French Quarter Beignets

Total Time:
2 hr 30 min
Prep:
15 min
Inactive:
2 hr
Cook:
15 min

Yield:
about 3 dozen
Level:
Easy

Ingredients
Directions

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

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 dough 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 thickness and cut into 1-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 into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.


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4.8 73
Make sure to use distilled water or let your tap water sit uncovered overnight.  This gets rid of chlorine which kills yeasts. item not reviewed by moderator and published
Absolutely wonderful recipe, just followed the instructions and everything worked out well.   I cut the recipe in half and still had plenty of beignets for the two of us and friends. item not reviewed by moderator and published
Turned out amazing!! But used instant dry yeast instead rather than active dry yeast. I will definitely make this again but will cut it a little bigger next time. Thank Paula! :) item not reviewed by moderator and published
These were absolutely delicious Paula! item not reviewed by moderator and published
The beignets were perfect! I made 26 large pieces today and still have leftover dough for tomorrow! We only have a family of three, so we shared some with the neighbors. item not reviewed by moderator and published
Absolutely delicious, but i think i made closer to 5 dozen, and i was generous. No one turned them down though item not reviewed by moderator and published
Absolutely delicious!!! Easy to make but made way more than I needed. I thought I would freeze the leftover dough so I placed the cut pieces flat in freezer bags. I took a bag out this morning and let them thaw. They turned out almost better than the first ones. item not reviewed by moderator and published
wonderful, made many more than 3 dozen. item not reviewed by moderator and published
I thought this would de difficult to make however this was simple and delicious. Just great!!!!!! item not reviewed by moderator and published
Tried this for a party last night on WOW! It was a huge success. People were coming back for thirds. We had 14 people and I still only used 1/2 the dough (some of the beignets were cut too small). item not reviewed by moderator and published
Easy to make item not reviewed by moderator and published
Thhey are just Awesome!!! :) item not reviewed by moderator and published
Dear photobuggy, Yeast dough is kneaded till silky, you will feel it turn and stop being sticky at all. Short dough is more hands-off, cutting in Crisco or butter, adding minimum liquid, stir just to mix (I like 2 forks), turn out and lightly flour just till it stays in a ball. I recently started sticking flour/shortening mix back in the freezer for a few minutes before finishing and was pleased by ultra flakiness. Hands off! item not reviewed by moderator and published
delicious!!! :) item not reviewed by moderator and published
The first time I made these, I wowed my family of four, but had SO many left over I decided to half for future efforts. I also found that they needed more than two hours to rise (more like three for me, despite having it rise in a warm room). This morning (Christmas Eve), I rose at 6 to make the dough and allow it time to rise sufficiently before brunch at 10. In my sleepy state, I mixed up the order of how things get added, putting the flour and shortening into the yeast mixture before I remembered the egg mixture. It didn't seem to matter. I feel the "knead until smooth" direction is a little vague. Knead heavily like when you make bread? Or lightly like with scones? Does it matter? It is my personal opinion that when it comes to recipes with kneading directions, a little extra instruction is well worth the time. The video didn't help on that score either since the kneading part wasn't included. I will definitely make these again. Cinnamon sugar is great too btw. item not reviewed by moderator and published
Followed the recipe, did not have bread flour, used all purpose flour and they came out very tasty. Very easy to make! Filled a few of them with lemon curd, they were great. item not reviewed by moderator and published
I have made Beignets, at a Yacht Club where I worked. Using basically the same recipe, but I used canola oil, and they came out great, my guests loved them and they didn't sit around long enough to get cold. item not reviewed by moderator and published
These were a hit at the Superbowl party I took them to. Recipe was easy to follow and worked flawlessly. My only minor suggestion would be to add more salt but I recall thinking that when I had beignets in New Orleans, so these taste like the real deal. item not reviewed by moderator and published
I am a bad cook so i thought my beignets would turn out horrible. I was wrong, the only hard part is mixing the dough but otherwise they are fun to make. I make them every Christmas morning for my family and I occasionally make them for my church. I love this recipe and recommend it to anyone. item not reviewed by moderator and published
OMGosh! What a hit this made while vacationing with friends! I followed the recipe exactly and then prepared Praline topping on the side. There were so many that I served them to 8 people TWICE for dessert - and everyone was thrilled to get them a 2nd time as well. I froze half the dough already cut to size on a cookie sheet so they wouldn't stick to each other when placed in a freezer bag. When thawed and deep fried there was no difference from the ones cooked from fresh dough. A note about your oil: Oil that has been used before does a better job because it is less likely to burn the food. Keeping temp to 350 is important so that the outside doesn't brown too quickly while the inside remains sticky. Last of all - eat them all while fresh - they are no good the next day and only deserving of the trash can. item not reviewed by moderator and published
