New Orleans Beignets

New Orleans Beignets

Prep 4 hours 30 minutes
Cook 40 minutes
Total 5 hours 15 minutes


  • 1
    ¼-ounce 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.

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