Beignets PDF Print E-mail
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Wednesday, 15 June 2011 19:09

Made popular by Cafe’ du Mond in the New Orleans French Quarter.  Must enjoy this with a hot rich cup of caffe' au lait'---coffee with boiled milk.  Try Community Coffee and chickory---either light or dark roast.  We also enjoy French Market ground coffee and chickory.


  • 3 ½ cups all purpose flour, sifted
  • 1 tsp salt
  • 3 TBS shortening
  • ½ cup boiling water
  • 1 package dry yeast
  • ¼ cup warm water
  • 1 cup milk
  • 2 large eggs, well beaten
  • 1 quart cooking oil
  • 2 cups powdered sugar


  1. Into a large mixing bowl add flour, salt and sugar; whisk to stir well
  2. Add shortening to flour and pour boiling water on top
  3. In a small mixing bowl, mix yeast and warm ¼ cup of water until yeast has dissolved; then add to it, the milk, and eggs to the flour bowl, using your  hand, mix until dough begins to form and you can form a ball
  4. Place the dough ball into another mixing bowl that has its side greased; cover with damp towel and set aside; allow mixture to double in size, about 1 hour
  5. Remove ball from bowl, lightly dust with flour, wrap in wax paper, and refrigerate for 2 hours
  6. Add cooking oil to deep-fat fryer or very deep skillet; bring oil to 350°
  7. Lightly flour surface for rolling dough; place ball in middle and roll to about ¼ inch thickness; cut into 2” triangles or rectangles
  8. Deep fry in hot oil until golden brown, then turn and cook other side
  9. Remove to plate covered with paper towels; sprinkle generously with powdered sugar while hot

This recipe makes about 30 beignets; serves 8-10


Last Updated on Saturday, 23 May 2015 18:23