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#ImprovCookingChallenge: Patriotic Beignets

A standard in New Orleans, dough is cut into bite sized pieces, fried and covered in powdered sugar. For a patriotic twist, these are served with fresh berries creating a red, white and blue color scheme.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Doughnuts
Keyword: beignet, berries, doughnut, fried dough, new orleans, powdered sugar, red white and blue
Servings: 48
Calories:
Author: NicholeL

Ingredients

  • 1 packet rapid rise yeast
  • 2 tablespoon warm water 120-130 degrees F
  • 4 tbsp. Unsalted butter at room temperature
  • cup sugar
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup warm water 120-130 degrees F
  • ½ cup evaporated milk
  • 1 egg
  • 3 ¼ to 3 ½ cups all purpose flour
  • canola or vegetable oil for frying
  • powdered sugar for dusting
  • fresh strawberries and blackberries for garnish
  • whipped cream for garnish

Instructions

  • 1. Add the 2 tablespoons of water to a small bowl. Sprinkle the yeast on top and set aside.
  • 2. In the bowl of a stand mixer, beat the butter, sugar, salt and cinnamon until crumbly. Add in the remaining ½ cup of water and the evaporated milk.
  • 3. Pour in the yeast mixture and add the egg, mixing until combined. Switch to a dough hook and slowly add in the flour, ½ cup at a time, until a slightly sticky dough forms that pulls away from the bowl.
  • 4. Turn the dough out onto a floured surface and knead for 1-2 minutes, just until the dough fully comes together.
  • 5. Grease a bowl with butter or oil and place the dough inside. Toss once to coat and then cover and refrigerate for at least 4 hours but up to 3 days.
  • 6. Remove the dough from the refrigerator and allow it to come up to room temperature, at least one hour.
  • 7. Roll out the dough on a lightly floured surface into a 16x12 inch rectangle. Using a sharp knife or a pizza cutter, cut the dough into 2 inch squares.
  • 8. Heat oil in a deep skillet or pan until it reaches 375 degrees. Carefully drop pieces of the dough into the oil, cooking for 1-2 minutes on each side or until nicely golden. Only add 8-12 pieces of dough at a time (depending on the size of your pan) so they don’t stick together.
  • 9. Transfer to a paper towel lined plate to absorb excess grease and dust with powdered sugar. Repeat with remaining dough until all is fried.
  • 10. Arrange beignets on a platter, accompanied with the strawberries and blackberries and whipped cream on the side. Serve immediately.

Notes

The dough needs to rise for 4 hours before it can be portioned and fried. Plan accordingly!
Dough may be frozen after being cut into squares. Freeze on wax paper and allow to come to room temperature before frying. Can be frozen for 3 months.