this recipe was pretty simple..Although they were a little too doughy when i was done cooking them. I possibly need a deep fryer i used a regular cast iron skillet..nonetheless they were good! item not reviewed by moderator and published
AMAZING! These beignets are the perfect combination of doughy, light, fluffy, and yummy. They had a nice egg taste to them. This was a hit with my family. **I basted the tops with honey, and threw them in powder sugar; added the right touch. item not reviewed by moderator and published
Best ever Beignets Recipe! Very easy and my family loved it! item not reviewed by moderator and published
Yum! Best Beignets ever! Easier that I thought. Will be making these again and again! item not reviewed by moderator and published
I made these while camping! They came out perfect (though in my case, I doubled the recipe and it still was not enough for everyone. Served them with Cafe du Monde cofee and heavy cream. Cooking them at between 350 and 375 worked perfectly. I cut them into 1.5 inch squares, instead of 1 inch, but larger, I would not do. item not reviewed by moderator and published
This recipe is wonderful! I used it for a block party a few weekends ago. They were a huge hit and even some die hard New Orleans people thought they tasted pretty on to the real things. So happy! item not reviewed by moderator and published
This was absolutely amazing!!!! Each beignet was perfectly delicious. The only thing I would change about the recipe was to cut them bigger than 1 in by 1 inch squares. I got about 300 instead of 36 beignets. However, they were just as delectable tiny as to big. item not reviewed by moderator and published
AMAZING! The recipe was easy to follow and the result was delicious, fluffy, yummy, perfect beignets. I cut the recipe in half and that was still too much dough for me to cook at once, so I cut the half batch in half and saved some dough for the next day. Both times I cooked up the beignets were a success. I highly suggest any beignet lovers to try this, especially if you have little princesses at home who love the Disney movie "The Princess and the Frog". item not reviewed by moderator and published
The only thing I did differently is cut them larger. The Cafe du Monde beignets in the French Quarter are about three inches square and I like them larger, as they're more authentic that way and I don't have to keep getting more when I'm eating them. Bite size isn't my thing! item not reviewed by moderator and published
Outstanding, the recipe makes tons, so I halfed it. Easy to make, great for a party, I'm making them for Christams Eve again. We dipped the beignets in seedless raspberry jam or nutella, everyone loved it! item not reviewed by moderator and published
Even though I am not very good at baking (even though I LOVE it, these were very very easy to make!! As I work for Disney and have seen the Princess and the Frog movie multiple times at work, I decided to go home and make them myself. I even got my little sister and her girlfriend involved. We loved seeing them puff up so beautifully and even more....loved tasting them! As the recipe made WAY too many, I stored the dough for now, but next time, will make less....or depending on how it works out tomorrow...may just store it again. : item not reviewed by moderator and published
wonderful and a Christmas morning tradition~ luv 'em all Paula item not reviewed by moderator and published
I had high expectations and was not disappointed! I would definitely recommend cutting the recipe in half if you aren't feeding a large crowd. I can't say enough about the beignets! They were mmmm mmmm good! item not reviewed by moderator and published
These are excellent. I do not know why beignets don't have more of a following. Easy to make and we will make them the night before, put to do in the fridge after the 2 hr rise and then fry them up in the morning with some fruit to go on the side. Wonderful! Aside from the powder sugar we will also use honey, chocolate sauce or even just plain. item not reviewed by moderator and published
My daughter and I made these this morning and they are amazing! Perhaps I cut them too small, but we made far more than 3 dozen beignets with this recipe. We will definitely make them again and may try some variations! Love them! item not reviewed by moderator and published
These were great!! They were easier to make than i expected! item not reviewed by moderator and published
i didnt really like them. It just felt like something was missing. item not reviewed by moderator and published
wonderful! definitely serves as a self-excuse to make these when company comes over. item not reviewed by moderator and published
Great recipe!!! I subbed safflower oil for the shortening, and they still turned out perfect! Thank you :) item not reviewed by moderator and published
OMG...Paula I love, love, love you and this is why...this was an awesome dessert, and i've never made them before...they were almost perfect, had to get the right thickness so that they wouldn't have an air pocket, but i got the hang of it and my lil 3 year old even helped with the rolling out of the dough...as long as you follow the directions it will be perfect...muah item not reviewed by moderator and published
Delicious! This recipe is for a pretty big batch though, so next time I think I'll half it! item not reviewed by moderator and published
i make these all the time my family and friends love them... ♥ ¶ ♫ ♪ item not reviewed by moderator and published
I managed to lose my old beignet recipe. This one is better. I make half a recipe and leave the rest of the dough in the fridge for the next day. It works like a charm for several days. To a true southerner, what I'm about to suggest would probably be regarded as heresy. After letting them cool for a couple minutes I split mine in half and fill them with chocolate buttercream frosting instead of coating them with powdered sugar. We Minnesotans think outside the box, yah sure, ya' know. item not reviewed by moderator and published
