5 from 1 vote
Beignets for Mardi Gras
Prep Time
20 mins
Cook Time
15 mins
rising time
1 hr
Total Time
1 hr 30 mins
 
Deliciously fried pillows of sweet dough are sprinkled with a snowstorm of powdered sugar or drizzled with a sweet almond glaze and colorful sanding sugar.
Course: Breakfast and Brunch, Dessert, fried donuts
Cuisine: American
Keyword: beignets, homemade beignets
Servings: 36 donuts
Calories: 153 kcal
Renee - Kudos Kitchen: Renee - Kudos Kitchen
Ingredients
  • 1 package 2¼ teaspoons active dry yeast
  • cups warm water 110-115 degrees
  • 1 teaspoon honey
  • 3/4 cups granulated sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup warm milk
  • 4 tablespoons butter at room temperature
  • 7 cups all-purpose flour
  • peanut oil
To Make the Almond Glaze
  • 2 cups powdered sugar
  • 1 teaspoon almond extract
  • 2 tablespoons milk
  • sanding sugar purple, yellow, green
Instructions
  1. In a small bowl, dissolve the yeast in the warm water. Add the honey. Set aside for 5 minutes to allow the mixture to get foamy.
  2. In another small bowl, warm the milk and butter together. Not hot. Just warm to the touch.
  3. Pour the yeast mixture into a large bowl (or the bowl of a stand mixer), and add the milk and butter mixture.
  4. Add the eggs and granulated sugar to the yeast mixture, and beat to combine.
  5. Stir in 4 cups of flour and stir well to make a smooth dough.
  6. Turn the dough out and knead in the remaining flour until the dough forms a smooth, elastic ball.
  7. Place the dough into a bowl that has been sprayed with cooking spray. Cover the bowl with plastic wrap and allow the dough to rest and rise until doubled in bulk (approximately 1 hour).
  8. Once risen, turn the dough out onto a lightly floured surface and press the dough into a rectangle approximately 24" x 16"
  9. Use a knife or pizza cutter to cut the dough into approximate 3" squares.
  10. Carefully heat the oil in the high sided frying pan to reach 425 degrees.
  11. Carefully add 4 - 5 cut beignets to the hot oil and fry each side for 1-2 minutes or until puffed and golden brown. Carefully flip the beignets and fry on the other side until golden.
  12. Use a large slotted spoon or spider to carefully remove the fried beignets to paper towels to drain.
  13. Continue frying the remaining dough.
  14. Once cooled, liberally sprinkle the beignets with a liberal amount of powdered sugar.
  15. To make the glaze:
  16. In a medium bowl, whisk together the 2 cups of powdered sugar, almond extract, and milk.
  17. Drizzle the fried beignets with the almond glaze and immediately sprinkle the glaze with the colored sanding sugar.
Recipe Notes

-When using the sanding sugar, make sure to sprinkle the beignets when the glaze is still wet.

-The glaze dries quickly so you need to act fast in order to get the sugar to stick to the glaze.

-You can add the glaze to a zip top bag and snip the corner of the bag to make a mock pastry bag, Or you can drizzle the glaze using the tines of a fork.

Tools and equipment;

Thermometer (for proper oil temperature), large high sided pot (for frying), spider or large slotted spoon (for removing beignets from oil), large/medium/small bowls, measuring cups, measuring spoons, paper towels,

Nutrition Facts
Beignets for Mardi Gras
Amount Per Serving (1 g)
Calories 153 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 13mg4%
Sodium 83mg4%
Potassium 41mg1%
Carbohydrates 30g10%
Sugar 11g12%
Protein 3g6%
Vitamin A 65IU1%
Calcium 14mg1%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.