Dessert

Beth’s Homemade Beignets (For Mardi Gras!)

Beth’s Homemade Beignets (For Mardi Gras!)



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BETH’S HOMEMADE BEIGNETS
Makes 12-15 pieces

INGREDIENTS:
1 package of dry yeast. (2 ¼ tsps OR 4g)
1/3 cup (80 ml) warm water (110F-115)
½ cup (100 g) sugar
2 eggs
¾ cup (180 ml) of evaporated milk
2 tsp (10 ml) salt
3 ½ cups (420 g) of flour + ½ cup (60 g) for kneading and rolling out
4 tbsp (60 g) of softened butter
½ cup (50 g) confectioners sugar
vegetable oil for frying

METHOD:

Add yeast, water and sugar in a bowl.

In a smaller bowl combine eggs, milk and salt. Mix well. Add this mixture to yeast mixture and whisk to combine well.

Then add 2 cups (240 g) of the flour and mix with a wooden spoon until combined, add softened butter in slices and continue to mix. Then add the remaining 1 ½ (180 g) cups of flour.

Remove dough from the bowl and turn out onto a well-floured surface. Have ¼ cup of flour standing by to work into the dough in case it is still too sticky.

Continue kneading until dough is smooth. Form the dough into a ball. Place in a cleaned out bowl lightly greased with vegetable oil. Cover with a dishtowel and place in a draft free place for 2 hours. (I love to place in my oven, with the oven turned off. It’s a great draft-free area! Just make sure none comes along and turns the oven on!)

Alternately you can place in your fridge to rise overnight.

Once risen, roll out onto a well-floured surface and form into a large rectangle. Cut into 3″ x 2″ rectangles for frying.

Heat 4 inches of oil in a large Dutch oven to 370 degrees. Lower dough into oil with a spider strainer or slotted spoon.

Fry dough until golden brown on one side, and then turn and fry until golden on the other side. Remove and allow to drain on a sheet pan lined with paper towels. Dust with powdered sugar. Serve with a café au lait. ☺ Enjoy!

Entertaining with Beth is a weekly food series hosted by Beth Le Manach sharing easy recipes for elegant entertaining, that are also simple enough for a weeknight meal! Beth’s motto is “Minimum effort for maximum impact!” Food tastes better when shared. So go ahead and have friends over!

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View Comments (26)

26 Comments

  1. Aurora LT

    March 23, 2016 at 2:12 am

    I made this today and the batter was way too soupy even after adding almost a cup of flour. I live in a very humid climate and most recipes don't take this into consideration. I think that liquids need to be added gradually and not at once.

  2. PRADEESH KR

    March 23, 2016 at 2:12 am

    temperature is in Fahrenheit rite?not Celsius.

  3. Linda Provenzano

    March 23, 2016 at 2:12 am

    I have watched a few of these an your the only one that seems to really have it together. When doing these videos people need to realize to snappy an loud music is not good. Going to try this recipe

  4. Eun Jun Wang

    March 23, 2016 at 2:12 am

    "oven off off off off off."

  5. Hala _XO

    March 23, 2016 at 2:12 am

    yeast is a living organism XO I feel bad, does it get hurt o.o

  6. Fifi Kilani

    March 23, 2016 at 2:12 am

    "Protect it from prying little fingers" lol yes I know what you're talking about, my little brother keep poking the dough, anyway gonna try this recipe soon

  7. Jessica Liew

    March 23, 2016 at 2:12 am

    I would be grossly obese if she were my mother xD

  8. andiwaslikefasho

    March 23, 2016 at 2:12 am

    Bomb!!

  9. Alexandra Porter

    March 23, 2016 at 2:12 am

    How much shortening would I use

  10. emily yang

    March 23, 2016 at 2:12 am

    Evaporated milk ? What is that , we let the milk evaporate?

  11. asma razki

    March 23, 2016 at 2:12 am

    You are so cute and your recipes amazing
    Thanks

  12. Candace New

    March 23, 2016 at 2:12 am

    Also how much butter did you use?

  13. Candace New

    March 23, 2016 at 2:12 am

    Hi Beth, would leaving the dough in the refrigerator affect the texture of the beignets?

  14. Plural Love

    March 23, 2016 at 2:12 am

    Does a mercury thermometer work? The one that is used to check body temp.?

  15. mybff23619

    March 23, 2016 at 2:12 am

    You should make a full proof piñacolada.

  16. Christian Molaison

    March 23, 2016 at 2:12 am

    I made some beignets yesterday, they were pretty good. But I want to try them again and do it a little bit differently, pretty much your video is so good that I want to follow your instructions now! lol Thank you so much, great video!! :D

  17. Roblox IISoulNova

    March 23, 2016 at 2:12 am

    Hi Beth do u have a website or any chat group
    Because I want the precise measurements

    Thnx plz reply 

  18. linda ang

    March 23, 2016 at 2:12 am

    Does it need the second time proof after rolling and cutting? 

  19. Moxa Arts

    March 23, 2016 at 2:12 am

    How many beignets can be made with this recipe? 

  20. Life By Jazz

    March 23, 2016 at 2:12 am

    I LOVE the chocolate hazelnut beignets from Bottega Louie!!! I would love to try this & add some Nutella inside! Thanks for this awesome recipe!!

  21. Celeste Gonzalez

    March 23, 2016 at 2:12 am

    Oh my God you are amazing, thank you for this awesome recipes!

  22. Bri Long

    March 23, 2016 at 2:12 am

    If you go to New Orleans close to where I live you can actually see at Cafe Du Mon you can watch them make them and they throw the dough behind there back into a hugh frying pot it's great!!

  23. Christine Yamane (GeauxChris)

    March 23, 2016 at 2:12 am

    My boyfriend comes from a family with a France/New Orleans roots so we like to make gumbo around holidays. This yr, I might just add one little naughty treat before 2014 is over! Happy New Years, Beth! 

  24. So Yun Kim

    March 23, 2016 at 2:12 am

    Can I make the dough and raise with a bread machine?

  25. Tristan Svoboda

    March 23, 2016 at 2:12 am

    In the description, it says 3/4 of a cup of evaporated milk, but the video says 1/3

  26. Bethany ashpink

    March 23, 2016 at 2:12 am

    I had beignets once…in Disneyland's downtown Disney…they were amazing

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