This recipe was easy and the result was delicious and elegant! I even took half of the dough and refrigerated it over night and then cut and cooked it the next day with good results. The result was just a bit heavier than the day before but still lovely and scrumptious!! Don't be intimidated to try this recipe, it truly is simple and worth it. item not reviewed by moderator and published
My mom and I saw the episode where Paula made these. They are super easy to make and they are even more delicious!!! There are so many ways that you could change them just by what and or how you serve them. We just used powdered sugar. But you could make and kind of fruit puree or chocolate sauce. I will make them a hundred times again!!!!!!! item not reviewed by moderator and published
I loved it!!!!!!!! It came out perfect. I sprinkle half of it with powdered sugar and the other half with regular granulated sugar, I thought it came out better with granulated sugar then the powdered sugar. item not reviewed by moderator and published
Jems - yes, you can use regular flour. Excellent and very easy. I lived in New Orleans for years and every so often get a serious jonesin' for beignets - these really hit the spot. As other reviewers have mentioned, this makes a lot of dough - I saved some for breakfast the next morning and have divided up the rest and frozen it for the next time I get a hankerin' for beignets! item not reviewed by moderator and published
Can you use All Purpose flour in lieu of bread flour? I don' t have any bread flour...Thanks!! item not reviewed by moderator and published
Pure heaven! I made these Saturday morning and we loved them. Luckily for us, the amount of dough the recipe makes was wayyy too much so this morning, I pulled out some extra dough I had refrigerated and made a fresh batch. I grew up in New Orleans so I have a special love for these things. Paula's recipe is great...we love it! item not reviewed by moderator and published
Amazing! This recipe is wonderful. Super easy to make. Recipe is a large one,had tons left over. But I will absolutely make these again. Daughter loves The Prince and the Frog movie so after watching it for the 1000th time, I thought i would find a recipe.Thank you Paula! item not reviewed by moderator and published
The first time I made this my family went wild. I had to make it everyday for a week. They gobble this little crispy and lite pastries like air. My kids, husband, and friends love them. When I make them it is always a party at my house. And the recipe is fool proof. You are sure to be called the most amazing cook ever with this recipe. item not reviewed by moderator and published
AMAZING!!! I made them for my daughter's "Princess and the Frog" birthday party and now my friends are requesting that I make them for every occasion! They were easy to make and required very easy to find and accessible ingredients. Even a novice like me had no problem working with the dough. item not reviewed by moderator and published
This dough is incredible, period, whether you want something fried or not. I love these as beignets, as cinnamon rolls, as cinnamon twists, etch. You can fry them as in the recipe, or make twists or rolls using the dough, cinnamon, some sugar, nuts, etch, and bake them in the oven at 350 for 20 or so minutes, depends on what you are making. I had a bunch of dough left over, so I left it in the fridge, then in the morning I made a bunch of little balls that I rolled in cinnamon sugar, added gobs of butter, and made some monkey bread. So delicious. No frying necessary if you can't eat fried foods. We don't eat fried often, but I usually only make this once every couple of months for a most tasty, not healthy, treat. item not reviewed by moderator and published
I make this recipe for guests, especially those who have not been to New Orleans. Don't use cottonseed oil - just use canola oil for heaven's sake! Serve them HOT from the fryer (an electric fry pan works wonderfully) with lots of hot coffee. So delicious no one can have just one. item not reviewed by moderator and published
Just like the one's I had in New Orleans! Gotta try them if you dare, won't be any left. item not reviewed by moderator and published
my fiance is from New Orleans and i'm sure he'll be happy when he comes home to find a giant plate of beignets waiting for him! the first thing we do whenever we go down to visit family we always go to Morning Call in Metairie to get some of these. love love love this recipe! item not reviewed by moderator and published
My family and friends absolutely loved these. (I had enough for a few of my neighbors) My husband was so excited when he heard what I was making! He misses the Beignets he got in New Orleans. So, we scored one with the hubby! :-) Question: Do you have to use all the dough at one time or can you refridgerate a portion it for the next day? There were ALOT of Beignets, but their most fabulous right after cooking. Thank you so much Paula Dean for sharing!! item not reviewed by moderator and published
I thought these beignets were simple and good. I caution you against using cottonseed oil. It is not a food product; perhaps research it on the internet, such as Connexion. The next time I have one in French Quarter, I will ask if it's cooked in cottonseed oil; if so, I will pass. item not reviewed by moderator and published
My family absolutely loved them!! In fact in one hour they were all gone! I did put my own filling inside, which made them extra special. If you don't feel like making a filling try cherry jelly and vanilla or chocolate pudding! item not reviewed by moderator and published
