These french style, square shaped New Orleans Beignets are incredible! Easy to make but difficult to share! Read on to find out how I make these delightful little pillows!
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What Is A Beignet?
To put it simply, Beignets are basically square shaped pieces of dough that are fried and sprinkled with powdered sugar (icing Sugar) A French style Donut.
Princess and the Frog Fame!
If you have seen the Popular 2009 Disney Movie, The Princess And The Frog you may already be familiar with Beignets’ (pronounced ben-yay). In the Movie, the leading lady Tiana who lives in New-Orleans, bakes delicious Beignets that one customer in particular loves, namely.. Eli La Bouff (better known as Big Daddy La Bouff) His daughter Charlotte La Bouffe wants to snag herself a prince and so asks Tiana to bake her a large batch…‘Tia! You are a bona fide genius. I’m gonna need about 500 of your man-catching Beignets for my ball tonight.’
Before watching The Princess and The Frog I had never even heard of Beignets! But after seeing the look on Big Daddys digitally animated face! I decided I would bake a batch….and I am so glad I did! They are Good! Crazy good! I now completely understand why the beignet was named the official state doughnut of Louisiana in 1986.
A Little Beignet History!
These Pillow shaped Pastries have quite the History! Recipes for the Beignet date back to 16th Century France and the word ‘Beignet’ is the french word for fritter. Although the Beignet is considered to be of French Origins there is evidence to suggest that the donut-like pastries were actually first invented by the Romans (those guys invent the best stuff don’t they?!) The Romans made a dish called “scriblita,” a dessert made from dough and cooked in boiling animal fat…an early version of the Beignet.
New Orleans Beignets
Nobody makes Beignets like the folks in New Orleans! But how did the French Delicacy get there? French colonists are thought to have brought beignets with them to Canada during the 18th century and when they migrated down to New Orleans, so did the Beignets. The Beignet’s became melded with local culture and the rest is history!
What You’ll Need for this Recipe
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- Mixing Bowl
- Digital Kitchen Scales
- Measuring Jug
- Skillet
- Sieve for the Icing Sugar
Why You’ll Love My New Orleans Beignet Recipe!
- Easy ! No fancy ingredients or tools required
- Homemade Donuts! Gorgeous French Style Pillowy Donuts, serve warm with a cup of Coffee
- Family Favourite! I can never make enough! My kids and husband absolutely love my Beignets. They are eaten faster than I can fry them!
- Delicious! That goes without saying! Incredibly moorish!
How To make New Orleans Beignets
As always the full detailed Recipe can be found at the end of the post on the recipe card
Ingredients
- Strong white bread flour
- Fast-action dried yeast
- Granulated sugar
- Evaporated milk
- Egg
- 1 Pinch Of salt
- Cinnamon
- Melted Unsalted Butter (If using salted Butter omit the pinch of salt)
- Boiled Water
- Icing sugar for dusting
- Vegetable oil for frying
Instructions
- Mix together the yeast, flour, sugar and salt (leave out the salt if using salted butter) in a large bowl
- In a separate Jug whisk together the Evaporated milk, Egg and melted Butter
- Add the Boiling water To the Jug, whisk well
- Pour the jug contents into the bowl with the dry ingredients, use a wooden spoon to combine the ingredients.
- Turn out on to a floured surface and knead for roughly 2-4 minutes until smooth and stretchy. If the dough feels too wet add sprinkles of flour until workable.
- Shape the dough into a ball and place in a lined or oiled bowl, cover the bowl with cling wrap and place in the Fridge for 10-24 hours (for the best results I leave mine in the fridge for 24 hours)
- Roll out the dough on a lightly floured or non stick surface and cut out around 20 x squares (see picture)
- Using a Skillet pan or similar pour roughly 1 1/2 inches of oil (around 1/3 full) in the pan and place it on a high heat (you want the oil blistering hot before adding the dough)
- Place kitchen Roll on a plate for the Beignets to drain on
- Add 3-4 Dough squares at a time to the pan (careful of spatter) Cook for a matter of seconds on each side, turning the Beignets with tongs, until they are golden brown
- Place on the Kitchen paper to drain
- Continue until all the Dough Squares are cooked
- Lift the warm beignets and place on a wire rack, dust Very generously with icing sugar
- Serve!
How Long Will Beignet’s Keep?
Beignets are at their best when served fresh, but you can also store them for up to 3 days in an airtight container at room temperature.
Can You Freeze Beignet dough?
Yes! In fact Beignet dough seems to improve with age! Simply form your dough, wrap it twice with cling wrap, pop it in a freezer bag and freeze for up to 3 months. Thaw at room temperature.
Serving Suggestions
Serve with Dalgona Coffee
Serve alongside my Gingerbread Hot Chocolate
Make my Chocolate Dipping sauce for some extra indulgence!
Whipped Cream
Ice Cream
Fresh Fruit and Cream
More Sweet Pastry Recipes…
Custard and Raisin Brioche Buns
Looking For More Sweet Recipes ? Try These…
White Chocolate Berry FlapJack Recipe
Rhubarb And Raspberry Cobbler Recipe
Looking For more ‘Homely’ Inspo ?
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Did You Make These New Orleans Beignets?
If so, Please leave a rating and comment below, I would love to know what you thought. Did you take a picture? Great! tag me on Instagram, I love to share your creations on my stories
New Orleans Beignets
Ingredients
- 260 g Strong White Bread Flour
- 1 x 7g sachet of Quick action Yeast
- 25 g Granulated Sugar
- 130 g Evaporated Milk
- 30 g Melted Unsalted Butter
- 1 Egg
- 1 Pinch Salt (Only if using unsalted butter)
- 1 tsp Cinnamon
- 50 ml Boiling Water
- Icing Sugar
- Vegetable Oil
Instructions
- Mix together the yeast, flour, sugar and salt (leave out the salt if using salted butter) in a large bowl
- In a separate Jug whisk together the Evaporated milk, Egg and melted Butter
- Add the Boiling water To the Jug, whisk well
- Pour the jug contents into the bowl with the dry ingredients, use a wooden spoon to combine the ingredients.
- Turn out on to a floured surface and knead for roughly 2-4 minutes until smooth and stretchy. If the dough feels too wet add sprinkles of flour until workable.
- Shape the dough into a ball and place in a lined or oiled bowl, cover the bowl with cling wrap and place in the Fridge for 10-24 hours (for the best results I leave mine in the fridge for 24 hours)
- Roll out the dough on a lightly floured or non stick surface and cut out around 20 x squares (see picture)
- Using a Skillet pan or similar pour roughly 1 1/2 inches of oil (around 1/3 full) in the pan and place it on a high heat (you want the oil blistering hot before adding the dough)
- Place kitchen Roll on a plate for the Beignets to drain on
- )Add 3-4 Dough squares at a time to the pan (careful of spatter) Cook for a matter of seconds on each side, turning the Beignets with tongs, until they are golden brown.Place on the Kitchen paper to drain
- Continue the process until all the Dough Squares are cooked
- Lift the warm beignets and place on a wire rack, dust Very generously with icing sugar
- Serve!
