Beignets Recipe

Warm water: Used to activate the yeast and create the dough base.

Active dry yeast: A leavening agent that helps the dough rise and become fluffy.

Sugar: Adds sweetness to the dough and helps activate the yeast.

Beaten eggs: Provides structure and richness to the dough.

Evaporated milk: Adds a creamy texture and enhances the flavor of the dough.

Flour: The main ingredient for the dough, providing structure and bulk.

Melted shortening: Adds fat to the dough, making it tender and flaky.

Salt: Enhances the flavor of the dough.

Vegetable oil: Used for frying the beignets to a golden brown.

Powdered sugar: Dusting the beignets with this gives them their signature sweet finish.

When preparing the dough for beignets, ensure that the water is warm but not too hot, ideally between 105°F and 110°F. This temperature range is perfect for activating the yeast without killing it. Additionally, when letting the dough rise, place it in a draft-free, warm area. If your kitchen is cool, you can place the bowl in an oven that has been slightly warmed and then turned off. This creates an ideal environment for the dough to rise properly.

• warm water - Substitute with warm milk: Warm milk can help activate the yeast and adds a richer flavor to the dough.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with the flour and does not need to be dissolved in water first.

• sugar - Substitute with honey: Honey adds a unique flavor and helps retain moisture in the dough.

• beaten eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This is a good vegan alternative.

• evaporated milk - Substitute with half-and-half: Half-and-half provides a similar creamy texture and richness.

• flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve similar results.

• melted shortening - Substitute with melted butter: Melted butter adds a rich flavor and can be used in the same quantity as shortening.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and adds a slightly different mineral flavor.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• powdered sugar - Substitute with coconut sugar: Coconut sugar can be ground into a fine powder and used as a healthier alternative for dusting.

• Allow the beignets to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• Place the cooled beignets in an airtight container. Layer them with parchment paper to prevent sticking.

• Store the container at room temperature for up to 2 days. For longer storage, consider freezing.

• To freeze, arrange the beignets in a single layer on a baking sheet lined with parchment paper. Place the sheet in the freezer until the beignets are frozen solid, about 1-2 hours.

• Once frozen, transfer the beignets to a resealable plastic freezer bag or an airtight container. Label with the date to keep track of freshness.

• When ready to enjoy, reheat frozen beignets by placing them on a baking sheet in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.

• Alternatively, you can reheat them in the microwave. Place a few beignets on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 20-30 seconds, checking frequently to avoid overheating.

• Dust with powdered sugar after reheating to restore their delightful sweetness and serve warm.

• Preheat your oven to 350°F (175°C). Place the beignets on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes until they are heated through and slightly crispy.

• For a quicker method, use a microwave. Place the beignets on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 20-30 seconds. This will make them warm and soft, but not as crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the beignets in a single layer in the basket and heat for 3-4 minutes. This method will help retain their crispiness.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of butter or oil to the pan. Place the beignets in the skillet and heat for about 1-2 minutes on each side until they are warmed through and slightly crispy.

• Large bowl: Used for combining warm water, yeast, and sugar, and for mixing the dough.

• Small bowl: Used for beating eggs and mixing with evaporated milk.

• Whisk: Used for beating eggs and mixing ingredients smoothly.

• Measuring cups: Used for accurately measuring water, sugar, flour, and evaporated milk.

• Measuring spoons: Used for measuring the yeast and salt.

• Mixing spoon: Used for stirring the ingredients together.

• Plastic wrap: Used for covering the dough while it rises.

• Deep fryer: Used for heating oil and frying the beignets.

• Rolling pin: Used for rolling out the dough to the desired thickness.

• Knife or dough cutter: Used for cutting the dough into 2-inch squares.

• Paper towels: Used for draining excess oil from the fried beignets.

• Sifter: Used for dusting powdered sugar over the beignets.

• Thermometer: Used for checking the oil temperature to ensure it reaches 375°F (190°C).

Prepare ingredients ahead: Measure and prepare all ingredients before starting to save time during the process.

Use a stand mixer: A stand mixer can quickly and efficiently mix the dough, saving you from manual labor.

Proof in a warm oven: Speed up the dough rising process by placing it in a slightly warm oven.

Preheat oil while rolling: Start heating the oil while you roll and cut the dough to save time.

Cut uniformly: Use a ruler to ensure all beignets are the same size for even cooking.