Beignets

The original for this recipe was included in the 27 volume TimeLife Foods of the World series (the Creole and Acadian volume), but I’ve adapted it to use instant yeast. This has been a popular and well-tested recipe. Over the last five decades, with help of friends and staff, I’ve offered beignets on scores of occasions, for as few as two or three people to as many as 100+. Housemate and friend David Becker and I would invite the entire UT Botany dept to the house for a beignet breakfast, served up with strong coffee, juice, fruit, and even some soft-scrambled eggs improvised by David (and thus christened Eggs David).

Beignets are also welcomed for celebratory family mornings, so I’ve made many small batches, as well as multiple triple recipes. The recipe discussed below is for a family gathering, just right for 6 people. For larger groups, check out the formulae in table that follows.

You’ll be mixing, kneading, and rolling dough. This is a brioche-style enriched dough, but it doesn’t require a thorough knead, nor is full proofing required. It should, however, have begun the rise before frying, or the beignets will not puff up nicely. Oddly, the dough can linger for a couple of hours without any ill effects, making the process of cooking a nice quantity pretty simple. You can even make the dough the evening before and store refrigerated overnight.

Below you’ll find ideas about Mis en Place on the left, and a list of ingredients to the right:

For a group of 4-6 people, you’ll likely need a recipe that involves the following dry ingredients collected in a dough bowl: 4 cups flour, 1 rounded Tbs of instant yeast (at least 1 package, which is 2 tsps), 1/2 tsp salt, and 1/4 cup sugar. For wet ingredients, melt 2 Tbsp Crisco-type shortening into 1/2 cup heavy cream, which I bring to scalding temperature in a microwave. Add 3/4 cup water, which should cool the mix enough to beat in one large egg. Combine the wet ingredients with the dry, knead to a smooth, slightly stiff dough, adding extra flour as needed.

Once the dough is risen a bit and the oil temperature hovers around 350 degrees, roll out some dough – to about 1/4-1/2 inch thickness. Cut into pieces smaller than a playing card (even half that size). Holding the raw beignets in hand, depress the center with thumb and forefinger as you gently slide them into the hot oil. They will sink to the bottom, but begin to rise quickly. Once they’re cooked a bit, turn them over. If they are allowed to cook on one side too much, the pillowing will prevent them from browning on the other side.

Once cooked to a rich brown, remove, drain, and drop them into a bowl or bag with a ridiculous amount of powdered sugar. Serve hot.

Large Recipe	Triple Recipe	Ingredient
Mix dry ingredients in a large bowl, or on the work surface:
8-9 cups	24+ cups	Bread Flour
2 Tbs	6 Tbs	Instant Yeast
Heat water and dissolve the shortening in it….
1.5 cups	4.5 cups	Hot Water
¼ cup	¾ cups	Shortening (I use butter flav…)
Add salt and sugar, stir to dissolve
1 tsp	1 Tbs	Salt
0.5 cups	1.5 cups	Sugar (granulated)
Add cream (to cool) and eggs, whip to even consistency
1 cup	3 cups	Heavy Cream (or Evaporated Milk)
2	6	Eggs
Add wet ingredients to the dry flour and yeast.  Mix to combine, then knead a bit until the dough is consistent.

Link to the Page: https://botanyincontext.com/beignets/