Beignets from Café Beignet

Oxmoor House
Photo: Oxmoor House


Take charge of this sticky dough by dusting your hands and work surface with flour before rolling out the dough.
Makes 1 dozen


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2 cups self-rising flour
3 tablespoons chilled shortening, cut into pieces
3/4 cup hot water
1 tablespoon sugar
1 teaspoon vanilla extract (optional)
Vegetable oil
Wax paper
Powdered sugar


1. Place flour in a large bowl. Cut shortening into flour with a pastry blender or fork until crumbly. Combine hot water and sugar in a small bowl, stirring until sugar dissolves. Let cool to room temperature; add vanilla, if desired. Add sugar mixture to flour mixture, stirring with a fork just until dry ingredients are moistened. (Dough will be sticky.)

2. Pour oil to depth of 3 inches in a Dutch oven; heat to 375°.

3. Meanwhile, turn dough out onto a well floured surface, and knead lightly 3 or 4 times. Roll dough to 1/4-inch thickness; cut into 2-inch squares, and place on wax paper-lined baking sheets. Let dough rest 10 minutes.

4. Fry beignets, in batches, 1 minute on each side or until golden brown. Drain on paper towels, and dust generously with powdered sugar. Serve hot.

Created date

February 2014