Beignets for breakfast…a recipe

With Christmas hot on my heels, I wanted to share a family favorite of ours, Beignets.  Pronounced ben-yays, these are a New Orleans staple and means fritter.     These are wonderful on Christmas morning or any morning but let me warn you, you can’t eat just a few.  They are wonderful and make me smile.

These are traditionally fried and that is how I make them.  It is not something we have all the time, just about once or twice a year so I don’t feel bad about indulging and besides its Christmas and they bring out the kid in you.  You could skip the powdered sugar and just drizzle honey over the top or whatever else you like and you could fill them with jam or pudding though we just make them simple and delicious and a big powdery mess.

My kids like to steal them when I turn my back so I make plenty!

2 1/4 tsp yeast
3/4 cup warm water (110 F)
1/4 c granulated sugar
1/2 tsp salt
1 egg beaten
1/2 c evaporated milk
4 cups all purpose flour
1/8 c shortening softened
oil for frying
Powdered sugar to dust over the top of the beignets

In the bowl of a mixer, combine the yeast, water and sugar.  Let sit until frothy (about 5 minutes).  Add the salt, egg and milk.  Mix on low speed using a dough hook.  Add half of the flour and then the shortening.  Once the shortening is all mixed in add the rest of the flour little by little.

Turn your dough out onto a floured counter and knead by hand adding just enough flour to get a smooth non-sticky dough.   Place the dough in an oiled bowl and cover with a damp tea towel and let rise.

  After the dough has doubled in size, punch it down.  Flour your countertop again and roll out the dough into a rectangle about 1/2 inch thick.  With a sharp knife (or a sharp pizza cutter), cut into 2 inch strips then cut the strips into 2 inch squares.

Let rise in a warm place for about 40 minutes.  Once the beignets have risen, heat 2 to 3 inches of frying oil to 350 degrees.  Carefully fry a few at a time, flipping them over when they turn golden brown.  Do not leave them or they will go from golden to burned in no time.

Drain on a tea towel to absorb excess oil (I keep a tea towel that is used just for this purpose since we do not buy paper towels).  Dust with plenty of powdered sugar and enjoy.

Makes about 2 dozen.

If you enjoyed this post, please consider leaving a comment or follow me by email at the top right hand of the screen to have future posts sent to you. Tricia (Crunchy Catholic Momma)