French Market Beignets

  • Yield : 1
  • Servings : 48
  • Prep Time : 30m
  • Cook Time : 2m
  • Ready In : 32m
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This recipe was taken from an artist print that was purchased back in 1987 and edited for clarity of instructions. The print was signed by the artist Merry Pierce-Lowrey. Serve beignets with cafe au-lait <a href=”” or a cold glass of milk.


  • 1/4 cup shortening
  • 1 package active dry yeast or 21/4 tsp active dry yeast
  • 1 1/2 cups warm water
  • 7 cups flour
  • 2/3 cups sugar
  • 2 eggs
  • 1 cup canned evaporated milk
  • 1/2 tsp salt
  • confectioners powdered sugar
  • Oil for frying


Step 1

Put warm water in a large bowl and stir in the yeast until dissolved.

Step 2

Add the sugar, salt, eggs and milk to the yeast. Melt the shortening only until softened and add to the mixture.

Step 3

Stir in the flour gradually until dough makes a firm ball and pulls away from the sides.

Step 4

Cover bowl and refrigerate at least a couple of hours or overnight - dough will rise.

Step 5

When ready to cook, scoop out a quarter or so of the dough and roll out onto a lightly flour surface about 1/4 inch thick.

Step 6

Cut into 3 inch squares and drop in 350 degree heated oil until golden brown approximately 45 seconds to one minute on each side.

Step 7

Drain on paper towel's then sprinkle with mounds of confectioners powdered sugar.

Step 8

Serve beignets with cafe au-lait

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Kaplan, Louisiana Louisiana
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