Beignet – Super Fast! No Yeast. (Below is the longer version…but who wants to wait?)
Ingredients
½ cup butter
1 cup water
¼ teaspoon salt
1 cup all-purpose flour
4 eggs
Oil (for deep frying)
3 tablespoons powdered sugar
Brown paper bag
Method
- In a medium saucepan, melt the butter in the water. Remove the pan from the heat.
- Add salt and flour and stir until a sticky batter is formed. The dough should not be hot, but warm.
- Beat in the eggs, one at a time, until the batter is smooth.
- Heat the oil to 375 F.
- Using 2 spoons, fry mounded teaspoons of dough, several at a time, for about 6 minutes. Don’t crowd the fryer, ensure each beignet has plenty of room to move around.
- Use a slotted spoon to flip them so they cook evenly on all sides. They are done when they are light, golden brown.
- Drain them for a few minutes on a clean kitchen towel or paper towels.
- Serve warm, dusted with the powdered sugar.
Beignet
Ingredients
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
2 eggs
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening
1-quart vegetable oil for frying
1/4 cup confectioners’ sugar
Method
- In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
- Roll out dough 1/8 inch thick. Cut into 2 ½-inch squares. Fry in 360 degree F hot oil. If beignets do not pop up, oil is not hot enough.
- Drain onto paper towels.
- Shake confectioners’ sugar on hot beignets. Serve warm.
P.S. If you do not cough on your first bite. Put the doughnut down and add more powdered sugar. This is how it’s done.
Enjoy!