe from Paula Deen
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Paula says
One has not lived, until one has sat in Café du Monde, with a hot plate of beignets and a hot café au lait.
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Erin @ Texanerin Baking says
I just found you through Foodgawker (your baked donut recipe) and squealed when I saw the link for these. I would absolutely love some beignets today! I live in Germany and spent the day trying to explain Mardi Gras and king cake and beignets to people. It got me hungry! These look fantastic. 🙂
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Debbie says
I’ve been thinking about making these tonight to take to work tomorrow. How well do you think they’d hold up overnight?
Reply
Karly says
@Debbie,
Unfortunately, not very well. These are really best right out of the fryer. At the very least, I would fry them in the morning and take them in with you. I don’t think I’d let them sit over night. 🙁
Reply
Debbie says
@Karly, Alright then. I guess somebody’s just going to have to stop on the way to work to buy paczkis. I’ll save these for a weekend when I can enlist a bunch of family to help eat them on the spot. Thanks!
Karly says
Testing…
Reply
Karly says
@Karly, Testing again…
Reply
Ashley @PeaceLoveYumminess says
MMMM these look dangerously addicting! ….ps I LOVE your blog!
Reply
Karly says
Thanks, Ashley! 🙂
Reply
Christi's Chirps says
Hi, Karly–This recipe sounds amazing! I’ve actually never had a beignet before. I’ve always wanted to wait until I visit New Orleans. 😉 But, a homemade beignet might be even better — especially since I don’t have a New Orleans trip planned anytime soon. 🙂
Thanks for sharing such a great recipe!
Happy Wednesday,
ChristiReply
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