Authentic Beignets

donna morales


Grew up eating these all the time. Nothing in the world like them. One order of them was 3, and then were always served in those little lunch paper bags with a ton of powdered sugar back then. And we'd close the bags and shake them up to get as much powdered sugar on the donuts as we could. Then when we finished the donuts we would eat the powdered sugar which had alot of clumps in them from the moisture of the heat from the donuts. And didn't put an ounce of weight on me. Those days are long gone. hehehehe It cost a quarter for the three donuts and a carton of chocolate milk. We were too little for the coffee.

★★★★★ 3 votes
Deep Fry

Blue Ribbon Recipe

Notes from the Test Kitchen:
Oh how I love beignets. I have eaten many, but this was the first I have ever made. I can see lots of these in my future! This recipe was relatively easy to make and it is really good.


1/2 c
boiling water
2 Tbsp
1/4 c
1/2 tsp
1/2 c
evaporated milk
package dry yeast
1/4 c
warm water
egg, beaten
3 3/4 c
all purpose flour, sifted
confectioners' sugar


1In a large mixing bowl pour the boiling water over the shortening, sugar and salt. Add the milk and let it stand until warm.
2In a small bowl dissolve the yeast in the warm water and add to the milk mixture with the egg. Stir in two cups flour and beat.
3Add enough flour to make a soft dough. Place the dough in a greased bowl, turning it to grease the top. Cover with wax paper and chill in refrigerator until ready to use.
4On a slightly floured surface roll the dough to 1/8 inch thickness. Cut into 2 inch squares and fry in hot oil (350 degrees). Brown on one side then flip and brown on the other side
5Drain on paper towels and sprinkle with powdered sugar and serve hot. This recipe will make about 2 dozen beignets.

About Authentic Beignets

Course/Dish: Other Desserts
Main Ingredient: Flour
Regional Style: Cajun/Creole
Hashtag: #beignets