Friday, February 24, 2012

The Beignet recipe

Ok. The momma got too many e mails about the recipe, so I told her to blog it.  The things I do for that woman!  Here it is :



  • 1  cups lukewarm water
  • 1/2 cup granulated sugar
  • 2 1/2 tsp active dry yeast
  • 2 eggs, slightly beaten
  • 1 1/2 teaspoons salt
  • 1 1/2 cup evaporated milk
  • 1 TBSP vanilla extract or fiori di Sicilia or orange essence or... lemon peel...or lemon essence.... or Brandy... Or Chambord... whatever you like.
  • 7- to 8 cups bread flour [ AP flour will work, but you really do need the gluten to make a great stretchy dough. As you add the flour, the goal is a dough that is silky not sticky, and humidity dictates how much flour to add to get it there]
  • 1/4 cup shortening
  • Nonstick spray
  • Oil, for deep-frying
  • 3 cups confectioners' sugar


I am lazy, { editor's note: she is... I can attest to that... one long walk and then all you can get out of her is short walkies...}  I use my Electrolux mixer, you can use your kitchen Aid or whatever mixer you use. {Robin I am so sorry about that whole Hagador thing... but you know I name my appliances...and usually can't recall the manufacturer}

1. Mix water, sugar, and yeast in a large bowl [I use my mixer bowl... and proof. [it should start  bubbling in 5-7 minutes]
2. I then add the eggs, salt and evaporated milk and vanilla to the yeast  mixture and I mix it until it's uniform.
3. Measure your flour and start mixing it  in by adding about 3 cups to the mixing bowl.
4. Add your shortening and then mix enough flour in to create a silky smooth dough.  I let the machine do the work for me.
5. Once you have the dough to the silky point [your bowl should look clean because the dough pulls together], it is time to rest the dough.
6. Spray or grease a large bowl with nonstick spray or shortening, and let the dough rest for 2 hours or as long as 3 yrs.
7. Start by rolling the dough to about 1/4 inch thickness and then cut out your shapes. Try to cut uniform shapes no more than an inch big so even cooking is assured.  When about half of your dough is rolled out and cut, start preheating your frier to 350 degrees.
8. Line a colander with paper towels. 
9. finish cutting and now start frying.
The diamonds squares, circles, whatever, cook quickly and you really have to tend to the dough because they do keep flipping to one side.
10. As they cook to a golden brown, place them in your lined colander. Drain them for a while.
11. The sugaring.... some people add the confectioners' sugar to a paper or plastic bag and drop the beignets in it and shake them to coat them. Other people.... just prefer a light dusting. Either method is good.

I have served them with ganache for dipping, or raspberry coulis... or a lemon sauce....and yes even plain.  Leftovers? What leftovers? This dough can be frozen and thawed and I never had leftovers.

What are you waiting for?  EAT!
 'vie's momma

'vie...Don't you think she should share more with me???


Marshmallow said...

Thank you 'vie's momma! My mama loves beignets so I think I would love them too (hint, hint, mama).

Kolchak Puggle said...

***drools all over the keyboard***

bichonpawz said...

Oh my goodness! These sound fabulous!!! Just like New Orleans!! Happy Mardi Gras...or is it Happy Fat Tuesday?? xoxo Chloe and LadyBug

rocky-dog said...

Ha, mama made these yesterday -- I only got ONE where is the JUSTICE??? 'vie, will your brother Adam, take this on as a trampling of my civil rights -- the right to eat yummy baked goods??? Just asking.