Ingredients Jump to Instructions ↓

  1. 3/4 c Water

  2. 2 ts Sugar

  3. 1/2 c Evaporated milk

  4. 1 pk (14 oz)dry active yeast

  5. 3 1/2 c All-purpose flour*

  6. 1/3 c Sugar

  7. 1 Egg

  8. 2 tb Lard or vegetable shortening

  9. 1 ts Salt

  10. 1/2 ts Fresh grated nutmeg

  11. Vegetable oil

  12. Powdered sugar

Instructions Jump to Ingredients ↑

  1. In a medium saucepan over low heat, combine water, 2 teaspoons sugar and evaporated milk; heat to 110F.

  2. Pour into a 2-cup glass measuring cup.

  3. Stir in yeast.

  4. Let stand until foamy, 5 to 10 minutes.

  5. In a food processor fitted with the steel blade, combine 3 cups of flour and all remaining ingredients except oil and powdered sugar.

  6. Turn on and off 3 or 4 times to blend ingredients.

  7. Add yeast mixture.

  8. Turn on and off 4 or 5 times to bring dough together.

  9. Check consistency of dough.

  10. It should be fairly smooth and nonsticky.

  11. If additional flour is needed, add 1 to 2 tablespoons at a time; process just until blended.

  12. Process 15 seconds to knead dough.

  13. Turn out dough on a lightly floured surface; form into a smooth ball.

  14. Lightly oil a large bowl.

  15. Place dough in oiled bowl, turning to coat all sides.

  16. Cover with plastic wrap.

  17. Let rise in a warm, draft-free place until doubled in bulk, about 1-1/2 hours.

  18. Punch down dough.

  19. Turn out onto a lightly floured surface.

  20. Roll out dough into a rectangle about 1/2 inch thick.

  21. Working at a diagonal to rectangle, with a sharp knife, cut dough into 2-inch-wide strips, moving from left to right.

  22. Starting at top left and moving toward bottom of dough, cut dough diagonally into 2-inch-wide strips to form diamond shapes.

  23. Carefully place all completed diamonds 1/2 inch apart on ungreased baking sheets.

  24. Cover loosely with plastic wrap.

  25. Gather up remaining dough scraps; knead together.

  26. Cover loosely with plastic wrap; let rest 15 minutes to relax dough.

  27. Roll out and cut as before.

  28. Repeat until all dough has been used.

  29. Cover beignets loosely with plastic wrap; let rise in warm, draft-free place until almost doubled in bulk, 45 minutes.

  30. In a large saucepan, heat 3 inches oil to 365F or until a 1-inch bread cube turns golden brown in 60 seconds.

  31. Carefuylly slide beignets into hot oil, 3 or 4 at a time; do not crowd.

  32. Fry until puffy and golden brown on both sides, turning once with tongs.

  33. Cooking time is about 2 to 3 minutes per side.

  34. Remove with a slotted spoon; drain on paper towels.

  35. Sift powdered sugar over hot beignets; serve hot.

  36. Makes about 36.


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