New Orleans Beignets


  • 2 ¼ tsp. active dry yeast
  • 1 ½ cups warm water 110° F
  • ½ cup white sugar
  • 1 tsp salt
  • 2 eggs
  • 1 cup evaporated milk
  • 7 cups all-purpose flour
  • ¼ cup European style butter
  • vegtable oil for frying
  • ¼ cup confectioners' sugar
  • Raspberry Coulis Mix
  • Creme Anglaise Sauce Mix made with chocolate milk


  1. 1 In a large bowl, dissolve yeast in warm water and let sit for 5 minutes.
  2. 2 Add sugar, salt, eggs, evaporated milk, and blend well.
  3. 3 Mix in 4 cups of the flour and beat until smooth.
  4. 4 Add the butter and the remaining 3 cups of flour and mix until the butter is just mixed incorporated into the dough.
  5. 5 Cover and chill for up to 24 hours.
  6. 6 Roll out dough 1/8 inch thick.
  7. 7 Cut into 2 1/2 inch squares.
  8. 8 Fry in 360 degree F (180 degrees C) hot oil.
  9. 9 If beignets do not pop up, oil is not hot enough.
  10. 10 Drain onto paper towels.
  11. 11 Shake confectioners' sugar on hot beignets.
  12. 12 Serve warm.


Plating Suggestion

Decorate dessert plate with prepared RC Raspberry Coulis Dessert Sauce Mix and RC Crème Anglaise Sauce Mix made with chocolate milk.
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