This post is sponsored by Nellie’s Eggs. All opinions are my own.
A couple of years ago, my husband and I took a trip to New Orleans. I love the city. So much delicious food and we had so little time to enjoy it. This is where I was first introduced to beignets. We ordered a couple with cafe au lait and sat back to savor the flavor. It was pure heaven. I mean, we were covered in powdered sugar but we loved every bite.
I decided I had to make sure we had the chance to enjoy beignets at home.
If you get the chance to try out this recipe, let me know! I’d love to know what you think.
- 1.5 cups warm water (110 to 115 degrees)
- 2/3 cup granulated sugar
- 1 pack active dry yeast (2 and 1/4 teaspoon)
- 2 large eggs, at room temp
- 1 cup evaporated milk
- 2.5 teaspoons vanilla extract
- 7 cups bread flour
- 1.5 teaspoons salt
- 5 tablespoons unsalted butter, room temp
- 4 cups oil (for deep frying)
- 2 cups confections' sugar
- In a medium bowl, mix the warm water, sugar and yeast with a whisk to combine. Mix well. Let sit for 10 mins until it bubbles up and looks foamy.
- Beat the eggs until smooth. Add in vanilla and evaporated milk and beat.
- Beat in 3 and 1/2 cups of flour until smooth. Make sure the mixer is on a low speed and add in the yeast mixture. Pour slowly so it doesn't splash. Add in the butter and beat until smooth.
- Add in the remaining 3 and 1/2 cups of flour and salt. Beat until the dough is smooth. Cover the bowl and refrigerate for at least 2 hours. It can be refrigerated for up to 24 hours.
- Line a large baking sheet with paper towels. 3 layers should be enough and set aside.
- In a large pan, heat the oil to 360 degrees. Remove the dough from the fridge. On a lightly floured surface, roll the dough to 1/4-inch thick rectangle. Cut the dough into 2 and 1/2 inch squares.
- Fry dough in batches. They will puff up and get golden brown, takes about 1 minute. Remove from oil and place on the baking sheet.
- Sprinkle with powdered sugar and serve hot.