This morning I came downstairs and my husband was making these New Orleans Beignets. SCORE! I immediately grabbed my camera and started snapping pics of the process. A blogger’s instincts at work… 😉
A tiny detour before the recipe: My husband’s family has made these beignets for years and years in the morning during our church’s semiannual General Conference. We are members of The Church of Jesus Christ of Latter-day Saints, so we always look forward to hearing our leaders sharing messages with us during General Conference weekend that will inspire us to grow closer to Christ and become better people. I don’t really get religious on my site, and I’m not going to get preachy now, I promise, but if you are interested in what General Conference is all about here is a super short YouTube video that will put it in a nutshell for you. 🙂
Here are my kiddos enjoying what we refer to as our “General Conference Beignets.” Aren’t they just the cutest little urchins that you have ever seen?
Ok, done with the personal and religious stuff. Thanks for indulging me. 🙂 Let’s move on to the RECIPE! Yum yum yummer. I’m gonna walk you through the steps and then I’ll give you the full details.
First you mix up the dough. The instructions are a bit tricky, so be sure to read through them carefully. Knead the dough and place it in a greased bowl. Cover the bowl and allow it to rise for about an hour, or until the dough doubles in size. Roll out the dough to about 1/4 inch thick and cut into triangles or squares. Place the dough pieces on a greased cookie sheet and cover with greased (use PAM) cellophane. Allow them to rise for 30 minutes – 1 hour, or until they have almost doubled in size.
Heat canola oil to 385 degrees. Place the dough pieces into the hot oil using a slotted spoon or fry basket like we have.
Fry the dough pieces about 1-2 minutes and then flip. Fry about 1-2 minutes on the other side. The beignets should now be golden brown.
Allow them to cool and bit and top them with powdered sugar. Now stuff so many into your face that you end up sick. Or wait . . . is it only me that does that?! 😉
- 1 cup milk
- 2 Tablespoons butter
- 1 Tablespoon brown sugar
- 1 Tablespoon granulated sugar
- 3 cups flour
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 egg
- 1 teaspoon salt
- 1 package yeast
- powdered sugar.
- In a small bowl, mix together the flour, nutmeg, cinnamon, and salt.
- Heat milk to scalding. (Steaming but not boiling.)
- Place the butter and sugars in a large mixing bowl. Pour the scalding milk over the top of the butter and sugar.
- Stir the milk so that the butter melts and the sugar dissolves. ALLOW THE MIXTURE TO COOL TO LUKEWARM. (You don't want to kill the yeast!)
- Add the yeast and stir it in.
- Add the egg and HALF of the dry ingredients to the bowl and beat well.
- Add the rest of the dry ingredients and mix well.
- Place the dough on a floured counter and knead about 2-3 minutes, or until it is soft and pliable.
- Place your kneaded dough into a large greased bowl. Cover and let rise for about 1 hour, or until doubled in size.
- Place the dough onto a floured counter and flour a rolling pin. Roll the dough out to about ¼ inch thick.
- Cut the dough into triangles or squares.
- Place the dough pieces on a greased cookie sheet and cover with greased (use PAM) cellophane. Allow them to rise for 30 minutes - 1 hour, or until they have almost doubled in size.
- Heat canola oil to 385 degrees.
- Scoop the dough into the oil using a slotted spoon or fry basket.
- Fry for 1-2 minutes and then flip the dough using your slotted spoon or fry basket.
- Fry the second side for 1-2 more minutes. Your beignets should now be golden brown on both sides.
- Remove the beignets and place them on a paper towel to cool a bit.
- Once cooled enough to prevent burning your mouth, dump powdered sugar over the top of the beignets and ENJOY!
This recipe is slightly adapted from the Recipes and Reminiscences of New Orleans.
Here are some pretty pinnable images for you. Let me know if you make and love this recipe! I hope that you do!
If you enjoyed this recipe then you may like these other brunch recipes as well: