Recipe by ginampls
"A traditional New Orleans-style recipe for their famous beignets! Grab a cafe au lait and you're set!"
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2 1/4 teaspoons
active dry yeast
1 1/2 cups
warm water (110 degrees F/45 degrees C)
vegetable oil for frying
This is a wonderful recipe. The dough just gets better as you let it sit in the fridge. Because it makes so much, you can just pull out what you want to cook, punch the rest down and put it back in the fridge. You can also make cinnamon rolls out of this recipe as well. Roll it out into a rectangle, spread butter on it, sprinkle it with cinnamon/sugar mixture. I also fine chopped some apples and pecans and put in it as well. Roll up along the long side, pinch and seal the edge, then cut into inch wide rounds. Place cut side down on parchment paper and let them rise. Pop them in the oven at 350 for about 20 minutes. Mix 2 T melted butter, 1 t. vanilla, 1 T milk and enough powdered sugar to make a thick spread and drizzle it on the rolls while they are still hot. Yum!
I agree with the others that said this was a bland dough. I even added some vanilla extract into the mix. If i tried these again, i would add more sugar, salt, and butter (instead of shortening). This makes a ton of dough; I halved the batch and will end up making around 30-40 of them. Make sure they are rolled out relatively thin, they poof up quite a bit. My husband thought they were better with maple syrup on top of the powdered sugar on them.
This recipe is now a family tradition for xmas morning! Of course...it is going to be made way more often than once a year...I'd be hard pressed to pick out which was Cafe Du Monde's (fresh in the cafe) and which was this recipe in a taste test. There is a STEP MISSING from the recipe and it is crucial!! After you have allowed the dough to rise punch out the dough flatten and then allow to rise a SECOND time...only needs to be for an hour. This will ensure the beignets are full and fluffy inside and not flat and well...not fluffy inside. Cheers, Dane
I surprised my husband with a batch of warm beignets. He was very impressed! The beignets reminded me of the ones from the original Cafe du Monde in New Orleans. I didn't feel the flavor was too bland as some readers suggested, but it does require more powdered sugar then the recipe calls for. I'll probably add a little vanilla to enhance the flavor next time. Sorry I missed the hint about putting the powdered sugar in a brown bag. I had powdered sugar all over my counter and floor. Definitely a keeper! P.S. Since I was unable to use all the dough in one batch, I stored the remainder in the refrigerator overnight. The second batch of beignets came out just as crisp and moist as the first. day.
Didn't have evaporated milk, so I did the cardinal sin, and replaced it with sweetened condensed.
Turned out beautifully. Just needed to get the chicory coffee out. :)
Excellent recipe that everyone from small children to grandparents love. I SUBSTITUTED BUTTER FOR SHORTENING because they have found that trans fats (hydrogenated oils like shortening and margarine) are unhealthy.
Otherwise, they were excellent, easy, and kept in the fridge for about a week as a ball of dough. This recipe yields a lot more than 10 servings, I think.
These remind me somewhat of Funnel Cake, these are less messy and very good. Great with a little added vanilla extract and sprinkled with cinnnamon/sugar! Could pipe in French Cream Filling or Almond Custard Filling found on this site (fruit/fruit fillings would be good also)
Yum!! This was so easy. I didn't refrigerate this dough at all and it was still easy to work with. I was able to inject creme and jelly filling in these too because they puff nicely. If you have a doughnut cutter, roll the dough to about 1/2 inch, they make great doughnuts too.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 543
** Calories from Fat: 160
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