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French Quarter Beignets Recipe

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This recipe for French Quarter Beignets, by , is from Parker House Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Paula Deen


1 1/2 C hot water
1/2 C sugar
2 C flour

2 1/2 tsp SAF yeast (or any instant yeast)
2 eggs, slightly beaten
1 1/2 tsp salt
1 C evaporated milk

5 C flour

1/4 C Crisco shortening

Oil for frying

Powdered sugar for dusting
Best served warm

In large mixing bowl, combine water and sugar.
Mix to dissolve sugar

Mix in 2 C flour

In separate bowl, mix eggs and milk together and pour into flour mixture
Mix well.

Add 2 C flour and the yeast together at once, continue mixing on low until very smooth

If mixing by hand, exchange the whisk for a sturdy spoon

Add shortening with additional 2 C flour until incorporated.

Add enough flour to make a soft, slightly sticky dough. Approximately 1 more cup.

Turn out dough onto floured surface and knead until smooth. Add flour if necessary throughout kneading process.
Dough should not be heavy or stiff.
Form kneaded dough into a ball and place in large, oiled bowl.
Cover and raise for 1-2 hours until double.

Heat oil heavy Dutch oven with 1" oil to just simmering

Pinch an apple-sized piece of dough from the bowl.
Place onto floured surface and roll with rolling pin to 1/4"

Cut into approx. 2" X 3" squares.
Test temperature of oil with one piece and adjust temp as needed.
Fry in oil a few at a time, turning as they brown.
Repeat with remaining dough.

Remove and drain on paper towels for a few minutes, then dust with powdered sugar through a wire shaker.
Add cinnamon to sugar if desired.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I recommend trying half of this recipe, for about 3 dozen beignets .
Pronounced; ben-yays




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