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"A traditional New Orleans-style recipe for their famous beignets! Grab a cafe au lait and you're set!"
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3 h servings 543 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 543 kcal
  • 27%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 82.7g
  • 27%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 277 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • 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.


  1. 225 Ratings

Most helpful positive review

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 ba...

Most helpful critical review

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 p...

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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 ba...

This recipe is now a family tradition for xmas morning! Of 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 ...

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 ...

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.

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 marga...

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 A...

Anything French in nature can be daunting...(even French toast for me sometimes)! However, these aren't really that hard to make! Here are some things I learned from this recipe which may se...

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 ...

These were great, light and fluffy. They reminded me more of what I got in New Orleans at Cafe du Monde than their mix does. Thanks for the great recipe!

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