To produce seasoned “sun-dried” tomatoes, use the dehydrate setting on your air fryer. They’re ideal for balanced snacking!
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs |
| Servings: | 10 |
Ingredients
- 1 (.25 ounce) package active dry yeast
- 1 ½ cups warm water (110 degrees F/45 degrees C)
- 1 cup evaporated milk
- ½ cup white sugar
- 2 eggs
- 1 teaspoon salt
- 7 cups all-purpose flour, divided
- ¼ cup shortening
- 1 quart vegetable oil for frying
- ¼ cup confectioners’ sugar
Instructions
- Dissolve yeast in warm water. Pour into a large bowl and stir in evaporated milk, white sugar, eggs, and salt. Add 4 cups flour and beat until smooth.
- Mix in shortening. Mix in remaining 3 cups flour. Cover and refrigerate for at least 2 hours, or up to 24 hours.
- Roll dough out on floured surface to 1/8-inch thick. Cut into 2 1/2-inch squares.
- Heat oil in a deep pot to 360 degrees F (180 degrees C).
- Fry beignets in batches until browned and puffed. (If beignets sink and do not pop up, oil is not hot enough.) Remove from oil with a slotted spoon and drain on paper towels.
- Shake confectioners’ sugar over hot beignets. Serve immediately.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 543 kcal |
| Carbohydrate | 83 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 4 g |
| Sodium | 277 mg |
| Sugars | 16 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Be warned; this is NOT an easy recipe. I was very disappointed when it came to texture and taste. the beignets were not fluffy like I was expecting, and they were very plain without a lot of powdered sugar. the recipe also makes a LOT. be ready for a long afternoon of frying.
Easy to make, only took a few minutes to fry! taste is a little bland, so adding chocolate is a good way to make it taste a bit better!!
Big hit. I made them for Easter brunch. Makes WAY more than 10 servings.
They reminded me of Sante Fe’s Popallo dessert served with honey.
I had high hopes for these after reading the reviews. My kids ask for these every weekend, and I just use the mix because going every weekend is too pricey. These are nothing like cafe du monde, the consistency is completely different. The dough is bland, and I even added a good amount of vanilla. These don’t hollow out like cafe du monde beignets, they flake up like you’re frying biscuits. If you’re looking for something comparable to what you get in the French Quarter, skip this recipe.
Very delicious minimal effort dessert. Definitely eat immediately after frying! Tons of powdered sugar is needed. I personally put them in a bag with some powdered sugar and shook it up to coat them.
So much better than the cafe du monde mix. There is a LOT of dough. So if you don’t want 40 to 50 beignets you might cut the recipe in half.
First batch needed work but second batch was amazing! Ok so here are the tips, tricks and tweaks for this recipe: 1. Try to make the beignets within 24 hrs of mixing ingredients and letting it sit in fridge 2. Test the oil with a very small piece of dough. It should puff up nicely. If not wait for the oil to get hotter. 3. Make sure the dough is rolled out very thin. If you don’t know how to eyeball 1/8 thin, think of a pop tart thickness 4. Add 2 teaspoons of vanilla to the mixture 5. Add cinnamon to the powdered sugar to top off 6. Enjoy!
Easy to make and it was delish.
We loved this! As a matter of fact I had to make a second batch
AMAZING!
I tried to follow the instructions. Did a pretty decent job. They didn’t puff as much as Beignets in the french quarter. I still like Mam Papaul’s, so easy to make.
Really easy and tasty. Next batch I’ll sub butter for the shortening.
Really good recipe. I added honey to mine, but that’s just a personal preference.
great!
great!
I’ve been so bored during quarantine that I decided to give this a try, they were so good!
So my son is learning to cook (he’s eleven), and he wanted to give this recipe a try. We found it easy to follow, the amounts are just right, and perfect for breakfast with a coffee of hot chocolate!
Surprisingly simple recipe, when I was young my grandmother made something very similar and this brought back a ton of memories.
We made these to celebrate Mardi Gras, and they were fantastic!
Took a bit of work but in the end it was successful. The main problem I had was the batter didn’t seem very consistent, with Lumps of flour in it; this ended up being fixed when rolling the dough out. One thing I’d do differently is let the dough rise out of the fridge because for the first time round in the fridge, the dough did not rise at all, leaving the beignets a bit flat. I’d also sift the flour. Tastes really good though.