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Nutrition Facts
Serving Size 1 dozen or more 582g Recipe makes 3 dozen or more)
Calories 1510
Calories from Fat 267		(17%)
Amount Per Serving		%DV
	Total Fat 29.7g	45%
	Saturated Fat 9.6g	48%
	Monounsaturated Fat 10.8g
	Polyunsaturated Fat 6.4g
	Trans Fat 0.0g
Cholesterol 165mg		55%
Sodium 920mg		38%
Potassium 659mg		18%
Total Carbohydrate 265.5g		88%
	Dietary Fiber 8.4g	33%
	Sugars 34.4g
Protein 41.0g		81%
how is this calculated?

French Market Beignets

Recipe #31854 | 1 day | 1 day prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Bergy
Jun 23, 2002

Friends that were recently in New Orleans gave me this recipe credited to "Cajun Tours". They said these beignets were delicious. I have not made them but if my friends said they are good then they are!I have no idea how many this recipe makes but it is quite a few

3 dozen or more (change servings and units)

Ingredients

1 1/2 cups water
1 (1/4 ounce) packet yeast
1/2 cup sugar
2 eggs
7 cups flour
1 teaspoon salt
1 cup evaporated milk
1/4 cup Crisco shortening, softened
confectioners' sugar
oil (for deep frying)

Directions

1
Put 1 1/2 cups warm water in a large bowl, sprinkle yeast over the water then stir well to dissolve the yeast When the yeast is dissolved and frothing add sugar, salt& milk.
2
Beat the two eggs and add to the bowl.
3
Add crisco.
4
Stir well and slowly add the 7 cups of flour.
5
Stir until the flour is well mixed in and the dough is in a big ball, cover with plastic and place in the fridge overnight Next day rollsmall pieces of dough on a floured board.
6
Roll as thin as you can and cut into 2" squares.
7
Fry in 360F oil for about 3 minutes until light brown.
8
Shake the beignets in a bag in confectioner's sugar C'est Bon.

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Featured Reviews for This Recipe

From: Chef #525968

On Sep 29, 2007

Sounds and looks like beignets that I have eaten and made, only lost my recipe. Thanks

1 person found this review helpful

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From: Chef #396380

On Apr 13, 2007

The verdict is in and while I prefer the choux version, neighbors and family hands down give 2 thumbs up to this recipe (it is the one used at Disney World) I now know why I don't make beignets more often..the powdered sugar mess~but well worth it! Ended up using only 6cups of flour and a rising time of 7 or so hours. This is a lovely dough, and using just enough sugar to feed the yeast would be well suited to Navajo fry tacos. TY so much for sharing, awesome, and well worth the mess

3 people found this review helpful

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From: Southern Polar Bear

On Aug 19, 2007

These beignets taste very similar to the famous sugar-dusted beignets at Cafe Du Monde in New Orleans. The only difference is that Cafe Du Monde uses Cottonseed oil to deep fry their beignets - probably giving them more of a distinct flavor. These little gems brought back great memories! Thanks Bergy!!

2 people found this review helpful

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