Beignet is a type of pastry or doughnut that is particularly associated with French cuisine. It is a popular treat in New Orleans, Louisiana, and other parts of the world. Beignets are typically deep-fried, square or rectangular pieces of dough that are made from a simple yeast dough. They are often associated with a dusting of powdered sugar, which gives them a sweet and slightly crispy exterior.


Recipe by caion


Prep time


Cooking time



Beignets are often enjoyed as a breakfast or brunch treat, and they are commonly paired with a cup of coffee or hot chocolate. They are also a popular snack or dessert option and can be found in various cafes, bakeries, and restaurants that offer French or New Orleans-style cuisine.


  • For the dough:
  • 1 cup water

  • 1/4 cup granulated sugar

  • 2 1/4 teaspoons active dry yeast (1 packet)

  • 2 large eggs

  • 1 cup evaporated milk

  • 7 cups all-purpose flour

  • 1/4 cup unsalted butter, softened

  • 1 teaspoon salt

  • For frying and dusting:
  • Vegetable oil for frying

  • Powdered sugar for dusting


  • In a small bowl, combine the warm water (about 110°F or 43°C) with the sugar. Sprinkle the yeast over the water and let it sit for about 5 minutes, or until it becomes frothy.
  • In a large mixing bowl, combine the yeast mixture, eggs, and evaporated milk.
  • Gradually add 4 cups of flour and mix until a smooth batter forms.
  • Add the softened butter and salt, and mix well.
  • Gradually add the remaining flour, one cup at a time, until the dough comes together.
  • Turn the dough out onto a floured surface and knead it until it’s smooth.
  • Place the dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm, draft-free place for about 2 hours or until it has doubled in size.
  • Punch down the risen dough and roll it out on a floured surface to about 1/4-inch thickness.
  • Cut the dough into squares or rectangles, typically around 2 to 3 inches in size.
  • Heat vegetable oil in a deep fryer or a large, heavy pot to 350-360°F (175-182°C).
  • Carefully place a few pieces of dough into the hot oil at a time. Be cautious not to overcrowd the pot.
  • Fry until the beignets are golden brown, turning them as needed to ensure even cooking. This usually takes about 2-3 minutes per side.
  • Remove the fried beignets with a slotted spoon and drain them on paper towels to remove excess oil.
  • While the beignets are still warm, generously dust them with powdered sugar. Be sure to coat them evenly.
  • Beignets are best when served fresh and warm. Enjoy them with a cup of coffee or hot chocolate.

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