Well this is the best desert i have ever made lol. the only problem i had was with the yeast i can never and i mean never get it to do what its supposed to do i dont know why either. i love paula deen she is the best. my husband ate these and he dont eat deserts escpecially sweet ones and this one is sweet. great recipe paula deen. item not reviewed by moderator and published
Pee Wee Herman was right about Paula Dean. If she weren't married she would be one of the most eligable woman on earth. This was my first experience with this recipe. It turned out better than any beignet you could buy at Cafe Du Monde. I was so impressed with my outcome that I plan on doing this again for a circle of friends. Their is nothing like a fresh hot beignet out of the fryer and into the powdered sugar. My sister has everyone over on a Sunday afternoon with a bottle of really sweet white wine and the fryer smokin'. Someone posted that cotton seed oil is a must for frying. Where in God's green earth do you find cotton seed oil???? item not reviewed by moderator and published
I made this recipe in class with my high school students! They loved it!! Should have cut the recipe in half could not make them all. I will definitely use the recipe again next year. Thank-you item not reviewed by moderator and published
for beignets you need to use cottonseed oil...it is highly recommended. that is what cafe du monde uses.... now thats a little insider secret... item not reviewed by moderator and published
We just returned from a long weekend in the French Quarter. (Yes -- we were there for Super Bowl Sunday AND Mardi Gras!). I'm not going to claim to be a beignet expert, but we had quite a few at both the Cafe Du Monde and the Cafe Beignet, so this is the kind of beignet that I was craving when I went looking for a recipe. While this recipe is very tasty, it is not the same as the ones that I had in New Orleans. I was looking for a beignet that is crispy and a bit chewy on the outside with an inside that is eggy, more like a crueler or a popover. I found that when I rolled out the beignet very, very thin I got a better texture. They were a little chewier, but they still were not as crisp as I wanted. I used vegetable oil for frying. Maybe if I use a different oil I might have better results. item not reviewed by moderator and published
We made these for the super bowl and the first one hit the fry daddy and the saints scored in the second half!! This are great because they aren't heavy because they are made with yeast. We let ours rise about 7 hours which i really recommend! They are even great the next day- zap in microwave for 20 seconds and you have heavenly goodness!! item not reviewed by moderator and published
These are sooooo good! I love Paula Deen Recipes, you can always count on the quality. The only problem I had was trying to mix the last bit of flour in but it all worked out in the end! I will be making these all the time! item not reviewed by moderator and published
Great! But I took the easy way one day. Refrigerated biscuits cut in half, deep fried and sprinkle with conf. sugar. Extra easy and good. Close yor eyes and your in New Orleans. Made them for alot of neighbors and they loved them ( the easy ones) Pat from Florida item not reviewed by moderator and published
Immediately after frying, the beignets are wonderful! After they cool down they're okay but definitely more heavier feeling when eating them. item not reviewed by moderator and published
I made these for the first time and they are fabulous, I can not believe how easy it was to make. The receipt does make a lot...almost 6 dozen, but I brought the rest into work the next day and my coworkers loved them. Just nuke them for 10 seconds and they are still pretty darn good. They lasted at work for about 2 minutes. Great treat for the kids party too... item not reviewed by moderator and published
I cut the receipe in half since it's onlly my husband me, but wow! I'm normally not very good at baking, but these were easy to make and delicious. I think next time I'll make a full batch and separate and freeze the dough. item not reviewed by moderator and published
This is a wonderful dough for a yeasr risen doughnut( the round kind with the hole too!! But it makes a bit too much dough for a family of 4, so i will be cutting it in half from now on. As we all know Donuts are not too good the next day>>>Unless you are a cop!!HAHA!! And to answer Roses question she posted here FIRST>>>/ Rose, dear, Make the dough and let it rise..Make a rectangle with it. spread with butter. Cover it with brown sugar and cinnamon. roll up and cut into cinnamon rolls. Let them rise in the pan and bake them for about 35 minutes @ 35o.. This should solve your problem of not being able to have fried food..Of course, you could sput the rectangles on a lined cookie sheet and spray them with PAM, or other vegetable oil spray and bake until golden.. They won't be quite the same, but I think thatmight work,also.. item not reviewed by moderator and published
My 12 year old daughter and I made this right after watching you make these on your show. They were easy to make and came out great. They were very good warm. The only thing that needs to be said of these is that they aren't that tasty the next day. Definitely make these the day you want to serve them! But definitely a keeper recipe!! Thanks Paula, we love you!! item not reviewed by moderator and published
Can't have fried foods but the dough looked so great is there another way to use the lucious dough......thanks. from rose srl9@wowway.com Love your shows as well as you and the family. Enjoyed seeing you at the IX Center in Cleveland.....got Michael to sign your book Thanks item not reviewed by moderator and published
try upping the temp to about 375 to make the outside crispier item not reviewed by moderator and published

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Recipe courtesy of Alexis Hernandez