Genevieve's How To: Make French Quarter Beignets
Everyone Loves Something Sweet To Start Off In The Morning
When most people think of a delicious morning pastry they think of donuts, zeppoles, or the famous Toaster Strudel (c). But today I'm going to to give the all too easy recipe of the French Quarter Beignets!
These amazing little donut squares popular in the French Quarter of New Orleans, have been popularized by cooks from Paula Dean, to Princess Tiana from Disney's The Princess and the Frog (c).
I'm not gonna lie, you can Google this recipe and get it from everywhere, but I guarantee my recipe will make you smile. And if it doesn't, keep it to yourself.
This recipe requires an overnight dough rise, so it's best to make in late afternoon, early evening and to set. That way in the morning all you need to do is roll, cut, and fry!
Recipe Difficulty Level
If you're capable of reading directions this is an easy and straightforward pastry to make
Deep Frying the Beignets
- 1.5 Cups Warm Water
- 1/2 Cup Granulated Sugar, Coarse
- 1 Envelope Active Dry Yeast
- 2 Eggs, Beaten
- 1 1/4 Teaspoon Salt
- 1 Cup Evaporated or Condensed Milk
- 7 Cups Bread Flour
- 1/4 Cup Shortening
- For Coating Non-Stick Spray or Oil
- 3 Cups Confectioners Sugar, Powdery
- Mix water, granulated sugar, and yeast in a large bowl and let stand for 10 minutes.
- In another bowl, beat the eggs, salt and evaporated milk (and or condensed milk if you don't have evaporated) together. Mix egg mixture to the yeast mixture.
- In a separate bowl measure out the bread flour, sifted.
- Add three cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding remaining flour.
- Remove dough from the bowl, place on a lightly floured surface until smooth.
- Spray a clean large bowl, preferably metal and put dough in. Cover with a towel or plastic wrap. Let it rise for two hours.
- After two hours knead the dough, recover and set in a warm place to rise over night.
- The next morning, preheat a deep fry pan with oil. Wait for bubbles to start and flick flour in. When it flakes, oil is hot enough.
- On a clean floured surface, roll out the incredibly puffy dough, and flatten to 1/4 inch thickness. Cut the squares from 1 inch to 2 inches (depending on preference).
- Deep fry until the beignets until golden brown. Flip the pastries to cook on both sides. Remove from oil and set aside on paper towels to drain.
- Take the confectioner's sugar into a strainer or a paper bag. If in strainer lay beignets out in rows and dust the pastries. If in the bag, put between three to five beignets in bag and shake until covered.
- Enjoy with a good cup of coffee or tea at breakfast :)