New Orleans Beignets

New Orleans Beignets

Servings 36 beignets
Prep 30 minutes
Cook 40 minutes
Resting time 4 hours
Total 5 hours 15 minutes
Author: Michelle

 A classic New Orleans recipe


  • 1/4
    envelope active dry yeast
    ((2¼ teaspoons))
  • cups
    warm water
    (105° to 115°, divided)
  • ½
    granulated sugar
  • 1
    evaporated milk
  • 2
    (lightly beaten)
  • 1
  • ¼
    vegetable shortening
  • 6½ to 7
    bread flour
  • Vegetable oil
    (for frying)
  • Powdered sugar
    (for dusting)


  1. Combine the yeast, ½ cup warm water, and 1 teaspoon granulated sugar in the bowl of a heavy-duty stand mixer; let stand 5 minutes. Add milk, eggs, salt, and remaining granulated sugar.
  2. Microwave remaining 1 cup water until hot (about 115°); stir in shortening until melted. Add to yeast mixture. Using the paddle attachment, beat at low speed, gradually adding 4 cups flour, until smooth. Switch to a dough hook and gradually add remaining 2½ 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.
  3. When you're ready to fry the beignets, turn the dough out onto a floured surface; roll to ¼-inch thickness. Cut into 2½-inch squares.
  4. 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.


Calories: 125kcal
Fat: 3g
Saturated fat: 1g
Cholesterol: 11mg
Sodium: 76mg
Potassium: 49mg
Carbohydrates: 20g
Sugar: 3g
Protein: 3g
Vitamin A: 30%
Vitamin C: 0.2%
Calcium: 24%
Iron: 0.3%

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