Beignets Recipe - Allrecipes.com
Beignets Recipe
  • READY IN 3 hr

Beignets

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 30 mins
  • READY IN 3 hrs

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
Sep 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!

 
Most Helpful Critical Review
Mar 04, 2010

I'm from New Orleans and have been eating Beignets all my life. This recipe is not even close. This was like bread covered in Powder Sugar. I don't know if I did something wrong, but I was not pleased with the outcome. Gave 1 star only because required to in order to post review.

 
Feb 02, 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

 
Sep 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.

 
May 31, 2007

Excellent recipe that everyone from small children to grandparents love. I SUBSTITUTED BUTTER FOR SHORTENING because they have found that trans fats (hydrogenated oils like shortening and margarine) are unhealthy. Otherwise, they were excellent, easy, and kept in the fridge for about a week as a ball of dough. This recipe yields a lot more than 10 servings, I think.

 
Oct 29, 2003

Didn't have evaporated milk, so I did the cardinal sin, and replaced it with sweetened condensed. Turned out beautifully. Just needed to get the chicory coffee out. :) Great recipe.

 
Feb 19, 2007

These remind me somewhat of Funnel Cake, these are less messy and very good. Great with a little added vanilla extract and sprinkled with cinnnamon/sugar! Could pipe in French Cream Filling or Almond Custard Filling found on this site (fruit/fruit fillings would be good also)

 
Jan 13, 2008

Yum!! This was so easy. I didn't refrigerate this dough at all and it was still easy to work with. I was able to inject creme and jelly filling in these too because they puff nicely. If you have a doughnut cutter, roll the dough to about 1/2 inch, they make great doughnuts too.

 

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Nutrition

  • Calories
  • 543 kcal
  • 27%
  • Carbohydrates
  • 82.7 g
  • 27%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 12.4 g
  • 25%
  • Sodium
  • 275 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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