about 5 dozen


Romantic visions of cobble stoned old New Orleans and the
Vieux Carre, or French Market, come to mind when tasting hot crisp puffs of
dough known as Beignets.  Horse-drawn
carriages still pull up to the Café du Monde in order that the passengers may
taste the famous doughnuts and enjoy a steaming cup of coffee fortified with


  • ½ cup boiling water
  • ¼ cup sugar or the equivalent of ¼ cup sugar in
    granulated sugar substitute
  • ¼ cup shortening, at room temperature
  • ½ teaspoon salt
  • ½ cup milk or half-and-half
  • 1 egg or the equivalent of 1 egg in egg substitute,
  • 1½ teaspoons active dry yeast (½ package)
  • ¼ cup warm water (105 to 115 degrees F.)
  • 3¼ cups sifted flour (approximate)
  • Cooking oil (corn, canola, or safflower oil) for frying
  • Sifted confectioners' sugar as desired


In a deep large bowl, combine boiling, water, sugar,
shortening, and salt, stirring until shortening is melted.  Blend in milk or half-and-half and egg; cool
to lukewarm. 

Soften yeast in warm water. 
Add softened yeast and 2 cups flour to egg mixture, beating hard.  Add remaining 1¼ cups flour or as needed to
make a medium soft dough.  Place dough in
a greased bowl, turn dough to grease top, and cover.  Refrigerate until ready to use.  One-third or one-half of the dough may be refrigerated
overnight, to be fried the next day, if desired.

Roll about half of the dough at a time to 1/8-inch thickness
on a lightly floured board.  With a sharp
knife or fluted pastry wheel, cut dough into 2½ to 3-inch squares. 

Fry dough at once….DO NOT LET DOUGH RISE.…in
deep hot fat (360 to 370 degrees F.) about 2 minutes total cooking time,
turning beignets once.  Drain beignets
on absorbent paper. 

Dust beignets generously with confectioners' sugar
while hot and serve at once.

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