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SERVES: 4 | COOK TIME: 0-30 min | METHOD: Fried


  • 1 (¼ ounce) envelope active dry yeast
  • 1 cup evaporated milk
  • 1 gallon cooking oil
  • 1 teaspoon salt
  • 1 1/2 cups warm water (105°f to 110°f)
  • 3 large eggs
  • 6 1/2 cups unbleached bread flour
  • confectioners sugar (for dusting)
  • 1/4 cup shortening
  • 3/4 cup sugar 


  1. In a large bowl, whisk together warm water, sugar, and yeast; let stand 10 minutes.
    • 1 1/2 cups Warm Water (105°F to 110°F)
    • 1 (¼ ounce) envelope Active Dry Yeast
    • 3/4 cup Sugar
  2. In another large bowl, whisk together eggs, salt, and evaporated milk. Add egg mixture to yeast mixture, stirring with a whisk. Add 3 cups flour and shortening, stirring with a wooden spoon to combine.
    • 3 Large Eggs
    • 1 teaspoon Salt
    • 1 cup Evaporated Milk
    • 1/4 cup Shortening
    • 6 1/2 cups Unbleached Bread Flour
  3. Add remaining flour, cup at a time. Remove dough from bowl and place on a lightly floured surface. Knead 3 to 4 minutes or until smooth.
  4. Place dough in a slightly oiled large bowl, cover with a towel, and place in warm place to rise for 1 hour and 45 minutes, or until dough is almost doubled in bulk.
  5. Fill Butterball® Electric Fryer with oil. Preheat to 350°F; this will take approximately 15 to 20 minutes. While oil is heating, place dough on floured surface and roll out to approximately ¼ inch thickness. With sharp knife, cut into 2 inch squares. Place 4 squares at a time in basket and fry in oil. (Keep cut dough covered with a towel while frying.) Do not stack the dough squares in the basket. Dough should float to top while cooking. Turn beignets frequently, cooking until golden brown approximately 3 to 4 minutes.
  6. Drain beignets on cake rack over cookie sheet or jelly roll pan. Dust with confectioners sugar and serve warm.

This dessert is best cooked using Masterbuilt Grills.


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