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French Quarter Beignets

I have heard how tasty these Beignets were from friends who visited New Orleans and ate Beignets with a delicious  hot cup of coffee.  So I thought I would find a recipe and try it myself since I've never been to New Orleans.  Reminds me of a French Malasada!


Posted By: Christine Souza
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Prep Time: 2 hr. 15min. | Cook Time: 15 min. | Ready In: 2-1/2 hours
Ingredients: Print   Add to cart
US Metric
  • 1 1/2 cups lukewarm water
  • 1/2 cup granulated sugar
  • 1 envelope active dry yeast
  • 2 eggs, slightly beaten
  • 1 1/4 teaspoons salt
  • 1 cup evaporated milk
  • 7 cups bread flour
  • 1/4 cup shortening
  • Nonstick spray
  • Oil, for deep-frying
  • 3 cups confectioners' sugar

Cooking Process:

Mix water, sugar, and yeast in a large bowl and let sit for 10 min.

In another bowl, beat the eggs, salt and evaporated milk together.  Mix egg mixture to the yeast mixture.  In a separate bowl, measure out the bread flour.  Add 3 cups of the flour to the yeast mixture and stir to combine.  Add the shortening and continue to stir while adding the remaining flour.  Remove dough from the bowl, place onto a lightly floured surface and knead until smooth.  Spray a large bowl with nonstick spray.  Put doulgh into the bowl and cover with plastic wrap or a towel.  Let rise in a warm place for at least 2 hours.

Preheat oil in a deep-fryer to 350 degrees F.

Add the confectioners' sugar to a paper or plastic bag and set aside.

Roll the dough out to about 1/4-inch squares.  Deep-fry, flipping constantly, until they become a golden color.  After beignets are fried, drain them for a few seconds on paper towels, and then toss them in to the bag of confectioners' sugar.  Hold bag closed and shake to coat evenly.

how to serve:

Serves:  about 3 dozen