I posted this recipe a while back, but it was one of the first recipes I put on my blog, so I badly needed to update the picture.
Here is my first picture that I took with my little digital camera. I know :/ It’s a wonder anyone started following my blog at all. But that is part of learning and improving on things, right? Plus the camera really does make all the difference. I remember telling my husband, in an attempt to persuade him to let me buy my camera, that you are only as good as the equipment you are using, and it is totally true. There is some technique involved, and photoshopping is an awesome tool, but if you don’t have good equipment there is only so much you can manipulate a shot. But I also wanted to repost this recipe because it is awesome.
I first wanted to try these after I saw beignets on the movie The Princess And The Frog, and they are amazing!! Kind of a southern twist on sopapillas, and like a donut without the donut hole. Almost crispy on the outside, and light and fluffy on the inside. The beignets themselves aren’t very sweet, like how sopapillas would taste, but then you add the honey and powdered sugar and they are heavenly. They are also amazing if you put cinnamon and sugar over the honey. And lastly, something good to know, you have to serve them hot. They are ok if you make them in advanced, but they are only amazing right after cooking. So serve them hot, drizzle with warm honey, and cover with powdered sugar. I promise you they wont last long. So yummy!! Enjoy!!!
  • 2 1/4 teaspoons active dry yeast
  • 1 1/2 cups warm water (110 degrees F/ 45 degrees C)
  • 3/4 cup white sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup evaporated milk
  • 7 cups all-purpose flour
  • 1/4 cup shortening (I used butter flavored shortening to make them taste better)
  • 1 quart vegetable oil for frying
  • 1/4 cup confectioners’ sugar
In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours {I chill for only about 2 hours, just to make the dough a little easier to role out}.
Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares.
Fry in 369 degree F (180 degree C) hot oil until dough becomes golden brown and flip. If beignets do not pop up, oil is not hot enough. Once the other size is golden, remove from oil and place on paper towels.
Drizzle honey and shake confectioners’ sugar over hot beignets. Serve warm.
Altered recipe from allrecipes.com
See Also:  Orlando Orange Fritters