A beignet is a pastry originated from France and is very popular in New Orleans. A beignet and a doughnut share some similar qualities but ultimately are two different, but both yummy, treats.

1 ½ cups of warm water

2 ¼ teaspoons of active dry yeast

⅔ cup of sugar

2 large eggs

1 cup of evaporated milk

7 cups of bread flour

2 ½ teaspoons of pure vanilla extract

1 ½ teaspoons of salt

5 tablespoons of unsalted butter

4 cups of vegetable oil

2 cups of powdered sugar

To start making your beignets you will first start by activating your yeast. To do this, add your warm water, sugar, and yeast into a medium sized brown then set it aside for about 10 minutes while you put your other ingredients together.

In a separate bowl, beat together your eggs until they are smooth, then add in your vanilla extract and evaporated milk. Once that is all mixed together, add 3 ½ cups of your flour into the mixture until it is smooth. 

Next you will add the yeast mixture into the flour mixture and mix. As well as, add in the butter and the remaining 3 ½ of the flour and the salt.

Cover up the dough and put it in the fridge for 2 to 24 hours.

Once your dough has sat, get a large baking sheet and line it with paper towels to set the beginners on top of when they are done frying.  

Once you have rolled out your dough to be about 1 ¼ inches thick and cut into 2 1 ⁄ 2 inch squares, you can grab a large cast-iron pan and heat roughly 4 inches of oil to be 360 degrees (F). Place the beignet squares into the heated oil and fry the dough until they are golden brown, about 2 minutes on one side and 30 seconds on the other.

Finally, you will take the beginners out of the oil and place them on to the paper towel to dry. Once you are finished you can top them with powdered sugar and enjoy!