Beignet Doughnuts

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    Beignet Doughnuts

    Beignet Doughnuts

    (230)
    1hour


    206 people made this

    You might find these at cafes but they're not that hard to make at home. Very simple and satisfying.

    Ingredients
    Serves: 12 

    • 1/2 cup lukewarm water
    • 1 tablespoon granulated yeast
    • 60g softened butter, chopped
    • 1/2 cup caster sugar
    • 1 teaspoon salt
    • 1 cup boiling water
    • 1 cup evaporated milk
    • 2 eggs, beaten
    • 1 kg plain flour
    • vegetable oil, for frying
    • 1 cup icing sugar for dusting

    Directions
    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Pour lukewarm water into a small bowl and sprinkle the yeast over. Stand for about 5 minutes. Combine the butter, caster sugar and salt in a large bowl. Pour the boiling water over and stir in the evaporated milk. Cool to lukewarm and then add the yeast mixture with the eggs. Mix well.
    2. Slowly mix in the flour until the dough forms a ball. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour.
    3. Working with a small portion (a little larger than a tennis ball) at a time, roll out the dough to 3mm thick. Cut into strips about 5cm wide, then cut again in the opposite direction and at an angle, making diamond shapes.
    4. Heat oil in a deep and wide saucepan over medium-high heat to 180 degrees C.
    5. Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack covered with paper towels. Allow to cool until they are cool enough to handle. Place in a clean paper bag with icing sugar and shake gently until covered generously or, use a sifter to dust the beignets with icing sugar.
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    Reviews and Ratings
    Global Ratings:
    (230)

    Reviews in English (227)

    by
    291

    These little gems are not Cafe Du Mond quality but darn close. I think the dough is missing a little something. I think I might try adding some vanilla or almond extract on my next go around. A couple of modifications I made to this recipe was to use peanut oil rather than the vegtable oil and for the topping, add a little cinnamon and pumpkin pie spice to the powdered sugar. I highly recommend giving it a try!  -  05 Oct 2008  (Review from Allrecipes USA and Canada)

    by
    254

    This took a bit of trial and error to get right. The oil on medium high is way to hot and the beignets just burned. My perfect temp was medium low. Dont cook more than 2 - 3 inch squares or 4 triangles at a time or it will lower the temp of the oil to the point that they will not puff up. When cooked properly they will first sink then puff up and float, then turn golden, if they start to spot your oil temp is to high. When I finally got the temp right they seemed a bit bland so I added brown sugar and cinnamon in my next dough ball and rolled it out so it had a marbled effect (this is so the way to go and I will continue to do that). If you put your paper towel and cooling racks on a cookie sheet you will be able to powder them there too and clean up will be a breeze. I made 3/4 of a batch and froze the rest. My 3 kids consumed them all only letting my husband and I snag 2 a piece so I will make a whole batch next time. Please also note that if you use the packets of yeast that it is only equivalent to 2 1/4 tsps and that would make your beignets not puff up as much.  -  08 May 2010  (Review from Allrecipes USA and Canada)

    by
    182

    This recipie makes a massive amount of Beignets! I refrigerated the dough and made a batch for breakfast a few days in a row! Just like New Orleans! Just a warning - clean up immediatly - the dough is like cement when it dries!  -  04 Jan 2008  (Review from Allrecipes USA and Canada)

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