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Showing 1-7 of 7
on April 12, 2010
This recipe is just the one used in New Orleans. Here are a little more detailed instructions / tips: Put the warm water into a large bowl, then sprinkle in the yeast and a couple teaspoons of the sugar and stir until thoroughly dissolved. Let proof for 10 minutes. Add the rest of the sugar, salt, eggs, and evaporated milk. Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands. The dough should be relatively soft, like drop biscuit dough. It should not be stiff like pie dough. Do not over mix the dough. You will have tough beignets if you over mix the dough. Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl. Scoop the mix from the bowl onto a well-floured surface. You will need additional flour to roll the dough flat; or else, the dough will stick to your rolling pin and your hands. Flour keeps the dough from sticking to everything. Be sure to use plenty of flour. Roll the dough out to a thickness of about 1/8 inch, cut into 2-inch squares using a pizza cutter. From around the edges, you will have scraps of dough left over. Do not try to remix these scraps and cut them into squares. If you do this, you will get tough beignets. Just fry these pieces just the way they are. Your cooking oil should be at 370 degrees Fahrenheit. Traditionally, cottonseed oil is used to fry the beignets; however, you may use any vegetable oil you wish. Remember that the temperature of the oil will drop when you add the beignet dough to the oil. Do not add too many pieces to the oil (3 or 4 at a time) or else the oil temperature will drop and your beignets will be fry up flat. They will not puff up. The only other reason the dough does not puff up would be if you rolled the beignet dough too flat. Try rolling the dough a little thicker. It takes about 2-3 minutes to cook. Turn them over in the oil with tongs once or twice to get them evenly brown. Drain each batch, place on a platter lined with several layers of paper towels, and keep warm in a 200 degree F oven until they're all done. Serve 3 beignets per person, sprinkling heavily with powdered sugar, and serve hot with cafe au lait.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #396380
on April 13, 2007
The verdict is in and while I prefer the choux version, neighbors and family hands down give 2 thumbs up to this recipe (it is the one used at Disney World) I now know why I don't make beignets more often..the powdered sugar mess~but well worth it! Ended up using only 6cups of flour and a rising time of 7 or so hours. This is a lovely dough, and using just enough sugar to feed the yeast would be well suited to Navajo fry tacos. TY so much for sharing, awesome, and well worth the mess;-)person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 18, 2014
Thank you so much for sharing this one!!! I made these exactly as directed, not over working my dough and they turned out absolutely superb. They are so light and tender. I have to tell ya, I think they're better than the ones I had at Café Du Monde in New Orleans. And those are hard to beat. DH had never tried beignets and he watched a program on PBS that showed them being made. He decided he had to have them and knowing I love to cook asked if I could make some. I chose this recipe and I'm sure nuff glad I did :) They are the best!!! Thanks again.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Ms. B
on February 10, 2013
I made half a recipe - I refrigerated the dough for about 5-6 hours, and the beignets tasted just alright. The next day I made another batch and they were delicious, nice and airy. My dough was better the longer it was refrigerated. I fried them in peanut oil. I tried one small batch with a cream cheese icing and they were addictive. Even with half a recipe I have enough dough for 3 more small batches. I think I will roll, cut and freeze the remaining dough for later. I didn't have any evaporated milk so I made my own, I think that might have had something to do with the extra richness of my beignets.**Update: It's that time of year again and this is my go to recipe for beignets. ***Update 2/10/13: This time I remembered to post a picture.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By C. Taylor
on March 07, 2010
These were fantastic! The dough came together easily and was great to work with. The only problem I had was that my yeast didn't bubble (and it had just been bought), but I motored on, and they came out just fine. Thanks for a great recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #525968
on September 29, 2007
on August 19, 2007
These beignets taste very similar to the famous sugar-dusted beignets at Cafe Du Monde in New Orleans. The only difference is that Cafe Du Monde uses Cottonseed oil to deep fry their beignets - probably giving them more of a distinct flavor. These little gems brought back great memories! Thanks Bergy!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1747 g)
Servings Per Recipe: 1