Coco made us some lovely beignets a few weeks ago. She’s been using this recipe countless of times and it has never failed her! They were deep-fried beautifully to golden perfection with the help of mama and dusted with some caster sugar. It was such a wonderful tea time snack!

These babies were perfect texture-wise! Coco’s recipe for success is simply written on this piece of paper:

Do you understand it? Haha fret not, this recipe is available on The only variation made to this recipe was the use of caster sugar to dust the beignets with instead of icing sugar. Our resting period for the dough was only 2 hours instead of the required 24 hours.

2 1/4 tsp active dry yeast
1 1/2 cup warm water
1/2 cup white sugar
1 tsp salt
2 eggs
1 cup evaporated milk
7 cups all purpose flour
1/4 cup shortening
Vegetable oil for frying
1/4 cup caster sugar

  1. In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours (2 hours < ).
  2. Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
  3. Shake caster sugar on hot beignets. Serve warm.