Beignets Recipe

Active dry yeast: A leavening agent used to help the dough rise and become fluffy.

Warm water: Used to activate the yeast, ensuring it dissolves and begins the fermentation process.

Granulated sugar: Adds sweetness to the dough and helps feed the yeast.

Beaten large eggs: Provides structure and richness to the dough.

Evaporated milk: A concentrated milk product that adds creaminess and flavor.

All-purpose flour: The main structure of the dough, providing the necessary gluten for elasticity.

Melted shortening: Adds fat to the dough, contributing to its tenderness and flavor.

Salt: Enhances the flavor of the dough and balances the sweetness.

Vegetable oil: Used for frying the beignets, giving them a crispy exterior.

Powdered sugar: Used for dusting the beignets, adding a sweet finish.

When preparing beignets, ensure that the oil is at the correct temperature of 375°F before frying. If the oil is too cool, the beignets will absorb too much oil and become greasy. Conversely, if the oil is too hot, the exterior will brown too quickly while the inside remains undercooked. Use a thermometer to maintain the right temperature, and avoid overcrowding the fryer, which can cause the oil temperature to drop.

• Active dry yeast - Substitute with instant yeast: Instant yeast can be used in equal amounts and does not require proofing in warm water, making it a convenient alternative.

• 110°f warm water - Substitute with lukewarm milk: Lukewarm milk can activate yeast similarly and adds a richer flavor to the dough.

• Granulated sugar - Substitute with honey: Honey can be used to sweeten the dough and adds a slight floral note, though it may slightly alter the texture.

• Beaten large eggs - Substitute with flaxseed meal and water mixture: Mixing 1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg can serve as a vegan alternative, though it may change the texture slightly.

• Evaporated milk - Substitute with half-and-half: Half-and-half can provide a similar creamy texture and richness, though it is slightly less concentrated.

• All-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can result in a chewier texture, suitable for beignets.

• Melted shortening - Substitute with unsalted butter: Unsalted butter can provide a similar fat content and adds a rich, buttery flavor to the dough.

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

• Vegetable oil - Substitute with canola oil: Canola oil has a similar high smoke point and neutral flavor, making it suitable for frying.

• Powdered sugar - Substitute with coconut sugar: Coconut sugar can be ground into a fine powder and used as a dusting, though it will impart a caramel-like flavor.

• Allow the freshly made beignets to cool completely on a wire rack. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the beignets in an airtight container. Line the container with parchment paper to absorb any excess oil and keep them fresh for up to 2 days at room temperature.

• If you plan to enjoy them later, consider freezing. Arrange the cooled beignets in a single layer on a baking sheet and place them in the freezer for about an hour. This prevents them from sticking together.

• Once frozen, transfer the beignets to a resealable plastic freezer bag or airtight container. Label with the date to keep track of freshness. They can be stored in the freezer for up to 2 months.

• When you're ready to indulge, reheat the frozen beignets by preheating your oven to 350°F. Place them on a baking sheet and warm for about 10 minutes, or until heated through.

• For a quick option, use a microwave. Place a beignet on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 20-30 seconds.

• After reheating, dust the beignets with a fresh layer of powdered sugar to restore their delightful sweetness and serve immediately.

• Preheat your oven to 350°F. Place the beignets on a baking sheet lined with parchment paper. Cover them lightly with aluminum foil to prevent them from drying out. Heat for about 5-10 minutes until they are warm and slightly crispy.

• Use a toaster oven for a quick reheat. Set it to 350°F and place the beignets inside for about 5 minutes. This method helps maintain their delightful crispiness.

• For a stovetop approach, heat a non-stick skillet over medium heat. Place the beignets in the skillet without any oil. Cover with a lid and let them warm for about 2-3 minutes on each side. This method keeps them soft inside while giving a slight crisp on the outside.

• If you're in a hurry, use the microwave. Place the beignets on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 10-15 seconds. Be cautious, as this method may make them a bit chewy.

• For an air fryer, preheat it to 350°F. Place the beignets in a single layer in the basket. Heat for about 3-4 minutes, checking halfway through to ensure they don’t overcook. This method revives their original texture beautifully.

• Large bowl: Used for mixing the yeast, water, sugar, eggs, and evaporated milk to create the initial dough mixture.

• Measuring cups: Essential for accurately measuring ingredients like water, sugar, flour, and evaporated milk.

• Measuring spoons: Used to measure smaller quantities like yeast and salt.

• Whisk: Handy for beating the eggs and mixing the initial wet ingredients together smoothly.

• Wooden spoon: Useful for stirring in the flour and other ingredients to form the dough.

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

• Knife or dough cutter: Used to cut the rolled-out dough into 2-inch squares.

• Deep fryer: Essential for frying the beignets to a golden brown perfection.

• Thermometer: Helps ensure the oil reaches the correct temperature of 375°F for frying.

• Paper towels: Used for draining excess oil from the fried beignets.

• Sifter or fine mesh strainer: Useful for dusting the beignets with powdered sugar evenly.

• Baking sheet: Can be used to hold the cut dough squares before frying.

Prepare ingredients in advance: Measure and set out all ingredients like flour, sugar, and eggs before starting. This minimizes interruptions.

Use a stand mixer: A stand mixer can quickly combine the dough ingredients, saving you time and effort.

Preheat the oil: Start heating the oil while the dough rises, so it's ready for frying immediately.

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

Batch frying: Fry multiple beignets at once to reduce cooking time, ensuring they don't overcrowd the pan.