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King Cake Beignets will bring carnival season to your home. I wanted to take a shot at creating something that embodies this time of the year, my city, my heritage, and fun addition to Mardi Gras.
Here's a link to the article that was wrote up about these wonderful creations. Don't forget to try my other French doughts: Classic New Orleans Beignets and Chocolate Beignets.
Recipe Video:
Pro Tips & Tricks
Here are some of my top tips for the best King Cake beignets every single time.:
- If evaporated milk isn't available, substitute whole or non-dairy milk instead.
- Crafting the perfect beignet ensures that your oil reaches an exact 350°F by using a food thermometer. Once you reach this temperature, start dipping away!
- When covering the beignets with powdered sugar, don't hold back! Make it look like a winter wonderland has just welcomed these pastries. Let the powdery snow drift down abundantly, and ensure you get every nook and cranny of those delicious treats!
- By refrigerating the dough for 15 minutes before frying, you enable the yeast to develop gradually without it rising—this is an essential step that must not be overlooked.
- Enjoy the true flavors of beignets by serving them hot and fresh from the fryer. Storing them for later will never replicate that initial taste you get when consuming one straight out of the hot oil!
- If you are wondering how to accompany beignets, the answer is simple: they don't need much! For a delightful after-dinner treat or an indulgent breakfast meal, serve them with cafe au lait (coffee and milk).
Can you make ahead?
Fridge: After the beignets cool, place in a freezer storage bag. Keep in fridge for 7 days max. You can also leave them out at room temperature for 2 days.
Substitution Options:
If you do not want to make your own Mardi Gras colored sugar, just purchase 5 oz. of sugar sprinkles in each color.
what to serve with King Cake Beignets?
Meal Ideas:
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📖 Recipe
King Cake Beignets
Equipment
- Large mixing bowl
- Medium mixing bowl
- Kitchen Aid 5-Quart Mixer with paddle and dough attachments
- 5-quart pot
- Stainless Steel Mesh Strainer
- Liquid measuring cup
- Dry Measuring Cup
- Kitchen Tongs
- Rolling Pen
Ingredients
Beignets:
- ½ cup boiling water
- 2 tablespoons butter flavored shortening
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- ½ cup evaporated milk
- 1 package active yeast
- ¼ cup warm tap water
- 1 large egg slightly beaten
- 4 cups unbleached all-purpose flour plus more for rolling
- 1 teaspoon cinnamon
- peanut oil for deep frying
Icing:
- 1 lb. powdered sugar
- 2 teaspoons vanilla extract
- ½ cup evaporated milk
- ½ teaspoon kosher salt
- yellow, purple and green sugar sprinkles
Instructions
Beignets:
- In a large bowl add the boiling water, shortening, sugar, kosher salt and evaporated milk, stir until sugar melts.
- In a small bowl mix yeast and warm water together. Stir in the eggs to the yeast mixture. Then add to the shortening mixture. With a wooden spoon, stir in 1 ½ cups of flour and cinnamon to yeast mixture, then add ½ cup flour at a time until soft dough forms. Transfer dough to a greased bowl, cover with a towel and pop in the refrigerator for 15 minutes.
Icing:
- To make the icing, mix the confectioner sugar, vanilla extract, evaporated milk and kosher salt together in a bowl.
- Preheat oven 200°F. Turn on the heat to medium-high, in a 5-quart pot bring oil to 350°F. While oil is heating up, roll dough out on a lightly floured surface to ⅛-inch thick, cut into squares and fry 4-5 at a time for 45 seconds per each side, until golden brown. Drain on a paper towel lined baking sheet.
- Dip slightly cooled beignets in icing, on one side, do four at a time and sprinkle with green, purple and yellow sugar, repeat until finished. Serve warm.
Video
Notes
-
- If evaporated milk isn't available, substitute whole or non-dairy milk instead.
- Crafting the perfect beignet ensures that your oil reaches an exact 350°F by using a food thermometer. Once you reach this temperature, start dipping away!
- When covering the beignets with powdered sugar, don't hold back! Make it look like a winter wonderland has just welcomed these pastries. Let the powdery snow drift down abundantly, and ensure you get every nook and cranny of those delicious treats!
- By refrigerating the dough for 15 minutes before frying, you enable the yeast to develop gradually without it rising—this is an essential step that must not be overlooked.
- Enjoy the true flavors of beignets by serving them hot and fresh from the fryer. Storing them for later will never replicate that initial taste you get when consuming one straight out of the hot oil!
- If you are wondering how to accompany beignets, the answer is simple: they don't need much! For a delightful after-dinner treat or an indulgent breakfast meal, serve them with cafe au lait (coffee and milk).
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