Beignets Recipe

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

Warm water: Activates the yeast and helps to form the dough.

Sugar: Adds sweetness to the dough and helps with yeast activation.

Beaten eggs: Provides structure and richness to the dough.

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

Bread flour: High-protein flour that gives the beignets their chewy texture.

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

Salt: Enhances the flavor of the beignets.

Vegetable oil: Used for frying the beignets to a golden brown.

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

When dissolving the yeast in warm water, ensure the water is between 105°F and 115°F. Water that's too hot can kill the yeast, while water that's too cold will not activate it properly. This step is crucial for achieving the perfect rise in your beignet dough.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water first, making it a convenient alternative.

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

• sugar - Substitute with honey: Honey adds a different sweetness and can also help with browning.

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

• evaporated milk - Substitute with half-and-half: Half-and-half provides a similar creamy texture and richness.

• bread flour - Substitute with all-purpose flour: All-purpose flour can be used, but the beignets may be slightly less chewy.

• melted shortening - Substitute with butter: Butter adds a rich flavor and can be used in the same quantity.

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

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• powdered sugar - Substitute with granulated sugar: Granulated sugar can be used, but it will not have the same fine texture as powdered sugar.

• Allow the beignets to cool completely before storing or freezing. 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 moisture.
• Store the container at room temperature for up to 2 days. Avoid refrigerating as this can make the beignets stale.
• To freeze, arrange the cooled beignets in a single layer on a baking sheet. Place the sheet in the freezer for about 1-2 hours until the beignets are firm.
• Transfer the frozen beignets to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• When ready to enjoy, reheat frozen beignets in a preheated oven at 350°F (175°C) for 10-15 minutes or until warm.
• Alternatively, you can reheat in the microwave for 20-30 seconds, but this may result in a softer texture.
• Dust with powdered sugar after reheating to restore their delightful sweetness.

• Preheat your oven to 350°F (175°C). Place the beignets on a baking sheet lined with parchment paper. Warm them in the oven for about 5-10 minutes until they are heated through. This method helps maintain their crispy exterior.

• Use a toaster oven set to 350°F (175°C) for a smaller batch. Place the beignets on the rack or a small baking tray and heat for 5-7 minutes. This is a quick and efficient way to reheat without drying them out.

• For a faster method, use a microwave. Place the beignets on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 20-30 seconds. Be cautious as this method can make them slightly chewy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the beignets in a single layer in the basket and heat for 3-5 minutes. This method helps retain their crispiness while warming them evenly.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the beignets in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through. This method can help maintain their texture without making them soggy.

• Large bowl: Used for dissolving yeast and mixing the initial ingredients.

• Measuring cups: Essential for accurately measuring water, sugar, and flour.

• Measuring spoons: Necessary for measuring yeast and salt.

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

• Mixing spoon: Useful for stirring in the flour and other ingredients.

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

• Deep fryer: Heats the oil to the correct temperature for frying the beignets.

• Rolling pin: Rolls out the dough to the desired thickness.

• Sharp knife: Cuts the dough into squares.

• Paper towels: Drains the excess oil from the fried beignets.

• Sifter: Dusts the beignets with powdered sugar.

• Thermometer: Ensures the oil is at the correct frying temperature.

Prepare ingredients ahead: Measure and set out all ingredients before starting. This ensures a smooth workflow.

Use a stand mixer: A stand mixer can save time when mixing the dough to a smooth and elastic consistency.

Proof in a warm oven: Speed up the rising process by placing the dough in an oven set to its lowest temperature, then turn it off.

Cut dough efficiently: Use a pizza cutter to quickly cut the dough into squares.

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