Beignets Recipe

Active dry yeast: A leavening agent that helps the dough rise and become fluffy.

Warm water: Used to activate the yeast.

Sugar: Adds sweetness to the dough and helps activate the yeast.

Beaten eggs: Provide structure and richness to the dough.

Evaporated milk: Adds a creamy texture and richness to the dough.

Bread flour: Gives the beignets their chewy texture.

Shortening: Adds fat to the dough, making it tender.

Salt: Enhances the flavor of the dough.

Confectioners' sugar: Used for dusting the beignets after frying, adding sweetness and a classic finish.

Vegetable oil: Used for frying the beignets to a golden brown.

When rolling out the dough, ensure it is evenly ⅛ inch thick to achieve uniform beignets. This consistency helps them puff up evenly when fried. Additionally, use a sharp knife or a pastry cutter to cut the dough into 2 ½ inch squares to avoid compressing the edges, which can prevent proper puffing.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not require proofing in warm water.

• warm water - Substitute with milk: Warm milk can help activate the yeast and add a richer flavor to the dough.

• sugar - Substitute with honey: Honey can add a unique flavor and also helps in yeast activation.

• beaten eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This is a good vegan alternative.

• evaporated milk - Substitute with heavy cream: Heavy cream can provide a similar richness and texture to the dough.

• bread flour - Substitute with all-purpose flour: All-purpose flour can be used, though the texture may be slightly less chewy.

• shortening - Substitute with butter: Butter can add a richer flavor and similar texture to the dough.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• confectioners' sugar - Substitute with granulated sugar: Granulated sugar can be ground in a blender to make a fine powder similar to confectioners' sugar.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• Allow the beignets to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the beignets in an airtight container. If stacking, use parchment paper between layers to avoid sticking.
• Store the container at room temperature for up to 2 days. For longer storage, consider freezing.
• To freeze, arrange the beignets in a single layer on a baking sheet. Place the sheet in the freezer until the beignets are solid.
• Transfer the frozen beignets to a resealable freezer bag or airtight container. Label with the date and store for up to 2 months.
• When ready to enjoy, reheat the frozen beignets in a preheated oven at 350 degrees f (175 degrees c) for about 10 minutes, or until warm and crispy.
• Dust with confectioners' sugar after reheating to restore their delightful sweetness.

• Preheat your oven to 350 degrees f. Place the beignets on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 5-10 minutes until they are warm and slightly crispy.

• Use a toaster oven set to 350 degrees f. Place the beignets inside and heat for about 5 minutes. This method works well for smaller batches and ensures they stay crispy.

• For a quick reheat, use the microwave. Place the beignets on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 10-15 seconds. This method is fast but may make them a bit softer.

• If you have an air fryer, preheat it to 350 degrees f. Place the beignets in the basket in a single layer and heat for about 3-4 minutes. This method helps maintain their crispiness.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the beignets in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until they are warm and slightly crispy.

• Large bowl: This is where you will dissolve the yeast and mix the initial ingredients together.

• Measuring cups: Essential for accurately measuring out the water, sugar, and flour.

• Measuring spoons: Used to measure the yeast and salt precisely.

• Whisk: Handy for beating the eggs and mixing the ingredients until smooth.

• Rolling pin: Used to roll out the dough to the desired thickness of ⅛ inch.

• Knife or dough cutter: For cutting the dough into 2 ½ inch squares.

• Deep fryer: Necessary for heating the oil to the correct temperature and frying the beignets.

• Thermometer: To ensure the oil reaches and maintains the correct temperature of 360 degrees F (180 degrees C).

• Paper towels: Used to drain the excess oil from the fried beignets.

• Sifter: For dusting the beignets with confectioners' sugar evenly.

• Plastic wrap: To cover the dough and chill it for up to 24 hours.

• Spatula or tongs: For flipping and removing the beignets from the hot oil.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow and saves time.

Use a stand mixer: Mixing the dough with a stand mixer can speed up the process and ensure even consistency.

Chill dough overnight: Prepare the dough the night before and let it chill overnight. This allows you to start frying immediately the next day.

Cut dough efficiently: Use a pizza cutter to quickly and uniformly cut the dough into squares.

Heat oil while rolling dough: Start heating the oil while you roll out and cut the dough to save time.