French Beignet Recipe


1 envelope of active dry yeast
1½ cups of warm water (approx. 105E)
½ cup of granulated sugar
1 tsp of salt
2 eggs (beaten)
1 cup of evaporated milk
7 cups of all-purpose flour
¼ cup of shortening (softened)
oil for deep frying
powdered sugar


In large bowl, sprinkle yeast over the warm water; stir to dissolve and let stand for 5 minutes. Add sugar, salt, beaten eggs, and evaporated milk. Whisk or use electric mixer to blend thoroughly. Add 4 cups of the flour; beat until smooth. Add shortening; gradually blend in remaining flour. Cover with plastic wrap and chill at least 4 hours or overnight. Roll out on floured board to 1/8-inch thickness. Cut into 2½ to 3-inch squares. Deep fry at 360E for 2 to 3 minutes until lightly browned on both sides. Drain on paper towels and sprinkle generously with powdered sugar. Serve hot with coffee. Dough can be cut and frozen, separated in container with waxed paper.

Makes 4 to 5 dozen