Bourbon Street Beignets
  • 1 envelope active dry yeast
  • ¾ c. warm water (110°F)
  • ¼ c. granulated sugar
  • ½ tsp. salt
  • 1 egg, beaten
  • ½ c. evaporated milk
  • 3½-4 cups all-purpose flour
  • 1/8 c. shortening
  • Princess House® Barbecue Ultimate Burger Maker + More
  • 1 qt. vegetable oil for frying
  • Princess House® Specialty Skimmer
  • 1 Tbsp. Princess House® All-Natural Specialty Foods Cinnamon Spice Blend
  • ½ c. granulated sugar
  • Powdered sugar

Combine yeast, water and sugar and let stand 10 minutes. Add salt, egg and evaporated milk. Mix on low speed with dough hook. Add half the flour and, once mixed in, add the shortening. After shortening is mixed in, add remaining flour a little bit at a time until dough is well combined; you may not need all of the remaining flour. Turn the dough out and knead it, adding a little flour as necessary, until it's smooth and not sticky. Place dough in a glass bowl that has been rubbed lightly with oil and let rise in a warm area for about 2 hours or until it has doubled in size.

Punch dough down, turn it out and roll it to about a half inch thick. Cut into circles with the small ring of the Ultimate Burger Maker. Fry in vegetable oil heated to 360°F until golden brown. Remove from oil with Skimmer and drain on paper towels. Combine Cinnamon Spice Blend and sugar in a small paper bag. Toss beignets in the sugar mixture to coat. Serve topped with powdered sugar. Variation: Serve drizzled with Vanilla Dulce de Leche Sauce.

Bourbon Street Beignets

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