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    About this recipe: A traditional New Orleans-style recipe for their famous beignets.

    Serves: 10 

    • 2 1/4 teaspoons dried active baking yeast
    • 375ml warm water (45 degrees C)
    • 100g caster sugar
    • 1 teaspoon salt
    • 2 eggs
    • 250ml evaporated milk
    • 875g 7 cups all-purpose flour
    • 55g butter or margarine
    • 1L vegetable oil for frying
    • 4 tablespoons icing sugar

    Prep:30min  ›  Cook:30min  ›  Extra time:2hr chilling  ›  Ready in:3hr 

    1. In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk and blend well. Mix in 500g of the flour and beat until smooth. Add the butter or margarine, and then the remaining flour. Cover and chill for up to 24 hours.
    2. Roll out dough 3mm thick. Cut into 6cm squares. Fry in 180 degrees C hot oil. If beignets do not pop up, oil is not hot enough. Drain onto kitchen paper.
    3. Dust icing sugar on hot beignets. Serve warm.

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    Reviews (1)


    When I visited my French family friends, the mum discovered that I loved Beignets and gave me her recipe (long since lost, alas!)) and having found this site by chance while searching for recipes for a new crepe maker machine, I found this recipe, so many thanks and let's look forward to making an old favourite! - 22 May 2013

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