Tuesday, February 12, 2013

Mardi Gras Beignets

Mardi Gras is French for "Fat Tuesday." It is held on Shrove Tuesday, the day before Ash Wednesday.  

Last October, when my girls were studying the state of Louisiana, we made Beignets!   We used a recipe from a friend of mine who lives in Louisiana (Thank you Aimee!) which was so easy and yummy.   We decided to make them again today as our Mardi Gras treat!

Mardi Gras Beignets

  • Rhodes Frozen Dinner Rolls
  • Oil for Frying
  • Powdered Sugar


Thaw dinner rolls according to directions.

When they've risen to the size of dinner rolls, heat up canola or vegetable oil in a frying pan.  Using kitchen scissors, cut each roll in half and then poke a hole in the center for even frying.

Fry until golden brown on each side and drain on paper towels.

Sprinkle liberally with powdered sugar.

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  1. Oh, gosh those look good! I always wonder what people do with their extra oil? I once, dumped on the side of our garage, and it is still there....stupid--I thought it would somehow go into the ground! (oily residue on the sidewalk that is there, it's just a side door we don't use ever)

  2. Wow, never thought about using frozen bread roll dough to make beignets! So much easier than having to mix up the dough. I never allow enough time for the yeast to raise Thank you for sharing this timesaving idea!

  3. YUM!!! :) As far as dealing with the used oil... let it cool all the way back to room temp. Pour it back into the bottle. Use it again!!! and again and again! You can use it many times before you throw away the bottle with the cooled oil! Usually the grease actually produces better tasting yummy goodness after it has been used a few times over. We call it "The Good Grease"!! Don't waste your oil and throw it away after only one use!!! :)

    1. Hmmmm. thanks elm! But my issue is I never "fry" things, we only use oil for recipes....baking and popcorn. We might need to make these more often I guess!

  4. Wow! These beignets look good! My kids will definitely enjoy these treats for Mardi Gras. Thank you for this wonderful idea Jessica!

  5. Beignets
    Serves: 6

    As served at the Café du Monde, French Market New Orleans, LA.


    • 1 teaspoon active dry yeast
    • ¾ cup warm water (110º)
    • ¼ cup white sugar
    • ½ teaspoon salt
    • 1 egg
    • ½ cup evaporated milk
    • 3½ cups all-purpose flour
    • 2 Tablespoons shortening
    • 2 cups vegetable oil for frying
    • 2 Tablespoons confectioners' sugar, sifted


    1. Combine In a large bowl, dissolve yeast in warm water.
    2. Add sugar, salt, eggs, evaporated milk, and blend well.
    3. Mix in 2 cups of the flour and beat until until smooth and elastic (about 8 minutes).
    4. Add the shortening, and then the remaining 1½ cups of flour.
    5. Cover and chill for up to 24 hours.
    6. Work the dough as little as possible.
    7. Turn the dough out on a clean counter and dust with a little flour.
    8. Roll it ought to a uniform thickness of about a quarter-inch.
    9. Cut into rectangles about two inches square.
    10. Allow these to sit for a couple of minutes while you heat the oil.
    11. Pour oil into a deep fryer and heat to about 360° F.
    12. When the beignet dough squares have softened and puffed up a little, drop four to six at a time into the hot oil and fry until light brown.
    13. Turn once and fry the other side.
    14. Drain on paper towels.
    15. It's all right to fry the misshapen dough pieces from the edge of the dough sheet.
    16. Dust with powdered sugar and serve hot.