Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Whole milk

  2. 2 tablespoons 30ml Shortening

  3. 2 tablespoons 30ml Granulated sugar

  4. 1 Dry yeast

  5. 3 cups 187g / 6.6oz All-purpose flour

  6. 1 teaspoon 5ml Salt

  7. 1 Egg

  8. Oil for deep frying

Instructions Jump to Ingredients ↑

  1. Slowly heat the milk to the scalding point, stirring all the while. Put the shortening and the sugar in a bowl, then add the hot milk, stirring until the sugar and the shortening are melted. Allow to cool to a lukewarm stage (no warmer than 100F). Pour in the yeast and stir until completely dissolved. Sift the flour and salt together and gradually add about one half of the mixture to the milk to form a batter.

  2. When the batter is smooth, add the egg and beat until well mixed. Add the rest of the flour mixture and stir until smooth, or work flour into dough with your fingers until dough no longer sticks to your hands. Cover with a towel and set aside to rise.

  3. In about an hour, the dough will have doubled in volume. At this point, knead gently and place on a floured board. Roll out to about 1/4 inch thickness. Cut into diamond shapes and cover with a towel for about 45 minutes so the dough will rise. Heat the oil to 385F(check with a thermometer).

  4. Fry the beignets, trying to turn them only once. When they are a beautiful golden brown, drain on paper towels, dust with powdered sugar, and serve with cafe au lait.

  5. Makes about 7 dozen Unused dough may be covered and kept in the refrigerator for up to a week and used as needed.


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