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My review
Beignets
24
ginampls
"A traditional New Orleans-style recipe for their famous beignets! Grab a cafe au lait and you're set!"
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Ingredients
3 h servings 543Original recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- Shake confectioners' sugar on hot beignets. Serve warm.
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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.
Nutrition Facts
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Reviews
Read all reviews 210267 Ratings
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Most helpful positive review
9/17/2009
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 ba...
Most helpful critical review
8/1/2010
I agree with the others that said this was a bland dough. I even added some vanilla extract into the mix. If i tried these again, i would add more sugar, salt, and butter (instead of shortenin...
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9/17/2009
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 ba...
1/13/2009
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 ...
2/28/2006
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 ...
5/30/2007
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 marga...
7/4/2000
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.
2/16/2010
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...
2/17/2007
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 A...
1/13/2008
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 ...
12/7/2010
I am a Yankee farm girl who married a ragen cajun LOL. I had very little knowledge of traditional New Orleans food. I made these for my husband and asked him what he thought. He danced around an...