Steps to Make Louisiana Pastry Beignet

French Quarter Beignets

An easy recipe anyone can make!

Recipe Summary French Quarter Beignets

If you can't get to New Orleans, try this recipe to recreate these beignets. They can't be beat with a cup of coffee! Dust with powdered sugar and serve warm.

Ingredients | Louisiana Pastry Beignet

1 package active dry yeast

½ cup warm water (110 degrees F (43 degrees C))

½ cup evaporated milk

½ cup white sugar

1 egg, beaten

2 tablespoons vegetable oil

1 teaspoon vanilla extract

1 teaspoon salt

3 cups all-purpose flour

vegetable oil for frying

Directions

Dissolve yeast in warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

Add milk, sugar, egg, oil, vanilla extract, and salt to the yeast. Vigorously beat in flour. Mix until a sticky dough forms.

Divide dough into quarters. Place 1 portion on a heavily floured surface. Roll to about 1/8-inch thickness using a well floured rolling pin. Cut into 2-inch squares. Repeat with remaining 3 portions.

Heat oil in a deep-fryer or large saucepan to 370 degrees F (188 degrees C). Fry beignets, a few at a time, until they puff and rise to the top, 2 to 3 minutes. Turn and brown the other side, 1 to 2 minutes. Drain on paper towels.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Info | Louisiana Pastry Beignet

prep: 15 mins cook: 15 mins additional: 5 mins total: 35 mins Servings: 24 Yield: 24 beignets

TAG : French Quarter Beignets

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