New Orleans Beignets
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fried pillowy pastries dusted with powdered sugar, a New Orleans classic. Light, airy, and indulgent, best eaten warm. An iconic treat from the French Quarter, traditionally served for breakfast or as a snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 36- 1/4 ounce envelope active dry yeast ((2¼ teaspoons))
- 1½ cups warm water (105° to 115°, divided)
- ½ cup granulated sugar
- 1 cup evaporated milk
- 2 eggs (lightly beaten)
- 1 teaspoon salt
- ¼ cup vegetable shortening
- 6½ to 7 cups bread flour
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
At a glance
PER SERVING · TIME 315M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 77mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 57mg
- Calcium
- 25mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 77MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.