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    You are in: Home / Deep-fried / New Orleans Beignets Recipe
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    New Orleans Beignets

    Total Time:

    Prep Time:

    Cook Time:

    19 mins

    15 mins

    4 mins

    PanNan's Note:

    This recipe was posted in response to a recipe request. It is from the Cookin' New Orleans Style cookbook. The prep and cook times are estimates. They are cooked when brown on both sides.

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    Units: US | Metric


    1. 1
      Drop 1/2 cup butter and a pinch of salt into a pan containing 1 cup of hot water.
    2. 2
      Bring to a boil and add 1 cup of sifted flour.
    3. 3
      Stir and cook thoroughly until it comes together and pulls away from the pan.
    4. 4
      Turn off heat and add 4 eggs, beating after each egg you put in.
    5. 5
      Gently flatten the dough and cut into 1 1/2 inch squares (cutting very gently and quickly).
    6. 6
      Drop squares into 375 degree deep fat.
    7. 7
      As the beignets brown, they will turn over by themselves.
    8. 8
      Lay out some heavy brown paper and drain the beignets well on this paper as you remove them from the fat.
    9. 9
      Immediately sprinkle with a generous amount of powdered sugar and serve right away while still hot.
    10. 10
      Great with cafe au lait.
    11. 11
      Be sure to set a castor of powdered sugar on the table so more can be added if needed.

    Ratings & Reviews:

    • on May 13, 2003


      These are great with loads of powdered sugar... my first bite I accidentally inhaled the sugar and choked LOLOL ;-) They were really delicious..... I had this with a cup of decaf caramel swirl coffee :-) thanks!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 10, 2009


      These are exactly like french crullers. Instead of rolling and cutting into squares, I places into a large star tipped bag and made rings or donuts. I let cool and then put the icing powder on while the insides were still warm so it glazed them.. Good Just like Country Style or Tim Hortons. Updated: A easy way is to pipe with a star tip onto a small oiled square of parchment paper. Pipe each out seperately then take the paper and all to the hot oil, and turn upside down close to the oil surface and the doughnut wll slide off the oiled paper and into the oil. This way you can keep its shape.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 11, 2008

      The inside tasted like soggy dough, the dough was wet and nasty. It was horrible.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for New Orleans Beignets

    Serving Size: 1 (169 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 390.7
    Calories from Fat 254
    Total Fat 28.2 g
    Saturated Fat 16.1 g
    Cholesterol 272.5 mg
    Sodium 274.0 mg
    Total Carbohydrate 24.2 g
    Dietary Fiber 0.8 g
    Sugars 0.4 g
    Protein 9.7 g

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