Best New Orleans French Market Doughnuts Recipes

NEW ORLEANS-STYLE BEIGNETS

Steps:

• In a medium-size bowl, add the warm water, sugar, and yeast and whisk well to combine. Sit aside for about 10 minutes, or until the mixture has bubbled up and become foamy.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the vanilla and evaporated milk. Beat in 3 and 1/2 cups of the flour until smooth. Turn the mixer to low speed and slowly pour in the yeast mixture (careful here - this mixture can splash up if added to quickly!); beat until smooth. Add in the butter and beat until incorporated. Finally, beat in the remaining 3 and 1/2 cups of flour and salt. Beat until dough is smooth and cohesive; about 2 minutes. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours.
• Line a large rimmed baking sheet with three layers of paper towels, set aside.
• In a large enameled cast-iron pan, heat 4-inches of oil to 360 degrees (F). Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out into a 1/4-inch thick rectangle. Cut the dough into 2 and 1/2-inch squares.
• In batches, fry the dough until they puff up and are golden brown in color, about 1 minute. Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough.
• Dust with powdered sugar and serve at once!

BEIGNETS

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
• Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
• Shake confectioners' sugar on hot beignets. Serve warm.

NEW ORLEANS FRENCH MARKET DOUGHNUTS

Steps:

• Combine in large bowl 1/2 sugar, 1/4 cup butter and 1 teaspoon salt.
• Add 2 cups scalded milk and mix thoroughly.
• Add 1 pack yeast softened in 1/2 cup lukewarm water.
• Add 2 well beaten eggs.
• Beat in 4 cups flour.then add from 2 1/2 to 3 cups flour to make a soft dough.
• Transfer dough to a well buttered bowl.
• Cover with waxed paper and store in refrigerator until ready to use.
• The dough should not be allowed to rise before frying.
• Roll dough into a sheet about 1/4 inch thick, cut into 2-inch squares.
• Fry in hot grease to a golden brown. Drain on paper towel.
• Shake in paper bag with powdered sugar or sprinkle on top.
• Dough will keep in refrigerator several days.

NEW ORLEANS BEIGNETS

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight. , Punch down dough. Turn onto a floured surface; roll into a 16x12-in. rectangle. Cut into 2-in. squares. , In a deep cast-iron or electric skillet, heat 1 inch oil to 375°. Fry squares, in batches, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar.