New Orlean's Beignets from the French Quarter

Gary Hancq Recipe

By Gary Hancq SidEFied

Pronounced "Ben Yays" or in French "Ben Yee". Yes they are French. You're safe with either. These are a taste of "Confection Heaven".

A Night Spot/Restaurant in the small town of Lacon, Illinois serves these at the start of the meal along with sliced Italian bread. Most diners wait in anticipation until after they have supped, to enjoy these with their wine or coffee. Or to take home.


Recipe Rating:
 1 Rating
Serves:
12 to 18 balls
Prep Time:
Cook Time:

Ingredients

1 pkg
active dry yeast
1 1/2 c
warm water
1/2 c
sugar
1 tsp
salt
2
eggs beaten
1 c
evaporate milk undiluted
7 c
flour all purpose
1/4 c
shotening or crisco
oil for deep frying
confectioner's powdered sugar
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Directions Step-By-Step

1
In large mixing bowl, sprinkle yeast over warm water, stir to dissolve. Add sugar, salt and two beaten eggs. Blend with hand mixer or blender.
2
Add four cups flour to bowl with above ingredients and beat or whip smooth. Add shortening and beat in remaining 3 cups of flour. Cover with foil or plastic and refrigerate overnight.
3
Next morning form dough into balls slightly larger than a golf ball.
4
Deep fry these a few at a time. Drain on paper towel and sprinkle and/or roll immediately with Powdered Sugar. These are not overly sweet but like a sweet bread.
5
The eggs produce a spongy dough and the texture should be between cake doughnut and a French Cruller doughnut. They should be slightly bouncy to the feel. You're Gonna Thank Me. Beau Jour!

About this Recipe

  • Comments

  • 1-5 of 7
  • user
    Joey Wolf 8of10 - Jan 21, 2013
    My son gifted me with a Beignet mix from New Orleans. We had them while he was home over New Years.....his youngest daughter ate the same one several times....with new powdered sugar sprinkled over it! They were very good. His girls and I are going down in Feb/Mar and hope to get the originals at the Cafe DuMonde.! I will try yours, once I've finished the mix.
  • user
    Ginny McDonald oniontowner - Mar 1, 2014
    When do you add the evaporated milk?
  • user
    Tammy Dressler T_Dressler - Mar 1, 2014
    I have the same question as Ginny.

    Joey, we had beignets at Cafe du Monde a few years ago. Loved them! Loved the whole experience of sitting at a little outdoor table with live music eating beignet and drinking New Orleans coffee. It's a great place to make memories!
  • user
    Ruth Burch Hobbs lagay - Mar 1, 2014
    When do you add the milk??
  • user
    Sue Gavin blondeone - Mar 1, 2014
    WHAT ABOUT THE EVPORATED MILK, WHEN DOES IT GET ADDED IN?