Beignets

You don't have to travel to New Orleans or visit Cafe Du Monde to know all about the pillowy fried dough covered in heaps of powdered sugar that's locally known as a beignet.  They're such a significant part of the New Orleans culture that the city hosts a Beignet Fest every October in Layafette Square.  #festivalgoals  I haven't had the opportunity to travel to New Orleans but it's definitely on my short list of places that I want to visit soon.  (And that may or may not be directly related to me obsession with beignets.) 😂

The famous hole-less doughnut has quite a reputation in NOLA.  Apparently it's as readily available as gelato in Italy. 😋 I envision the streets of New Orleans lined with tiny cafes packed with people listening to great jazz, sipping on steaming hot cafe au laits and munching on warm beignets.  What better way to start (or end) a fun filled day in New Orleans?  

Since a trip to NOLA isn't in the cards for me this year, I decided to bite the bullet and make my own beignets at home.  I guess the advantage of never having eaten a true New Orleans beignet is that I didn't have anything to measure my version up against.  My biggest obstacle was trying to create a homemade treat that lives up to the stories that I've heard about the famous beignet.  

​I turned to America's Test Kitchen to find a beignet recipe that was as close to the original as possible.  I can only speak for my version of these fried sugar covered squares of dough but they are D-E-L-I-C-I-O-U-S!!!!!   It's easy to see why they've gained so much notoriety.  Now I feel like I trip to NOLA is even more critical.  (For research purposes of course.😉)

Beignets
1 cup warm water
3 Tablespoons sugar
1 Tablespoon yeast
3 cups flour
3/4 teaspoon salt
2 eggs
2 Tablespoons olive oil
2 quarts canola oil

Combine water, yeast and 1 T. sugar.  Let sit for 5 minutes until foamy.

Combine flour, salt and 2 T. sugar in bowl of standing mixer.

Add yeast, eggs and olive oil to dry ingredients.  Knead until smooth. 

Transfer to a greased bowl.  Cover and refrigerate 1 hour until doubled in size.

Divide dough in half.  Pat 1/2 of dough into a 9x12" rectangle on floured counter. 

Cut into 12 squares using a bench scraper.

Lay squares on a floured baking sheet. 

Heat canola oil to 325-350.  Add 6 beignets.  Fry until browned on bottom. 

Flip and fry until browned on other side.  

Place on wire rack set over a baking sheet. 

Sprinkle with powdered sugar while warm.  

Now I need to hear from my followers who live in or have travelled to New Orleans.  When I get the chance to visit - What do I need to see while I'm there?  What do I need to eat?  (besides as many beignets as possible) Where's the most convenient place to stay?  Who's been to Beignet Fest?  Is it as amazing as I imagine it to be?  Don't be surprised if you see me there next year.  🤹🏻‍♀️

​Ciao!

Click here for a printable version of this recipe