About this recipe:We've made this recipe for over 40 years and I promise it won't disappoint!
1 tablespoon yeast
50g butter or lard
100g caster sugar
1 teaspoon salt
250ml boiling water
250ml evaporated milk
2 eggs, beaten
950g plain flour
1L vegetable oil for frying
125g icing sugar for dusting
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:30min › Ready in:1hr
Pour 125ml room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.
Combine the butter or lard, sugar and salt in a large bowl. Pour the boiling water over the butter mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.
Slowly mix in the flour until the dough forms a ball. Cover the dough with clingfilm and refrigerate for 30 minutes to 1 hour.
Working with a small portion (a little larger than a baseball) at a time, roll out the dough 3mm thick. Cut the rolled out dough into strips 5 to 8cm wide, then cut again in the opposite direction and at an angle, making diamond shapes.
Heat your oil for frying in a deep and wide, heavy-bottomed frying pan over medium-high heat to 180 degrees C.
Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with kitchen roll underneath and allow to cool until you can handle them. Place in a clean paper bag with icing sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.
Absolutely delicious! And so easy to make. I made the dough the night before and refrigerated ready for breakfast to save time. My first time making beignets or Tiana's cakes as my kids called them and certainly won't be my last. - 09 Mar 2014