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Beignet Recipe

User Rating 4 Star Rating (1 Review)


Beignet Recipe
A beignet recipe, similar to those you might find in the French Market of New Orleans, Louisiana.


  • 1 envelope active dry yeast
  • 1 1/2 cups warm water (approx. 105°)
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 1 cup evaporated milk
  • 7 cups all-purpose flour
  • 1/4 cup shortening, softened
  • oil for deep frying
  • powdered sugar


In large bowl, sprinkle yeast over the warm water; stir to dissolve and let stand for 5 minutes. Add sugar, salt, beaten eggs, and evaporated milk. Whisk or use electric mixer to blend thoroughly. Add 4 cups of the flour; beat until smooth. Add shortening; gradually blend in remaining flour. Cover with plastic wrap and chill at least 4 hours or overnight. Roll out on floured board to 1/8-inch thickness. Cut into 2 1/2 to 3-inch squares. Deep fry at 360° for 2 to 3 minutes until lightly browned on both sides. Drain on paper towels and sprinkle generously with powdered sugar. Serve hot with coffee.
Dough can cut and frozen, separated in container with waxed paper.

Makes 4 to 5 dozen.

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User Reviews

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 4 out of 5
Very good recipe, Member Jacinda023

I have never made yeast bread anything before, and this was surprisingly easy. I messed up and used 1/2 cup butter instead of 1/4 cup, but it turned out great anyways! The beignets were light and fluffy, and took very little time to become golden in the oil. This recipe made much more than I thought it would, so I'm freezing the remainder (about 80 percent!) and we'll see how they work after being thawed again. I have never had true New Orleans beignets before, but I imagine this is pretty close! :)

21 out of 25 people found this helpful.

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