Super Easy Beignets
Makes a lot of beignets. I store the dough in my fridge and take out enough for a few whenever I want fresh light pillows from heaven with my morning coffe
  • 2.25teaspoons active dry yeast
  • 1.12cups warm waterabout 110°F)
  • 0.5cup organic sugar
  • 1teaspoon sea salt
  • 2 eggspreferably organic or pastured
  • 1cup Organic evaporated milk
  • 6cups sprouted white wheat flourplus more for rolling dough
  • 0.25cup naturally rendered lardmelted
  • 1quart coconut oil, avocado oil, beef tallow, or lard for frying
  • Organic confectioner’s sugar for dusting
  1. In a large bowl dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk. Blend well (I use my stand mixer). Mix in 4 cups of the flour and beat until smooth.
  2. Add the shortening and remaining 2 cups of flour*. You can cover and chill the dough from here if you want to fry it up later.
  3. Generously flour counter. Roll out dough 1/8-inch thick. Cut into 2 1/2-inch squares using a pizza wheel. Fry in 360° hot oil. Beignets will pop up quickly. Turn to brown both sides, about 30 seconds to 1 minute per side. Only fry a few at a time to keep your oil hot. Drain on paper towels.
  4. Dust generously with confectioner’s sugar or place hot beignets in a zip lock filled with sugar and shake well to coat. Serve warm. Heavenly!
  5. *You should only need 6 cups of sprouted flour, depending on how shaggy your dough is after adding the 6th cup. I add 6 cups then refrigerate the dough. It is always just right the next morning and I use a generous amount of flour on my rolling surface to perfect the dough.