French Market Beignets

48 servings Prep: 30 m Cook: 20 m Total: 50 m Intermediate
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French Market Beignets
This recipe was taken from an artist print that was purchased back in 1987 and edited for clarity of instructions. The print was signed by the artist Merry Pierce-Lowrey. These pillowy yeast-raised fritters with powdered sugar are a New Orleans classic. Serve beignets with cafe au-lait or a cold glass of milk.

Ingredients

48 servings
  • 1/4 cup shortening
  • 1 package active dry yeast or 2 1/4 tsp active dry yeast
  • 1 1/2 cups warm water
  • 7 cups flour
  • 2/3 cups sugar
  • 2 eggs
  • 1 cup canned evaporated milk
  • 1/2 tsp salt
  • confectioners powdered sugar
  • Oil for frying

Step-by-Step Instructions

  1. Put warm water in a large bowl and stir in the yeast until dissolved.
  2. Add the sugar, salt, eggs and milk to the yeast. Melt the shortening only until softened and add to the mixture.
  3. Stir in the flour gradually until dough makes a firm ball and pulls away from the sides.
  4. Cover bowl and refrigerate at least a couple of hours or overnight - dough will rise.
  5. When ready to cook, scoop out a quarter or so of the dough and roll out onto a lightly floured surface about 1/4 inch thick.
  6. Cut into 3 inch squares and drop in 350 degree heated oil until golden brown, approximately 45 seconds to one minute on each side.
  7. Drain on paper towels, then sprinkle with mounds of confectioners powdered sugar.
  8. Serve beignets with cafe au-lait or a cold glass of milk, or add a drizzle of Steens Cane syrup.

Common Problems and Solutions

Q: Why didn't my dough rise in the refrigerator?

A: Make sure your water was warm (around 110°F) but not hot when you dissolved the yeast - too hot kills the yeast, too cold won't activate it. Also ensure your yeast isn't expired.

Q: Why are my beignets greasy?

A: The oil temperature is too low. Keep it at 350°F - if it's cooler, the beignets absorb oil instead of frying crisp. Use a thermometer to monitor the temperature.

Q: Can I skip the refrigeration step?

A: The cold rise develops flavor and makes the dough easier to handle, but if you're in a hurry, you can let it rise at room temperature for about 1-2 hours until doubled.

Tips and Techniques

Keep the oil temperature steady at 350°F throughout frying - fry in small batches so adding dough doesn’t drop the temperature too much. The beignets are best served immediately while still warm, as the powdered sugar creates a sweet crust that’s irresistible.

Ingredient Substitutions

  • evaporated milk: whole milk or half-and-half
  • shortening: butter
  • active dry yeast: instant yeast

Equipment Needed

  • Deep pot or deep fryer
  • Candy/frying thermometer
  • Rolling pin
  • Slotted spoon or spider strainer
  • Paper towels for draining

Historical Context

Beignets were brought to Louisiana by French colonists and became a signature New Orleans treat. The French Market’s Café du Monde, operating since 1862, made them world-famous. Unlike French beignets which can be savory, Louisiana beignets are always sweet and served hot with powdered sugar.