Bayou Country Beignets

FavoriteLoadingAdd This Recipe to Your Favorites

Your ads will be inserted here by

Easy Plugin for AdSense.

Please go to the plugin admin page to
Paste your ad code OR
Suppress this ad slot.


  • 3/4 cup water
  • 2 teaspoons granulated sugar
  • 1/2 cup evaporated milk
  • 1 package active dry yeast (about 1 tablespoon)
  • 3 to 3 1/2 cups soft, southern wheat flour* or all-purpose flour
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 tablespoons lard or vegetable shortening
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-grated nutmeg
  • Vegetable oil
  • Confectioners' sugar


Step 1

In a medium saucepan over low heat, combine water, 2 teaspoons sugar and evaporated milk; heat to 110 degrees F. Pour into a 2-cup glass measuring cup. Stir in yeast. Let stand until foamy ~5 to 10 minutes.

Step 2

In a food processor fitted with the steel blade, combine 3 cups of flour and all remaining ingredients except oil and confectioners' sugar. Turn on and off 3 or 4 times to blend ingredients. Add yeast mixture. Turn on and off 4 or 5 times to bring dough together. Check consistency of dough. It should be fairly smooth and non-sticky. If additional flour is needed, add 1 to 2 tablespoons at a time; process just until blended. Process 15 seconds to knead dough. Turn out dough on a lightly floured surface; form into a smooth ball. Lightly oil a large bowl. Place dough in oiled bowl, turning to coat all sides. Cover with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.

Step 3

Punch down dough. Turn out onto a lightly floured surface. Roll out dough into a rectangle about 1/2 inch thick. Working at a diagonal to rectangle, with a sharp knife, cut dough into 2-inch wide strips, moving from left to right. Starting at top left and moving toward bottom of rectangle, cut dough diagonally into 2-inch wide strips to form diamond shapes. Carefully place all completed diamonds 1/2 inch apart on ungreased baking sheets. Cover loosely with plastic wrap. Gather up remaining dough scraps; knead together. Cover loosely with plastic wrap; let rest 15 minutes to relax dough. Roll out and cut as before. Repeat until all dough has been used. Cover beignets loosely with plastic wrap; let rise in warm, draft-free place until almost doubled in bulk, 45 minutes.

Step 4

In a large saucepan, heat 3 inches oil to 365 degrees F or until a 1-inch bread cube turns golden brown in 60 seconds. Carefully slide beignets into hot oil, 3 or 4 at a time; do not crowd. Fry until puffy and golden brown on both sides, turning once with tongs. Cooking times is about 2 to 3 minutes per side. Remove with a slotted spoon; drain on paper towels. Sift confectioners' sugar over hot beignets; serve hot.

Recipe Type:

Leave a Reply

Average Member Rating

(0 / 5)

0 5 1
Rate this recipe

1 people rated this recipe

Sponsored Links
Most Liked Recipes