French Quarter Beignets

French Quarter Beignets

French Quarter Beignets

  • Author: The Commish
  • Prep Time: 15 min
  • Cook Time: 2 hours 15 min
  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings 1x
  • Category: Dessert



  • 1 1/2 cups lukewarm water
  • 1/2 cup sugar
  • 1 envelope active dry yeast
  • 2 eggs, slightly beaten
  • 1 1/4 teaspoons salt
  • 1 cup evaporated milk
  • 7 cups bread flour, divided
  • 1/4 cup shortening
  • Nonstick spray
  • Oil, for deep-frying
  • 3 cups confectioners sugar


  1. In a medium bowl, combine the lukewarm water, sugar and yeast. Transfer to a warm dry place, and allow to sit for 10 minutes.
  2. In a large mixing bowl, combine the eggs, salt and evaporated milk. Add the egg mixture to the yeast mixture, and stir to combine. Set aside.
  3. Add 3 cups of bread flour to the yeast mixture. Stir to combine. Alternate adding portions of the shortening and the remaining 4 cups of bread flour, stirring to fully combine each portion.
  4. Transfer the dough to a lightly floured work surface. Knead the dough until it is smooth.
  5. Coat a large bowl with nonstick spray. Place the dough into the prepared bowl. Cover the dough with plastic wrap, and transfer to a warm place. Allow the dough to rise, at least 2 hours.
  6. Preheat oil in a deep-fryer or deep skillet to 350 degrees F.
  7. In a large, sealable plastic bag, add the confectioners sugar. Set aside.
  8. Roll the dough to 1/4-inch thickness. Cut the dough into 1-inch squares.
  9. Working in batches, fry the dough squares. Flip the dough repeatedly until both sides are golden. Transfer the fried beignets to a paper towel-lined plate to drain. Place the drained beignets into the bag containing the confectioners sugar. Seal and shake to coat evenly.