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Beignets: Creole Doughnuts

From "Deck O'Meals," published by Buddy Kivett

I truly want to thank all those folks who helped me with these recipes and revealed their cooking secrets. Without their help, I would be, how you say, "up the creek without a paddle." So heat up the cook stove, rattle those pots and pans and enjoy some darn good eating! -


  • 1/2 cup boiling water
  • 2 tbsp. shortening
  • 1/4 cup sugar
  • 1/2 tsp. salt
  • 1/2 cup evaporated milk
  • 1/2 package yeast
  • 1/4 cup warm water
  • 1 egg, beaten
  • 3 3/4 cups sifted flour (approximately)
  • Confectioner's sugar

Cooking Instructions

  1. Pour boiling water over shortening, sugar and salt.
  2. Add milk and let stand until warm.
  3. Dissolve yeast in warm water and add to milk mixture with the beaten egg.
  4. Stir in 2 cups flour. Beat. Add enough flour to make a soft dough.
  5. Place in a greased bowl; grease top of dough, cover with waxed paper and a cloth; chill until ready to use.
  6. Roll dough to 1/8-inch thickness.
  7. Do not let dough rise before frying.
  8. Cut into squares and fry, a few at a time, in deep hot fat (360 F); brown on one side, turn and brown on other.
  9. Drain on absorbent paper.
  10. Sprinkle with confectioner's sugar.

Yields 2 1/2 dozen.

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