Beignets - Cheap Easy Doughnuts Made With Pantry Staples

Beignets are a great cheap dessert or breakfast made almost entirely out of pantry staples. They're like little doughnuts.

Recipe: (makes about 50 2" beignets)
*See Paula Deen's original recipe: https://www.pauladeen.com/recipe/french-quarter-beignets/
(not an endorsement of PD as a person! this just happens to be the recipe I've been using.)

Combine in a large bowl and let sit for 10 minutes:
3/4 cup water (110 degrees F)
1/4 cup sugar
1 1/4 tsp yeast

Combine in a liquid measuring cup:
1 egg (substitute with 1 tbs oil and 3 tbs non-dairy milk for vegan version)
1/2 tsp salt
1/2 cup evaporated milk (substitute with 1/2 cup high fat non-dairy milk for vegan version)

Pour the liquid mix into the yeast after the 10 minutes are up, then add:

3 1/2 cups white flour (recipe calls for bread flour, but I think all-purpose flour would be fine. *does not work with gluten-free flour! If you're gluten-intolerant, don't make this recipe. Make gulab jamun Indian donuts) instead: https://www.youtube.com/watch?v=KzibCWL0ilM
2 tbs butter, cut into small cubes (substitute with margarine or shortening for vegan version)

Gradually work the flour and butter in to the wet ingredients with a big spoon. Hold off on the flour - you might not need to add all of it.

Once the mixture is too thick to stir with a spoon, turn it out onto a clean surface and knead it with your hands until it's smooth and your hands and work surface are clean. This should take between 5 and 10 minutes.

Grease your bowl lightly, put your ball of dough in the bowl, cover with a towel, and put in a warm place to rise for at least 2 hours. If you want, you can put it in the fridge overnight instead. You'll just need to take it out of the fridge about 30-60 minutes before rolling, cutting, and frying the beignets.

Once your dough has risen, heat about 1-2 quarts of vegetable oil (or lard) in a heavy, deep skillet (make sure the oil is not much more than halfway up the skillet) to 350 degrees F. If you don't have a thermometer, stick the handle of a wooden spoon in the oil and see if it bubbles. Otherwise, you can fry some test-beignets one at a time to test your oil.

Roll the dough to 1/4 inch thickness and cut into 2" squares.

Have a wire rack over some paper towels ready.

Deep-fry the beignets in batches. They should be flipped almost constantly during cooking and the process shouldn't take much longer than 2-3 minutes. Drain the beignets briefly over the paper towels, then either coat with powdered sugar, or drizzle with honey. We love ours with blackberry jam and/or chocolate sauce, too.
Blackberry jam: https://www.youtube.com/watch?v=F0eI81_RIBs

Leftover beignets aren't that great - they're a lot more like bread and less like doughnuts. You can revive them by heating them in a 350 degree oven for a couple minutes and re-dusting them with powdered sugar. Leftover beignets are also really good with jam (since they're basically tiny bread rolls at that point.)

You could also revive older, stale beignets by turning them into bread pudding.
https://www.youtube.com/watch?v=eLcNuBh4jG0

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