Ingredients Jump to Instructions ↓

  1. 1 Active dry yeast

  2. 1/2 cup 99g / 3 1/2oz Granulated sugar

  3. 2 tablespoons 30ml Vegetable shortening

  4. 1 1/4 cups 296ml Warm milk - (110 degrees)

  5. 1 Egg - beaten

  6. 4 1/2 cups 281g / 9.9oz All-purpose flour

  7. 1 Salt

  8. Oil - for frying

  9. Powdered sugar - for dusting

  10. 5 cups 1185ml Chicory coffee - hot

  11. 5 cups 1185ml Whole milk - hot

Instructions Jump to Ingredients ↑

  1. Preheat the fryer to 360 degrees.

  2. In the bowl of an electric mixer, fitted with a dough hook, add the yeast, sugar, shortening, and milk, mix for 2 minutes. Add the egg. Mix well. Add 4 cups of the flour and salt. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 2 hours.

  3. Turn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick. Lightly dust the surface of the dough. Roll out the rectangle to 12 1/2 inches long by 10 inches wide and about 1/4-inch thick. With a sharp knife, cut the dough into twenty 2 1/2-inch square beignets. Fry the beignets, a couple at a time until golden brown and crispy on all sides, about 3 to 5 minutes. Remove and drain on a paper towels.

  4. Sprinkle the beignets with powdered sugar and serve.

  5. Fill each cup with 1/2 cup of coffee and 1/2 cup of the hot milk. Stir well. Serve the coffee with the beignets.

  6. This recipe yields 10 servings.


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