King Cake Beignets
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.
King Cake Beignets Cooking Tips:
Proofing (resting the dough) gives the dough it’s a delicious airy bite. Icing the beignets, then immediately dusting them with colored sugar allows it to adhere to the beignets. I find that brown eggs yolks have a deeper yellow yolk, which equals a better-tasting egg. The max speed when using the dough hook is 2. If you do not have a stand mixer, you will have to knead the dough by hand about 60 times or until dough forms a tight ball. You can skip the overnight wait by letting the covered dough rest in a warm spot for 2 hours then proceed to follow the recipe.
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.
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?
King Cake Beignets
- 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
- ½ cup granulated sugar
- 1 ½ cups lukewarm water
- 1 envelope active dry yeast 2 ¼ teaspoons
- 2 large brown eggs slightly beaten
- 1 ¼ teaspoon kosher salt
- 1 cup evaporated milk
- 1 tablespoon cinnamon
- 8 cups unbleached all-purpose flour plus more for rolling
- ¼ cup Crisco shortening
- canola oil for deep frying
- 492 g confectioner sugar
- 2 teaspoons vanilla extract
- ½ cup evaporated milk
- ½ teaspoon kosher salt
- Colored Sugar
- 3 cups granulated sugar
- red blue, green and yellow plant based food coloring
- In a bowl mix, sugar, water, and active dry yeast together and let sit for 10 minutes or until small bubbles begin to float to the top.
- In a separate bowl, combine the eggs, kosher salt, and evaporated milk. Once the yeast is bubbling, add egg mixture to yeast mixture. In another bowl, stir the flour and cinnamon together two or three times. Attach the dough hook to stand mixer, add the wet mixture and 4 cups of flour, mix together on low for 1 minute. Add shortening and mix for 30 seconds.
- Gradually add ½ cup of flour at a time. Mix until fully combined, and dough begins to come together and no longer sticks to sides of mixing bowl about 8 minutes. Cover bowl with plastic wrap and place in fridge overnight.
- To make the icing, mix the confectioner sugar, vanilla extract, evaporated milk and kosher salt together in a bowl.
- Divide 1 cup of sugar into three bowls, each bowl is for a different color, for yellow and green sugar, use 18 drops of plant based food coloring, mix together until sugar is evenly coated. For purple sugar, in a small bowl, mix 9 drops of red and 9 drops of blue plant based food coloring, then mix with sugar until sugar is evenly coated.
- Roll dough out on a floured surface to a thickness of 1/8 inch, then cut into with squares a sharp knife. Preheat oil in a pot to 360 degrees. Fry beignets in batches of 4 for 2-3 minutes per batch. Turn over with tongs once or twice for even browning. Drain on paper towel lined baking sheet. Keep batches warm in a 200-degree oven until you’ve finished frying. Dip slightly cooled beignets in icing, on one side, four at a time and sprinkle with green, purple and yellow sugar, repeat until finished. Serve warm.
Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!