1 cup warm water
1/4 cup sugar
1/2 teaspoon salt
1 egg, slightly beaten
2 tbsp butter
1/2 cup evaporated milk
4 cups all-purpose flour
3 tsp active dry yeast
1-2 qts vegetable oil
Recipe yields 16-20 beignets.
Mix water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in a bowl until thoroughly blended. Then, move dough onto a floury surface; pound and beat thoroughly. Then, place dough into a lightly greased bowl; refrigerate 3 – 4 hours or overnight.
Place cool dough on floury surface and roll 3/8-inch thick. Cut into 3-4 inch squares, diamonds or circles.
Heat vegetable oil to 360 degrees. Beignets will rise to the top almost immediately. Fry beignets 2 to 3 minutes or until puffed and golden brown, turning them over carefully. Place fried beignet on paper towel to drain excess oil. Sprinkle heavly with white powdered sugar.
The Louisiana Donut
In 1986, the beignet was declared by the State legislature as the official Louisiana Donut. Café du Monde in New Orleans is recognized nationwide for its New Orleans beignets.
Easy Beignet Recipe Origin
My Granma prepared the dough for this favorite Cajun breakfast treat the day before. We enjoyed them every time she prepared them which happened on cool Sunday mornings after church, or when company was expected. Her beignet recipe calls for heavily sprinkled white powdered sugar, and served two or three at a time with café au lait. Café au lait is coffee topped off with warm cream made from un-homogenized milk.
I hope you enjoy this cajun beignet recipe. Please visit my other recipe pages and find your favorite Cajun recipe.
Should you have any questions or would like to discuss cater services, please feel free to
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