Bourbon Street Beignet Puffs

Campbell's Bourbon Street Beignet Puffs Recipe

Close your eyes and you'll think you're in New Orleans. These doughnut-like puffs are so authentic and delicious!

At a glance


10 min.


42 min.



Servings: about 3 pieces each

Cook: 30 min.

Cool: 2 min.

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What You'll Need

Crisco® all-vegetable  vegetable shortening
1 cup water
1/2 cup (1 stick) butter
1/4 teaspoon salt
1 cup all-purpose flour
1 tablespoon plus 1 1/2 teaspoons sugar
4 eggs
1 1/2 teaspoons vanilla extract
Confectioners' sugar

How to Make It

  • 1

    Heat the shortening in a deep fryer or a heavy saucepan to 365°F, using enough shortening to fill the fryer or saucepan to a depth of 2 1/2 inches.

  • 2

    Heat the water, butter and salt in a 3-quart saucepan over medium-high heat to a boil.  Stir in the flour and sugar.  Reduce the heat to medium.  Cook until the dough is smooth, glossy and pulls away from the sides of the saucepan.  Remove the saucepan from the heat.  Let the mixture cool in the saucepan for 2 minutes.

  • 3

    Add the eggs to the dough in the saucepan one at a time and beat until combined, using an electric mixer on medium speed.  Beat in the vanilla extract.

  • 4

    Drop the dough by teaspoonfuls into the fryer.  Cook until the beignets are well browned on all sides.  Remove the beignets from the fryer and let drain on paper towels.  Coat the beignets with the confectioners sugar.

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