Looking for beignet recipe

[Amy1013]

Hi! I'm hoping someone out there has a recipe for the beignets they serve at Port Orleans. My kids are asking me to make some for the weekend, and I have the Cafe DuMonde boxed mix- which makes a decent beignet if you're in a pinch- but I bet the ones made from scratch are so much better. If anyone has a recipe they can share with me for these, I'd be very grateful. Thanks!

Amy

 

[dt]

Here's Margie J's Disney Recipe site, you'll find many, many great recipies:

http://www.homestead.com/disneyrecipes/index4.html

here's the recipe from Margie J's Disney Recipies site:

Beignets
Port Orleans Food Court


1 pk Dry yeast
1/2 c Sugar
2 Eggs
7 c Flour
1 1/2 c Warm water
1 ts Salt
1 c Undiluted evaporated milk
1/4 c Soft shortening
Oil; for frying
Confectioner's sugar
In a large bowl, sprinkle yeast over water, stir to dissolve. Add sugar, salt, eggs, and milk. Blend with rotary beater. Add 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands. . Cover and chill overnight. Roll out on floured board to 1/8" thickness. Cut into 2 1/2" squares. Deep fry at 360 degrees 2-3 minutes or until lightly browned on both sides. Drain on paper towels. Sprinkle heavily with confectioner's sugar. Makes about 5 dozen. Dough keeps well in refrigerator for several days. Cover bowl with plastic wrap and punch down occassionally.

Here are her comments after making them:

Made Beignets today for the Big Game

I finally tried making homemade Beignets, in honor of the Super Bowl in New Orleans. I used the Port Orleans recipe.

I know questions about the recipe have been asked recently. So, here's what I found:

* The recipe makes a dough very similar to a bread dough. It's very heavy and stiff when the final amount of flour is added.
* When the last of the flour (7 C total) was added the dough was placed in a bowl and covered. NO kneading.
* I did as directed and refrigerated the dough. It doubled overnight.
* The finished dough felt like a combo of bread dough and pie crust. A bit puffy but heavier in texture than bread dough.
* I rolled it out to 1/8" as directed for the first batch. Cut into squares.
* The cut squares do puff slightly if you let them rest a few minutes before frying.
* When fried the dough made nice puffs.
* The finished product isn't too sweet so don't be afraid to really cover those babies with powdered sugar.

 

[Amy1013]

Wow, thanks, dt! You've been very helpful.


Amy

 

[Margie J]

Thanks dt!




BTW, the Beignets were very tasty and the dough can be left in the refrigerator a few days. The recipe make a lot of Beignets. Half a recipe would be ok.

 

[Amy1013]

Thanks for the tip, Margie! I'm looking forward to trying this out Saturday. Like I said, I have the boxed mix, but they don't seem to puff up as much as the ones we've bought at Port Orleans. I'll try the half recipe amount since there aren't a lot of us in my family.

Amy