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Beignets… YUM! I actually ate Navajo Fry Bread, and then Sopapillas before I had Beignets. They are also like a light, fluffy doughnut. They are all fairly similar, but some Beignets, and most doughnuts, use yeast, and Fry Bread and Sopapillas use baking powder, and they are all made just a little differently. But since this post is about Beignets, I’ll share the recipe I use for making these pillowy, puffy treats. They are a must for Mardi Gras celebrations!

They are traditionally dusted with powdered sugar, a lot of it, but I really like to drizzle mine with honey, or dip them in a Crème Anglaise sauce (I have a recipe for that and will share it sometime), or roll them in cinnamon-sugar.

Make sure you plan ahead with these. Making the dough ahead of time and allowing it to rest for 4-24 hours in the refrigerator before making them helps the yeast to develop slowly and makes them super fluffy. Just make your dough the day ahead of time and roll them out and fry them when you’re ready to have them. And they don’t really keep well, so make sure to have enough people to eat them all!

500 recipes like this one can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 4 Hours and 30 Minutes
Cook Time: 30 Minutes
Total Time: 5 Hours

Ingredients:

  • 1/2 cups warm water
  • 1 (1/4 oz) package active dry yeast
  • 8 Tbsp granulated sugar, divided
  • 1 cup evaporated milk
  • 2 eggs, lightly beaten
  • 4 Tbsp vegetable shortening
  • 1 cup hot water
  • 7 cups bread flour, divided
  • 1 tsp. salt
  • Vegetable oil for frying
  • Sifted Powdered sugar

Instructions:

  1. In a large bowl place 1/2 cup warm water and sprinkle yeast over water, sprinkle over 1 tablespoon sugar; stir and set aside for 5 minutes, until mixture begins to foam or bubble. Add remaining sugar, evaporated milk, and eggs. Stir to combine.

  2. In a separate bowl, mix together shortening and 1 cup hot water until shortening is melted. Add the water and shortening to yeast mixture, along with 4 cups of the flour, and salt. Mix until smooth. Gradually add remaining flour and mix until blended. Knead on a floured surface until the mixture is smooth and elastic. Transfer to a lightly greased large bowl, turning dough to great the entire surface. Cover and refrigerate for 4 to 24 hours.

  3. Fill a large pot with 2-3 inches of vegetable oil. Heat to 360°F. Roll dough to 1/4-inch thickness, cut into 2 1/2-inch squares, and fry in oil until browned and puffy, flipping halfway through, about 2 minutes per side. Drain on a cooling rack. Dust with powdered sugar.

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