Updated: 2 days ago
An easy recipe for New Orleans’ traditional fried Beignets!
Prep time: 2 hours and 45 minutes
Cooking time: 10 to 15 minutes
Yields 20 to 40 (depending on size)
Gluten/Soy Free and Lacto-Ovo Vegetarian
I love beignets. Every time I visited New Orleans I would get beignets, gumbo, jambalaya, and red beans and rice. Sadly, it is very difficult to find any gluten free beignets in the Crescent City so I had to do without for a while. Until now.
It took me a couple of tests and a lot of patience to come up with the right gluten free recipe for Beignets ... but I did! And my tester, a very picky eater, gobbled them all within hours!
Make sure you serve them right away as you make them.
What are beignets?
Beignets are fried yeast pastries.
Are beignets breakfast pastries?
They are associated with breakfast but you can have them whenever you are craving them.
What is the flavor profile?
Beignets taste very much like doughnuts and churros.
What are the ingredients for beignets?
Flour, evaporated milk, sugar, eggs, yeast, salt, vegetable shortening, salt, vegetable oil, and powdered sugar.
What will I need to make beignets?
You will need a couple of mixing bowls, a rolling pin, a kitchen deep fry thermometer, a baking tray, some paper towels, either a pizza cutter or a knife, measuring cups and spoons, a spider strainer, a large pot for frying... and patience. You can't rush the process. The dough will require time to rest and rise.
Can I make substitutions?
Yes...Instead of Bob's Red Mill 1 to 1 Flour you could use any gluten free All Purpose Flour Blend.
Is there a dairy free alternative to this recipe?
You can also substitute evaporated milk through the below method with non-dairy milk like soy, rice, oat, or almond instead of cow’s milk.
Into a saucepan, place 60 percent more milk than called for in the recipe, bring it to a boil, and gently reduce it until the desired amount is reached. Cool the mixture, then move on with the recipe.
7 cups of Bob‘s Red Mill 1 to 1 Flour
1 1/2 cup of lukewarm water (between 100 degrees and 110 degrees F)
1/4 oz packet of Fleischmann's Active Dry Yeast
2 whole eggs
1 1/4 teaspoon of salt
1 cup of evaporated milk
1/4 cup of vegetable shortening
4 cups Vegetable Oil
2 cups Powdered sugar (confectioner's sugar)
Non-stick Cooking Spray
In a large bowl, mix the water, sugar and yeast. Make sure the water temperature does not exceed 110º F / 43º C. Stir gently to dissolve the yeast. Set aside and allow the yeast to activate for at least 10 minutes. You will see "foam" or "froth" forming on top. That will be your indication that the yeast is activated. If after 10 minutes you see no activity, it means that the water was not the proper temperature (either not warm enough or too hot) and the yeast could not thrive. Start all over again.
In another bowl whisk the eggs, salt, and evaporated milk. Add to the yeast once it is ready. Gently incorporate.
Add half of the flour to the yeast mixture. Incorporate well. Add the vegetable shortening and the rest of the flour. Mix all well.
Flour a non-porous flat surface and transfer the dough onto it. Knead until smooth.Transfer the dough into a large bowl that has been sprayed with non-stick cooking spray. Cover the bowl with a lid or a towel and proof it in a warm place. Let it rest for at least 2.5 hours.
Once the dough has proofed, preheat the oil to 350º F / 176º C . Line a baking tray with paper towels, and ready the powdered sugar in a deep baking dish.
Flour a non-porous flat surface and gently transfer the dough onto it. Roll the dough out to about 1/4 or 1/2 inch in thickness. Cut into squares or triangles. You can choose the size or shape that works for you. I do multiple sizes and shapes for multiple people (smaller for kids and bigger for adults).
When the oil has reached the right temperature, gently drop 4 to 6 beignets (depending on size and shape) into the oil. Cook until golden brown. Make sure you turn them frequently while cooking. It doesn't take long for them to cook (about 20 to 25 seconds).
Once cooked, remove from oil and allow them to rest on the paper towels for 10 seconds. The paper will absorb the extra oil from the Beignets. Transfer them to the dish with powdered sugar and coat evenly. Repeat until all dough has been utilized. Serve while hot with either milk, hot chocolate or coffee.
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