French Quarter Beignets
These French Quarter Beignets are light, airy fried pastries dusted generously with confectioners’ sugar for a warm, classic treat that feels soft, golden, and wonderfully indulgent.
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Servings: 0
Ingredients
For the Dough
- 1 1/2 c lukewarm water 110°F
- 1/2 c granulated sugar
- 1 envelope active dry yeast
- 2 eggs slightly beaten
- 1 1/4 tsp salt
- 1 c evaporated milk
- 7 c bread flour
- 1/4 c shortening
- Nonstick spray
For Frying and Finishing
- Oil for deep-frying
- 3 c confectioners’ sugar
Instructions
Prepare the Dough
- In a large bowl, combine the lukewarm water, granulated sugar, and yeast.
- Let the mixture stand for 10 minutes.
- In a small bowl, whisk together the eggs, salt, and evaporated milk.
- Add the egg mixture to the yeast mixture and stir to combine.
- Measure the bread flour into a separate bowl.
- Add 3 cups of the flour to the yeast mixture and stir until combined.
- Add the shortening and continue stirring while gradually adding the remaining flour.
Knead and Rise
- Transfer the dough to a lightly floured surface.
- Knead until the dough becomes smooth and elastic.
- Lightly coat a large bowl with nonstick spray.
- Place the dough in the bowl and cover with plastic wrap or a clean towel.
- Let the dough rise in a warm place for at least 2 hours.
Prepare for Frying
- Place the confectioners’ sugar in a large paper bag or plastic bag and set aside.
- In a heavy saucepan that is at least 5 inches deep, heat about 2 inches of oil over medium heat until it reaches 360°F on a thermometer.
Shape and Fry the Beignets
- Roll the risen dough out on a lightly floured surface to about 1/4-inch thickness.
- Cut the dough into 2 1/2-inch squares.
- Fry the dough squares in batches, turning frequently, until they are golden brown on all sides.
- Remove the beignets from the oil and drain briefly on paper towels.
Coat and Serve
- Transfer the warm beignets to the prepared bag of confectioners’ sugar.
- Close the bag and shake gently until the beignets are thoroughly coated.
- Serve warm.
Notes
To make these French Quarter Beignets gluten free, replace the bread flour with a gluten-free bread flour blend or a high-quality 1:1 gluten-free flour blend designed for yeast baking, and add xanthan gum if your blend does not already include it. Because gluten-free yeast dough can be softer and more delicate, it may help to chill the dough slightly before rolling and cutting. Also confirm that the yeast, evaporated milk, shortening, confectioners’ sugar, and any other packaged ingredients are labeled gluten free, since brands can vary or be processed in shared facilities. For anyone with celiac disease or severe gluten sensitivity, use clean bowls, rolling surfaces, thermometers, oil, and frying equipment to avoid cross-contact.