| Level: | Easy |
| Total: | 2 hr 30 min |
| Prep: | 15 min |
| Inactive: | 2 hr |
| Cook: | 15 min |
| Yield: | About 2 dozen |
Ingredients
- 3/4 cup lukewarm water
- 1(.25-ounce) packet active dry yeast
- 1/2 cup, plus 1 teaspoon sugar
- 4 cups all-purpose flour
- Pinch salt
- 2 egg yolks
- 1/2 cup evaporated milk
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 4 to 6 cups peanut or other neutrally-flavored oil, for frying
- Powdered sugar, for dusting
Instructions
- In a measuring cup combine the water, yeast, and 1 teaspoon sugar. Let sit until the yeast gets frothy and smells yeasty.
- In the bowl of an electric mixer, combine the flour, remaining 1/2 cup sugar, and pinch salt.
- In another bowl, combine the egg yolks, evaporated milk, melted butter, and vanilla. Add the yeast mixture and whisk to combine well.
- Add the wet mixture to the dry ingredients and place on the stand mixer fitted with a dough hook. Once the ingredients are well combined, knead 5 minutes. Remove the bowl from the mixer, cover, and place in a warm area for 2 hours, or until the dough has doubled in size.
- In a wide, deep pot, heat the oil to 350 degrees F.
- Remove the dough from the bowl and lightly knead on a floured work surface. Cut the dough into 2-inch squares.
- Set up a paper towel-lined sheet tray to land the beignets when they come out of the oil.
- Working in batches so as to not crowd the oil, fry the dough squares until they are puffy and golden brown. Remove from the oil, make a pit stop on the paper towels and immediately dust with powdered sugar.
- Serve hot!!!!!
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 143 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 18 mg |
| Sodium | 13 mg |
Reviews
Easy recipe but feels like something is missing a little bland in flavor
Yeah it was SUPER dense and pretty bland but it gets the job done ig
Not a review, but a question. Step 6 says, “Remove the dough from the bowl and lightly knead on a floured work surface. Cut the dough into 2-inch squares.” Should it be rolled out first? If so, how thick?
These looked very pretty, but that’s the best thing I can say about them. Dense, not very flavorful, and not half as good as the Cafe du Monde boxed mix. Very disappointed!
I made these twice thinking I did something wrong the first time but no, same result. They were too dense. I will try Paula‘s and hopefully I will get the results I’m looking for. I hear the use of shortening is essential so I’m hopeful for that recipe.
Im not a good cook but love anne, so im making these for the first time on 6.13.15only problem with printing recipe was all the back ground mess covering the actual recipe. cant wait to try them. Nancy Britt.austin,mn age 64
Delicious! We made these today and they were a big hit! We used peanut oil and it didn’t change the taste at all. Very easy to make. They came out perfect. My kids couldn’t stop eating them. Thank you!
It says, “4 to 6 cups peanut or other neutrally-flavored oil, for frying”. Peanut oil is not “neutrally-flavored”. Also, if you wish to be authentic, peanut oil should not be used. “Creamy” shortening is used at Cafe Beignet, for example (I asked directly), and it is my understanding that Cafe Du Monde used cottonseed oil. Neither uses peanut oil, and I can confirm this because I’ve had both (and yes, Cafe Beignet’s are better).
I made this recipe and it was awesome. I made Paula Deens recipe and it was also awesome. My friend is a chef in the French Quarter and I used his recipe and it was also awesome. I guess no matter which way ya shake it, beignets rule. LOL. I did make an orange glaze for yours and had a nice chocolate dipping sauce on the side. Company went nuts. Thank you Anne.
good food, but your nnew web site is no longer user friendly. I cannot print the recipe without a bunch of exteranious stuff some cover the recipe directions. could you put a print icon back on the site. not all of us are on the other web sites