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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)
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.
You should make a full proof piñacolada.
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
Hi Beth do u have a website or any chat group
Because I want the precise measurements
Thnx plz reply
Does it need the second time proof after rolling and cutting?
How many beignets can be made with this recipe?
I LOVE the chocolate hazelnut beignets from Bottega Louie!!! I would love to try this & add some Nutella inside! Thanks for this awesome recipe!!
Oh my God you are amazing, thank you for this awesome recipes!
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!!
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!