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Mardi Gras Beignets

(2 Votes)
Updated August 15, 2016
MAKES
32
COOK TIME
40 Min

Celebrate Mardi Gras with a New Orleans classic! Beignets are basically fritters, in that they're made from dough that's dropped into hot oil and deep-fried until golden and delicious. Before they're ready to be enjoyed our Mardi Gras Beignets are sprinkled with confectioners' sugar, just like they do in N'awlins!

What You'll Need:
  • 1 (1-pound) loaf frozen bread dough, thawed
  • 1/4 cup plus 1 tablespoon confectioners' sugar, divided
  • 2 cups vegetable shortening
What To Do:
  1. In a medium bowl, combine bread dough and 1 tablespoon confectioners’ sugar. Using your hands, knead sugar into dough. Lightly flour a cutting board and with a floured rolling pin, roll out dough to an 8-inch by 16-inch rectangle. Cut into 2-inch squares.
     
  2. In a large deep skillet over medium heat, heat shortening until hot. Add dough squares a few at a time and cook in batches about 30 seconds per side, or until golden. Drain on a paper towel-lined platter.
     
  3. Sprinkle beignets with remaining confectioners’ sugar and serve warm.

 

Tip
  • Beignets are traditionally served with chicory coffee or café au lait (a mix of half hot coffee and half scalded milk) but any way you serve them, they're the perfect way to start or end the day.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I LUBBOCK Beignets & my grands took me to Cafe du Monte YEARS ago in New O. We made a weekend ot it. Even a brain aneurysm like mine can't erase everythinh.

what do you mean by bread dough, where do you get or how do you make?

You can find frozen bread dough in the freezer section of your local supermarket.

How about Polish PACZKI for Mardi Graz? Do you have a recipe for that one? Thanks!

This sounds so good and easy, BUT------- since they are not the real thing, how would they be baked instead of fried? Have you got any real good baked yeast doughnut recipes? Thanks

I'll try this one. What I am looking for is the Polish equivalent called "ponczi" (sp?), pronounced by some as poonch-key or punch-key by others. The tradition behind this very, very rich eggy filled donought is that Polish housewifes, not wishing to be wasteful, would try to use up all the butter, eggs, sour cream, and other rich ingredients before ASh Wednesday. They made these huge rich donoughts to do so. Typical fillings include but are not limited to custard, jellies, lekvar, lemon pudding, apple. We had a bakery in Beaver County that made them and now it is a diner. I would like to make these at home. How about it, Mr. Food? Do you have this one?

They are called Paczki. RecipeLion.com has a variety of recipes on Page 15. Good luck.

Our grocery stores start carrying these treats in January each year. I've never tried them because they're so expensive. But a homemade version sounds delightful.

These were just okay - perhaps better with your own yeast dough. If you have ever been to the New Orleans' Cafe du Monde, you will agree these just dont make it as a comparison.

I've only been to N'Awlins (as the locals pronounce it :) ) once and my first stop was the Cafe du Monde. Nothing beats sitting at those little tables, eating beignets and drinking chickory coffee and watching the activity around! I had such a wonderful time there, I started each day by visiting Cafe du Monde to get my caffeine and sugar rush for the day! LOL

there is nothing better than a freshly cooked batch of Beignets from Cafe du Monde, which is still in the same place in the french market, even Katrina couldnt take it down...Woot!

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