Sweet puffs of dough, served warm and coated in powdered sugar. These are perfect for breakfast or as a snack.
- Prep Time: 15 minutes + overnight rise
- Cook Time: 3 minutes
- Total Time: 12+ hours
- Yield: 24 beignets 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southern
3 cups all purpose flour
1 teaspoon instant yeast
2 Tablespoons unsalted butter
1/4 cup sugar
1/2 teaspoon salt
1/2 cup boiling water
1/2 cup evaporated milk
The Day Before Cooking:
- Combine flour and yeast in bowl of electric mixer fitted with dough hook.
- In a small bowl, combine butter, sugar, and salt.
- Add boiling water.
- Stir until butter melts.
- Mix in evaporated milk.
- When milk mixture has cooled down, beat in egg.
- Add liquid ingredients to flour mixture.
- Stir at low speed for one minute.
- Increase speed to medium and mix until it becomes a smooth dough, about 5-6 minutes.
- Place in a greased container, cover, and refrigerate overnight.
When You Are Ready To Cook:
- Add 2-3 inches of fresh oil to a saucepan.
- Heat oil on medium heat.
- While oil is heating, roll out beignet dough on floured board to 1/4″ thickness.
- Cut into 2″ squares.
- When oil is hot, drop beignets into hot oil. No more than 4 at a time!
- Beignets will rise to the top and puff.
- Flip when lightly browned on bottom.
- Brown on other side.
- Remove from oil immediately!
- Drain on paper towels and coat with powdered sugar.
- Pass the napkins, serve, and enjoy!
- Serving Size: 1 beignet
- Calories: 103
- Sugar: 7.6g
- Sodium: 66mg
- Fat: 1.7g
- Saturated Fat: 0.9g
- Carbohydrates: 19.6g
- Fiber: 0.5g
- Protein: 2.3g
- Cholesterol: 11mg
Keywords: beignets, new orleans beignets