I am all about making life easy and this is how these Easy Beignets came to light. Let’s talk about beignets for a minute. Is it a dessert or breakfast? Who cares , they are delicious. If you aren’t from Louisiana or visited one of the major cities you may not have ever had them. Beignets are pronounced Ben-yay… I know I know nothing in Louisiana is pronounced the way it looks. I mean we spell go with an X..Geaux . Don’t even get me started on Tchoupitoulas, I was an adult before I got that one. Beignets are basically a fried pastry or a french doughnut served hot and smothered with powdered sugar. They are fluffy in texture , fried until golden brown and very air like. You aren’t doing it right unless you inhale a little powdered sugar when you take your first bite ,lol.
If you have ever visited New Orleans you will stand in long lines for these babies. While it is totally worth it ,making them at home you avoid the lines and can eat them in your PJ’s. I have made beignets from scratch and it is a little bit of a process. Frying the crescent dough turns out very similar to a true french doughnut. These Easy Beignets are such a cinch to make , your family will ask for them all the time. Another recipe I adore is Beignet Fries, it also breaks the rules a bit.
Items Needed to make this recipe:
- Vegetable oil for frying
- Crescent dough
- Powdered sugar
- Pan for frying
- Pizza cutter-makes life easier
- Silicone mat -this mat is another thing I use all the time .
- oil Thermometer
- Sugar sifter
In a frying pan with at least 2 inches of vegetable oil heat it up to between 325-350 degrees. I recommend using a kitchen thermometer . On a floured surface roll out the crescent dough and press out the perforations . With a pizza cutter cut small rectangles and drop three to four pieces in the oil at a time. As soon as it puffs up flip over the dough.
Once both sides are golden brown remove the fried dough with a metal slotted spoon and drain them on paper towels
Generously smoother the hot beignets with sifted powder sugar.