Paula Deen French Quarter Beignets

Paula Deen French Quarter Beignets are puffy fried dough squares with bread flour, evaporated milk and powdered sugar that come together in about 1 hour. Save this homemade beignet recipe for Sunday brunch, Mardi Gras or holiday mornings, because it's a classic New Orleans-style treat.

Let the dough rise for a full 2 hours in a warm spot, because that slow rise gives you light, airy squares. Cut it short and the beignets fry up dense and chewy instead of puffy.

Paula rolls the dough to just 1/4 inch and cuts it into 1-inch squares, so every piece puffs into a little pillow with a tender middle. She also tosses them in a bag of confectioners' sugar while they're still warm, which coats them evenly without the mess.

Paula Deen French Quarter Beignets

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

30

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

190

kcal

Small squares of yeast dough puff up in hot oil until golden, with a soft, airy middle and a thin crisp edge. Shaking them in a bag of confectioners' sugar leaves each one snowy and sweet.

Ingredients

• 1½ cups lukewarm water
  

• ½ cup granulated sugar
  

• 1 envelope dry active yeast
  

• 2 eggs, slightly beaten
  

• 1¼ teaspoons salt
  

• 1 cup evaporated milk
  

• 7 cups bread flour
  

• ¼ cup shortening
  

• Oil, for deep-frying
  

• 3 cups confectioner's sugar
  

Directions

• Activate the yeast: Mix 1 1/2 cups lukewarm water, 1/2 cup granulated sugar and 1 envelope dry active yeast in a large bowl. Let it sit for 10 minutes so the yeast gets foamy.
• Mix the wet ingredients: In another bowl, beat 2 eggs, 1 1/4 teaspoons salt and 1 cup evaporated milk together. Then stir that egg mixture into the yeast mixture.
• Make the dough: Measure 7 cups bread flour into a separate bowl, then add 3 cups of it to the yeast mixture and stir to combine. Add 1/4 cup shortening and keep stirring while you work in the remaining flour.
• Knead the dough: Turn the dough out onto a lightly floured surface and knead until smooth. That gives the beignets a tender, even crumb once they fry.
• Let it rise: Spray a large bowl with nonstick spray, put the dough inside and cover it with plastic wrap or a towel. Let it rise in a warm place for at least 2 hours.
• Heat the oil: Preheat the oil in a deep-fryer to 350°F. While it heats, pour 3 cups confectioners' sugar into a paper or plastic bag and set it aside.
• Cut the beignets: Roll the dough out to about 1/4-inch thickness. Then cut it into 1-inch squares.
• Fry the squares: Deep-fry the squares, flipping constantly, until they turn golden. Drain them on paper towels for a few seconds so the excess oil comes off.
• Coat in sugar: Toss the warm beignets into the bag of confectioners' sugar. Hold the bag closed and shake until they're coated evenly.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, J.K. Adams French rolling pin, OXO stainless slotted spoon. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use all-purpose flour instead of bread flour?

You can, and the beignets will still puff, but they'll be a little softer and less chewy. Bread flour has more protein, which gives these squares their classic light but sturdy bite.

Can I make the dough ahead of time?

Yes, the dough can rise slowly in the fridge overnight, then sit out for a bit before you roll it. Cold dough is also easier to cut into clean squares.

How do I keep the beignets from getting greasy?

Hold the oil at 350°F, because oil that's too cool soaks into the dough. Drain each batch on paper towels for a few seconds before you sugar them.

Do beignets keep well?

They're best the day they're fried, while the centers are still soft and warm. Leftovers go chewy overnight, so I'd fry only what you plan to eat.

What's the most common mistake with beignets?

Skipping the full 2-hour rise is the big one, since underproofed dough fries up heavy. Overcrowding the fryer is the other, because it drops the oil temperature fast.