Ingredients
Equipment
Method
Making the Dough
- Combine warm water and granulated sugar in a large bowl, then sprinkle yeast over; let sit 5-10 minutes until foamy.
- Add the egg, evaporated milk, and salt to the yeast mixture and stir well.
- Gradually add 3 cups of flour to the wet ingredients, mixing until combined.
- Pour in the melted butter and continue to mix.
- Slowly add the remaining 4 cups of flour, one cup at a time, mixing until a soft, sticky dough forms.
Kneading and Rising
- Turn the dough onto a lightly floured surface and knead for 5-8 minutes until smooth and elastic.
- Place the dough in a greased bowl, turning once to coat, then cover and let rise in a warm place for 1-2 hours until doubled in size.
Frying the Beignets
- Punch down the dough, turn it onto a floured surface, and roll it out to about ¼ inch thick.
- Using a knife or pizza cutter, cut the dough into 2-inch squares.
- Heat about 3-4 inches of vegetable oil in a large pot to 350-360°F (175-180°C).
- Carefully place a few beignet squares into the hot oil, avoiding overcrowding, and fry for 1-2 minutes per side until golden brown and puffed.
- Remove fried beignets with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serving
- Generously dust the warm beignets with powdered sugar and serve immediately.
Notes
For best results, ensure your yeast is active by checking if it foams after 5-10 minutes. If it doesn't, your yeast might be old, and you should use a new packet. The dough can be prepared the night before and refrigerated after the first rise; just bring it to room temperature before rolling and frying. Beignets are best enjoyed fresh and warm.