©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Traditional Beignets

Miss V has been asking for beignets for weeks, ok well months. Last night I made the dough and put it in the fridge for a slow rise over night. I also made the dough in my bread machine.

2 1/4 tsp bread machine yeast
3/4 Cup Water
1/4 Cup Granulated Sugar
1/2 tsp Salt
1 Beaten Egg
1/2 Cup Evaporated Milk
3 1/2 - 3 3/4 Cups A.P. Flour (during the mixing, check to see if you need more)
2 tbs Shortening
Vegetable Oil for Frying
Powdered Sugar

Put the liquid ingredients into your bread machine including the egg and shortening. Next the dry ingredients and the yeast on top.

Set to dough cycle.

When the dough is done, place in a lightly oiled (vegetable or Pam spray) bowl. Cover with plastic wrap and place in the fridge overnight.

Punch dough down and turn out onto a floured surface.

Roll dough out until it is 1/2 inch thick.

Cut into 2 inch wide slices and cut into rectangles or squares.

Place them on a lightly oiled cookie sheet and place in a warm place. I warmed up my oven at 170 for 2 or 3 minutes then turned it off and place the cookie sheets in the oven.

Let rise for about 4o to 45 minutes.

I set up a cookie sheet lined with a few layers of paper towel and placed a cooling rack on top.

When the beignets have risen, place two or three inches of vegetable oil in a large pan and heat until it reaches 350 - 360.

Place two or three beignets in the hot oil. When golden brown flip them over. They cook pretty quickly, so keep an eye on them.

Remove from oil and place on the cooling rack.

Serve HOT with plenty of powdered sugar sifted over them.


These were sooooo good!!!! They definitely reminded Miss V and me of the beignets at Port Orleans French Quarter. We had a good laugh at each others sugar lips.

No comments:

LinkWithin and Pintrest

Related Posts with Thumbnails