Beignets Recipe

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Cindy Olson


These come from the French Quarter Farmers Market, a woman had a cart and was selling Beignets with powdered sugar and honey butter! If you shared a moment of prayer with her, she gave you her recipe, that according to her was generations old. This was years ago, and I'm sure that kind lady has gone on to her heavenly reward, I keep her memory warm in my heart with these Beignets.

★★★★★ 3 votes
Makes 36- Serves ???
2 Hr
30 Min


1 c
2 Tbsp
3/4 tsp
1/2 tsp
envelope dry yeast
2 Tbsp
lukewarm water
2 Tbsp
vegetable oil
3 1/2 c
sifted flour
lard for frying yes lard! she said thats the secret
sifted confectioners sugar for dusting
honey butter- she didnt share a recipe, and i rarely use it, just basic honey butter....


1Scald milk and dissolve sugar and salt in it. Add nutmeg. Let milk mixture cool to luke warm
2Soften the yeast in the 2 Tbsp lukewarm water and combine with milk mixture.
3Stir in egg and oil and thoroughly blend in the flour a little at a time.
4Cover thge bowl lightly with a cloth and let dough rise in a warm place til it has doubled (about 1 1/2 hours)
5Turn the dough out onto a well floured pastry board, deflate it and knead it gently.
6Roll out to a rectangle 18' long and 12' wide. Cut into 36 3'x12' pieces. Cover lightly with a cloth and let Beignets rise on the pastry board for 30 minutes.
7Heat your lard to 375, cook beignets a few at a time until they are golden, drain well, dust immediately with confectioners sugar and serve at once while hot.

This makes 36 Beignets, count on at least 2-3 per person!

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