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New Orleans Beignets

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“The recipe was posted in Southern Living. We live in Missouri now and can no longer get to Cafe DuMonde very often, so these were an acceptable alternative.”
READY IN:
48mins
YIELD:
6 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine yeast, 1/2 cup warm water and 1 tsp granulated sugar in bowl of a heavy duty mixer; let stand 5 minutes. Add milk, eggs, salt, and remaining granulated sugar.
  2. Microwave remaining 1 cup water until hot, about 115 degrees, stir in shortening until melted. Add to yeast mixture. Beat at low speed, gradually adding 4 cups flour, until smooth.
  3. Gradually add remaining 2 1/2 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.
  4. Turn dough out onto a floured surface; roll to 1/4 inch thickness. Cut into 2 1/2 inch squares.
  5. Pour oil to depth of 2 to 3 inches into a dutch oven; heat to 360 degrees; 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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