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Beignets

Beignets

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ginampls

A traditional New Orleans-style recipe for their famous beignets! Grab a cafe au lait and you're set!

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 543 kcal
  • 27%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 82.7g
  • 27%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
  2. Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
  3. Shake confectioners' sugar on hot beignets. Serve warm.
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Reviews

Kimberly
394
9/18/2009

This is a wonderful recipe. The dough just gets better as you let it sit in the fridge. Because it makes so much, you can just pull out what you want to cook, punch the rest down and put it back in the fridge. You can also make cinnamon rolls out of this recipe as well. Roll it out into a rectangle, spread butter on it, sprinkle it with cinnamon/sugar mixture. I also fine chopped some apples and pecans and put in it as well. Roll up along the long side, pinch and seal the edge, then cut into inch wide rounds. Place cut side down on parchment paper and let them rise. Pop them in the oven at 350 for about 20 minutes. Mix 2 T melted butter, 1 t. vanilla, 1 T milk and enough powdered sugar to make a thick spread and drizzle it on the rolls while they are still hot. Yum!

The Kufferts
288
2/2/2009

This recipe is now a family tradition for xmas morning! Of course...it is going to be made way more often than once a year...I'd be hard pressed to pick out which was Cafe Du Monde's (fresh in the cafe) and which was this recipe in a taste test. There is a STEP MISSING from the recipe and it is crucial!! After you have allowed the dough to rise punch out the dough flatten and then allow to rise a SECOND time...only needs to be for an hour. This will ensure the beignets are full and fluffy inside and not flat and well...not fluffy inside. Cheers, Dane

lil' menehune
233
9/24/2006

I surprised my husband with a batch of warm beignets. He was very impressed! The beignets reminded me of the ones from the original Cafe du Monde in New Orleans. I didn't feel the flavor was too bland as some readers suggested, but it does require more powdered sugar then the recipe calls for. I'll probably add a little vanilla to enhance the flavor next time. Sorry I missed the hint about putting the powdered sugar in a brown bag. I had powdered sugar all over my counter and floor. Definitely a keeper! P.S. Since I was unable to use all the dough in one batch, I stored the remainder in the refrigerator overnight. The second batch of beignets came out just as crisp and moist as the first. day.