New Orleans Beignets

12 Reviews
ADD YOUR REVIEW
Photo: Jim Franco; Styling: Joe Maer
Total Time
4 Hours 48 Mins
Yield
Makes about 6 dozen
February 2011
RECIPE BY Southern Living

Have the flavor of the Big Easy in these sweet, New Orleans Beignets.

Ingredients

  • 1 (1/4-oz.) envelope active dry yeast
  • 1 1/2 cups warm water (105° to 115°), divided
  • 1/2 cup granulated sugar
  • 1 cup evaporated milk
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/4 cup shortening
  • 6 1/2 to 7 cups bread flour
  • Vegetable oil
  • Sifted powdered sugar

How to Make It

Step 1

Make the yeast mixture: Combine yeast, 1/2 cup warm water, and 1 tsp. granulated sugar in bowl of a heavy-duty stand mixer; let stand 5 minutes. Add milk, eggs, salt, and remaining granulated sugar.

Step 2

Form a dough: Microwave remaining 1 cup water until hot (about 115°); stir in shortening until melted. Add to yeast mixture. Beat at low speed, gradually adding 4 cups flour, until smooth. Gradually add remaining 2 1/2 to 3 cups flour, beating until a sticky dough forms. Transfer to a lightly greased bowl; turn to grease top. Cover and chill 4 to 24 hours.

Step 3

Roll and cut: Turn dough out onto a floured surface; roll to 1/4-inch thickness. Cut into 2 1/2-inch squares.

Step 4

Fry until golden: Pour oil to depth of 2 to 3 inches into a Dutch oven; heat to 360°. Fry dough, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack. Dust immediately with powdered sugar.

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Ratings & Reviews

bakeitsister's Review

garliclemon
February 23, 2011
We loved these!! The next best thing to being at Cafe Du Monde. Very easy and extra dough kept in fridge for a week.

RHETTRO's Review

deedeerider
February 25, 2013
N/A

deedeerider's Review

bakeitsister
January 30, 2011
I'm Looking for the Cafe Du Monde type-these were too tender and a little two sweet but they looked like the real thing-after I increased the oil temperature to 375.

BrookieCookie's Review

Holley
July 16, 2012
These beignets were too thick for my taste, would be better if they were lighter. Not a crowd favorite in my house.

eibhlin's Review

eafuhrman
February 21, 2011
I found these beignets to be tender and delicious. They are not too sweet and remind me exactly of Cafe Du Monde. They do need to be eaten shortly after being cooked but the uncooked dough keeps in the fridge for a day or two. Extremely happy with this receipe.

TRYUNHGF's Review

Loopy5K
March 07, 2011
It was very good! I used regular flour and it worked fine.

JamesHeffker's Review

seaside725
February 16, 2014
Don't forget the powdered sugar baby! On, that's in the King Cake. Ha.

Holley's Review

BrookieCookie
March 06, 2011
N/A

garliclemon's Review

eibhlin
June 12, 2011
These were perfect. I followed the recipe exactly, and it worked wonderfully. The only slight issue I had was with the shortening dissolved in water bit. It never did, just turned into the consistency of softened butter. Next time I am swapping in canola oil. If it bombs, I'll update. I made one batch 4 hours after making the dough and second batch the next morning, and believe me, you want these to rest overnight before frying. The second batch was much lighter, and they all had that coveted air pocket inside. This is my go-to recipe from now on.

eafuhrman's Review

RHETTRO
February 13, 2013
Sinful Fat Tuesday! I made the dough during my lunch hour and let it chill until after dinner, approximately 8 hours. After Cajun fried okra and jambalaya we weren't sure we had room for beignets. Oh ... my ... goodness! After the 8 hour chill these fried up with that lovely air pocket in the center so we were able to stuff our accompanying home-made bananas foster into them and enjoy these beignets even more! I will quarter the recipe in the future though, as we will be eating beignets for breakfast and dinner for the entire next week!
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