Cécile and Marie-Grace’s New Orleans-Style Beignets

We are so happy that you have joined us for our next program for our inaugural exhibit, American Girl: 35 Years of Strong Characters. 

For today’s program, we will be making New Orleans-Style Beignets, a recipe brought to us by American Girl’s best friends, Cécile and Marie-Grace. Their story takes place in 1853 in New Orleans.

Today’s recipe can be found online from Baker by Nature. The following ingredients and directions make 3 dozen beignets. We hope you enjoy Cécile and Marie-Grace’s New Orleans-Style Beignets.

Ingredients

• 1 and 1/2 cups warm water, between 110 and 115 degrees (F)

• 2/3 cup granulated sugar

• 2 and 1/4 teaspoons active dry yeast

• 2 large eggs, at room temperature

• 1 cup evaporated milk

• 2 and 1/2 teaspoons pure vanilla extract

• 7 cups bread flour

• 1 and 1/2 teaspoons salt

• 5 tablespoons unsalted butter, at room temperature

• 4 cups peanut oil, for deep frying

• 2 cups confectioners’ sugar

Equipment

• Medium sized bowl

• Mixing spoon

• Electric stand mixer

• Baking sheet

• Paper towels

• Cast iron pan

Directions

1. 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.

2. 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.

3. Line a large rimmed baking sheet with three layers of paper towels, set aside.

4. 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.

5. 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.

6. Dust with powdered sugar and serve at once with your friends and family!
   

Did You Know: In the United States, beignets have been popular within New Orleans Creole cuisine and may also be served as a dessert. They were brought to New Orleans in the 18th century by French colonists, from "the old mother country” and became a large part of home-style Creole cooking.