Beignets Recipe

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

Warm water: Activates the yeast and helps it dissolve.

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

Eggs: Provide structure and richness to the dough.

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

Flour: The main structure of the dough, providing the necessary gluten for elasticity.

Melted shortening: Adds fat to the dough, making it tender and flaky.

Salt: Enhances the flavor of the dough.

Oil: Used for deep frying the beignets to a golden brown.

Powdered sugar: Dusting on top of the beignets for a sweet finish.

When dissolving yeast in warm water, ensure the water is between 105°F and 115°F. If the water is too hot, it can kill the yeast, and if it's too cold, the yeast won't activate properly. This step is crucial for achieving the right rise and texture in your beignets.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and doesn't need to be dissolved in water first.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the dough.

• sugar - Substitute with honey: Honey can add a different sweetness and a slight floral note.

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

• evaporated milk - Substitute with regular milk: Regular milk can be used, but the texture might be slightly less creamy.

• flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used in the same quantity.

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

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

• oil for deep frying - Substitute with coconut oil: Coconut oil can be used for deep frying and adds a subtle coconut flavor.

• powdered sugar - Substitute with granulated sugar: Granulated sugar can be ground in a blender to make a powdered sugar substitute.

• Allow the beignets to cool completely before storing. This prevents condensation, which can make them soggy.
• For short-term storage, place the beignets in an airtight container. Line the container with a paper towel to absorb any excess oil and moisture.
• If you plan to enjoy them within a day or two, keep the container at room temperature. Avoid refrigerating as this can cause them to become stale faster.
• For longer storage, freeze the beignets. Arrange them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the beignets to a resealable plastic bag or airtight container. Label with the date to keep track of freshness.
• When ready to enjoy, reheat the frozen beignets in a preheated oven at 350°F for about 10 minutes or until warm. Alternatively, you can use a microwave, but this may affect their crispiness.
• Dust with powdered sugar just before serving to restore their delightful sweetness and presentation.

• Preheat your oven to 350°F. Place the beignets on a baking sheet lined with parchment paper. Bake for about 5-10 minutes until they are warmed through. This method helps maintain their crispy exterior while warming the inside.

• For a quicker method, use a microwave. Place the beignets on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 15-20 seconds. Be careful not to overheat, as this can make them chewy.

• If you have an air fryer, preheat it to 350°F. Place the beignets in a single layer in the basket and heat for 3-4 minutes. This method will help retain their crispiness.

• For a stovetop approach, 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, or until warmed through. This method can help bring back some of the original texture.

• If you prefer a steam method, place the beignets in a steamer basket over simmering water for about 1-2 minutes. This will make them soft and warm, but they may lose some of their crispiness.

• Large bowl: Used to dissolve the yeast in warm water and mix the initial ingredients.

• Measuring spoons: Essential for accurately measuring the yeast and salt.

• Measuring cups: Used to measure the warm water, sugar, evaporated milk, and flour.

• Whisk: Helps in beating the eggs and mixing the ingredients smoothly.

• Wooden spoon: Useful for stirring in the flour and mixing the dough.

• Plastic wrap: Used to cover the bowl while the dough rises.

• Rolling pin: Needed to roll out the dough to the desired thickness.

• Knife: Used to cut the dough into squares.

• Deep fryer: Essential for heating the oil and frying the beignets.

• Thermometer: Ensures the oil is at the correct temperature of 375°F.

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

• Sifter: Helps in dusting the beignets with powdered sugar evenly.

Prepare ingredients in advance: Measure and set out all ingredients before starting to save time during the cooking process.

Use a stand mixer: A stand mixer can help you quickly and efficiently mix the dough, saving you time and effort.

Proof in a warm oven: To speed up the rising process, place the dough in a warm oven (around 100°F) to help it double in size faster.

Cut dough with a pizza cutter: Use a pizza cutter to quickly and evenly cut the dough into squares.

Fry in batches: Fry multiple beignets at once to reduce overall cooking time, but avoid overcrowding the fryer.