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Good Ole New Orleans Beignets

Good Ole New Orleans Beignets

¼ c. warm water (105-110 degrees)
1 t. active dry yeast
3 T. plus 1 t. sugar, divided
2 T. vegetable shortening
½ t. salt
½ c. boiling water
½ c. evaporated milk
1 large egg
4-5 c. all-purpose flour
Vegetable oil, for frying
1 c. powdered sugar

  1. In small bowl, combine ¼ c. warm water, yeast and 1 t. sugar. Let stand until foamy, about 5 minutes.
  2. In large bowl, beat remaining 3 T. sugar, shortening and salt with mixer until smooth.
  3. Add ½ c. boiling water and milk, beating until combined.
  4. Add egg, beating until smooth.
  5. Stir in yeast mixture.
  6. Gradually add 3 c. flour, beating until smooth. Beat in enough remaining flour to make a soft dough.
  7. On lightly floured surface, turn out dough and knead 6-8 minutes or until dough is smooth and elastic.
  8. Place dough in lightly greased bowl, turning to grease the top.
  9. Cover and refrigerate for at least 30 minutes up to 2 hours.
  10. On lightly floured surface, roll out dough to ¼” thickness.
  11. Using a sharp knife, cut dough into 12 (3”) squares. Do not reroll dough.
  12. In large Dutch oven, pour oil to 3” deep. Heat to 350.
  13. Fry in batches for 2-3 minutes or until golden brown, turning frequently during frying.
  14. Drain on paper towels.
  15. Sift powdered sugar over hot beignets. Serve hot.
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