These little pillows of dough have been on my mind for awhile now. Recently my brother was in N’awlins (my attempt at writing/saying New Orleans with an accent) and sent me pictures of these airy delights from the world famous Cafe Du Monde. I was SO jealous.
I have never been to New Orleans and it is definitely a place on my bucket list. Besides the rich history, Bourbon Street and of course the Creole influence, the only thing I really want to sink my teeth into is the B E I G N E T S.
Traditionally a beignet is a square piece of dough, fried and covered with powdered sugar. There are numerous variations to this fritter which include fruit and veggies.
If you have never had a beignet you are missing out and you must immediately go try one…because I said so…like right now.
OK, so not right now, but after you read this recipe!
- 1 cup water - 100 to 110 degrees
- 3 tbsp sugar
- 1 envelope Quick Rising Yeast
- 3 cups flour
- 3/4 tsp salt
- 2 tbsp vegetable oil (plus enough for frying)
- 1/2 cup powdered sugar (or to taste)
- 1/2 cup seedless Raspberry Jam
- 2 tbsp water
- In a mixing bowl combine 1 tbsp sugar and yeast. Let sit for 5-10 minutes until foamy.
- In another large mixing bowl whisk together flour, remaining sugar and salt.
- Beat eggs.
- Add eggs and 2 tbsp vegetable oil to yeast mixture.
- Slowly add in flour to yeast mixture, kneading until the dough comes together.
- Once together, cover with plastic wrap and place in fridge until double in sized, anywhere from 2-24 hours.
- Flour a surface, roll out the dough until 1/4" thick. Sprinkle four on the top of the dough to prevent the dough from sticking to the rolling pin.
- Use a pizza cutter to cut into 2x2 rectangle pieces.
- Pour oil into fryer or large pan/pot.
- Heat until 350 degrees.
- Fry beignets in batches of 3-4, about 2-3 minutes on each side.
- Remove and drain on paper towel.
- Dust with powdered sugar.
- In a small pan whisk together jam and water over low heat until smooth.
- Serve immediately with beignets.
- While cooking spoon oil over the tops of the beignets to help cook the tops.
- Cook only 3-4 at time. Do not overcrowd the oil, as the temperature will drop.