Beignets(New Orleans-Style Square Donuts)
Submitted by humminbrd30
A shortcut to New Orleans-style beignets using hot roll mix, sugar, and vanilla. Cut into squares, fried golden, and showered in powdered sugar. Makes 2 dozen.
YIELD
2 dozenPREP
30 minCOOK
18 minREADY
9 hrsWant that Café Du Monde magic without making dough from scratch? This clever shortcut uses a package of hot roll mix as the base.
Add a little sugar and vanilla, let the dough chill overnight, and you’re rolling and frying the next morning.
The squares puff up light and golden in the fryer, ready for a heavy-handed dusting of powdered sugar.
Two dozen beignets from four ingredients and minimal effort. That’s a win on any morning.
Chef Tips
- Let the cut squares rise a full 30 minutes before frying. Skipping this step means dense, flat beignets instead of puffy ones.
- Fry only two at a time. They puff up fast and need room to float and turn. Crowding kills the crunch.
- Keep the oil steady. If the temperature drops too low, the dough absorbs oil and gets heavy. A clip-on thermometer is your best friend here.
Variations
- Cinnamon sugar version: Toss fried beignets in a mix of granulated sugar and cinnamon instead of powdered sugar for a churro-style twist.
- Chocolate dipping sauce: Melt dark chocolate with a splash of cream for a rich dip that makes these feel downright fancy.
Ingredients
Directions
Prepare roll mix according to package directions, adding ¼ cup sugar to flour mixture and vanilla to hot water.
When kneading is completed, proceed as follows: Coat a bowl with shortening or oil; roll ball of dough in bowl to coat with oil.
Cover with waxed paper and a towel. Refrigerate for several hours or overnight.
Remove dough from refrigerator; punch down and cut in half.
On a lightly floured surface, roll each half to make a 9 x 12 -inch rectangle.
Cut each into 12 (3-inch) squares. Cover with a towel and let rise for 30 minutes.
Deep fry beignets, two at a time.
Fry 1½ minutes; turn and fry 1½ minutes or until golden brown.
Sprinkle generously with confectioners’ sugar.
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