Once in your life, you have got to give yourself the treat of making beignets from scratch. Our recipe will take you through the process, step-by-step, with illustrations, mini videos, and tips to help you make and fry these classic New Orleans French Market doughnuts like a pro.
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| Click for free recipe PDF. |
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☕ A Note from Cleo
This recipe, which Marc and I perfected in our kitchen, makes light, tender, slightly chewy, and amazingly delicious beignets. It's the very recipe we published in our 15th Coffeehouse Mystery, Dead to the Last Drop, in which our amateur sleuth (coffeehouse manager Clare Cosi) travels to Washington to caffeinate our nation's capital and solve a capital crime.
Don't miss our brand-new Coffeehouse adventure, HONEY ROASTED, which we set once again in Clare's beloved Village Blend, the century-old landmark coffeehouse located in New York's Greenwich Village.
And, yes, we created a mouthwatering menu of unique recipes for our new book, as well. You can take a peek at them now by downloading our Free Illustrated Recipe Guide. Just click here or on the image below for our free PDF...
Click here or on the image above
for Cleo's free recipe guide to
HONEY ROASTED.
☕
As for today's recipe,
let's get our beignets on!
☕ Cleo Coyle's
Coffeehouse Beignets
Coffeehouse Beignets
Makes about 30 beignets, depending on size
Ingredients:
3/4 cup lukewarm water
1/4 cup granulated sugar
1-1/2 teaspoons RapidRise active dry yeast (a little more than half of a 1/4 -ounce envelope)
1 extra-large egg, slightly beaten
1 small (5‑ounce) can of evaporated milk (a little more than 1/2 cup)
2 tablespoons canola, vegetable, or another neutral-tasting oil
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
3-1/2 cups bread flour
A little extra bread flour for dusting and rolling
Vegetable oil for deep-frying
1-1/2 cups powdered sugar (approximately) for coating beignets
Directions:
Step 1—Make the yeast mixture: Combine the water, sugar, and yeast in a container. Allow to sit for 15 minutes. The mixture should appear active and produce foam. If not, the yeast is dead. Trash the mixture and begin again with fresher yeast.
Step 2—Create the dough: In a large mixing bowl, fork-whisk the egg. Whisk in the evaporated milk, oil, and salt. Pour in the yeast mixture that you made in Step 1.
Place the bowl inside a plastic shopping bag and tie the handles. (This is a very effective method for coaxing dough to rise—and it's my favorite.) Or you can cover the top with a towel. Allow the dough to rise in a warm place for at least 2 hours or until double in size.
1/4 cup granulated sugar
1-1/2 teaspoons RapidRise active dry yeast (a little more than half of a 1/4 -ounce envelope)
1 extra-large egg, slightly beaten
1 small (5‑ounce) can of evaporated milk (a little more than 1/2 cup)
2 tablespoons canola, vegetable, or another neutral-tasting oil
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
3-1/2 cups bread flour
A little extra bread flour for dusting and rolling
Vegetable oil for deep-frying
1-1/2 cups powdered sugar (approximately) for coating beignets
Directions:
Step 1—Make the yeast mixture: Combine the water, sugar, and yeast in a container. Allow to sit for 15 minutes. The mixture should appear active and produce foam. If not, the yeast is dead. Trash the mixture and begin again with fresher yeast.
Step 2—Create the dough: In a large mixing bowl, fork-whisk the egg. Whisk in the evaporated milk, oil, and salt. Pour in the yeast mixture that you made in Step 1.
Whisk in 1 cup of the bread flour until dissolved. Continue to add the rest of the flour (2-1/2 more cups for a total of 3-1/2 cups), stirring as you add.
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Cleo Tip: No mixer needed if you use a simple grilling fork. As you add flour to yeast dough, it becomes thick and sticky. Instead of pulling out a mixer, I pull out my large grilling fork and use it like a dough hook. While adding flour, I continue to work the dough with the fork, until it becomes stiff enough to knead by hand...
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Step 3—Knead by hand: Flour your hands and knead the dough within the bowl until smooth. If you need to add more flour in this process, sprinkle on more...
Step 4—Rise the dough: Remove the dough from the bowl. Clean the bowl, lightly grease it with oil or coat with nonstick spray. Place the dough back into the bowl and...
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| After 2 hours, the dough has doubled in size. |
Step 5—Roll and cut the dough: Divide the dough in half and work with one half at a time. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch.
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Cleo Tip: When rolling dough, be sure to turn it for even rolling in all directions (as you see in my video above). If more flour is needed to prevent sticking, sprinkle it on your board, your hands, and on your rolling pin. |
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Cleo Tip: If your dough is very elastic, you may have trouble rolling it. If that's the case, carefully pick it up as you see in my video above and gently stretch it as shown (a little like pizza dough). It will become more pliable and you can return to rolling it on the board. |
Cut into squares 2‑by‑2‑inch in size, but you can make them smaller or larger, your choice.
Step 6—Fry the beignets: If not using a fryer, pour oil (about an inch in depth) into a skillet or cast-iron pan. Preheat the oil to 350°F—the oil must be very hot and remain hot. Don’t crowd the pan. When you crowd the pan, the oil temperature drops, giving you greasy beignets. So keep the oil hot, but not so hot that the beignets burn. Use your judgement during the cooking and adjust the heat as you fry.
As you see the beignets rise and puff up, flip them over. Look for a golden brown color on both sides.
Remove the fried beignets with a slotted spoon and allow them to drain well on paper towels. While still warm, dust generously on both sides with powdered sugar and...
Eat with Mardi Gras Joy!
