Beignets are sweet treats you’ll find in almost every patisserie in New Orleans. Dubbed as the official state doughnut of Louisiana, these treats are deep-fried, pillowy, light and puffy doughnuts made with yeast dough with just the right touch of sweetness dusted with powdered sugar.
We call them ‘fancy mandazi’s’ They taste like donuts though but with a yeast risen texture. This wonderful pastry can be made at home with basic ingredients. What determines how your beignets turns out is how long you let the dough rest. It would be best if you let it raise overnight. If you like spicing up your pastries use cinnamon or nutmeg. They work so well in beignets.
- 4 1/2 cups Flour
- 1/4 cup Milk
- 1/2 cup Sugar
- 2 1/4 tsp Yeast
- 1/2 tsp Salt
- 1/2 cup Melted Butter
- 1 tbsp Vanilla Essence
- 2 Eggs
- Add flour and salt. Mix.
- In a separate container, mix yeast and a bit of warm water & sugar. This is to activate the yeast.
- Add sugar, melted butter, eggs, warm milk and vanilla essence to the yeast. Mix.
- Add the egg mixture bit by bit as you knead.
- Once the dough is made, dust your work area and knead the dough for 10 minutes.
- Cover the dough and let it rest and rise overnight.
- Dust the workplace again and roll out the dough.
- Cut out the dough.
- Heat the cooking oil then turn it to low heat. Fry the beignets on both sides for 20 – 30 seconds.
- Sprinkle powdered sugar on the beignets and serve.