(pronounced: beng-eh, 't' is silent)
HISTORY This recipe is one from down Louisiana-way. It comes from a dear friend, MizMo (Aline Theriot Meaux). She opened with the following in a letter to me a few days ago. (Sunday, 1 April 2001).

"I finally found a recipe for New Orleans style beignets.  Got it from another little Cajun lady (Chauvin descendant) named Alice.  It is totally different from the dumpling-style beignet recipes you have posted.   Tourists to New Orleans always want to try this famous delicacy."

  • 2-1/4 teaspoons active dry yeast 
  • 1-1/2 cups warm water (100 degrees F.) 
  • l/2 cup white sugar 
  • 1 teaspoon salt 
  • 2 eggs 
  • 1 cup evaporated milk 
  • 7 cups all-purpose flour 
  • 1/4 cup shortening 
  • 4 cups vegetable oil for frying 
  • 1/4 cup confectioner's sugar 
  • PREPARATION 1.  In large bowl, dissolve yeast in warm water.  Add sugar, salt, eggs, evaporated milk and blend well.  Mix in 4 cups of the flour and beat until smooth.  Add the shortening and then the remaining 3 cups flour.  Cover bowl and chill for up to 24 hours. 
    2.  Roll out dough l/8-inch thick.  Cut into 2-1/2 inch squares. Deep fry at 350 degrees F.  (If beignets do not pop up, oil is not hot enough.)  When golden brown, remove from oil and drain on paper towels. 
    3.  Shake confectioner's sugar on hot beignets and serve warm.  (Note:  Most cafes keep a shaker full of confectioner's sugar on the table.) 

    This recipe makes ten servings. ~MizMo

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