New Orleans Style Beignets

New Orleans Style Beignets

Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.


  • 1 envelope active dry yeast
  • 3/4 cup water (110 degrees F)
  • 1/4 cup granulated sugar
  • 1/2 tsp. salt
  • 1 beaten egg
  • 1/2 cup evaporated milk
  • 3 1/2 to 3 3/4 cups flour
  • 1/8 cup shortening, vegetable oil for frying
  • Powdered sugar in a shaker or sifter


1. Combine the yeast, water, and sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand).

2. Let this sit until frothy, about five minutes, then add the salt, egg and evaporated milk. Mix on low speed, then add half of the flour until it starts to come together, then add the shortening.

3. When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated.

4. At this time I always turn the dough onto a floured bench to finish by hand, just like when I make bread; it’s a touch thing.

5. Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough.

6. Place the dough into a large oiled bowl, loosely cover and let rise (I made mine last night and let it rise overnight in the refrigerator).

After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about a half inch thick. With a very sharp knife working at a diagonal to the rectangle, cut into 2-inch wide strips.

7. Now cut into diamond shapes by making diagonal cuts in the opposite direction. Place the beignets on a floured baking sheet to let rise about 40 minutes in a warm place (I place them in a barely warm oven).

When the beignets have risen, heat 2 to 3 inches of vegetable oil in a large saucepan to 350 to 360 degrees.

8. Place 2 to 3 beignets into the hot oil at a time, being careful not to smash or deflate them.

9. When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil). Remove to paper towel lined plates to drain.

10. Serve hot topped with plenty of powdered sugar

Makes about 2 dozen.

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