3 hours

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

    293 people made this

    Serves: 10 

    • 2 1/4 teaspoons dried active yeast
    • 350ml warm water (45 degrees C)
    • 100g caster sugar
    • 1 teaspoon salt
    • 2 eggs
    • 240ml evaporated milk
    • 875g plain flour
    • 50g 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 2 hours, or 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 in English (214)


    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


    This is a wonderful recipe. The dough just gets better as you let it sit in the fridge. Because it makes so much, you can just pull out what you want to cook, punch the rest down and put it back in the fridge. You can also make cinnamon rolls out of this recipe as well. Roll it out into a rectangle, spread butter on it, sprinkle it with cinnamon/sugar mixture. I also fine chopped some apples and pecans and put in it as well. Roll up along the long side, pinch and seal the edge, then cut into inch wide rounds. Place cut side down on parchment paper and let them rise. Pop them in the oven at 350 for about 20 minutes. Mix 2 T melted butter, 1 t. vanilla, 1 T milk and enough powdered sugar to make a thick spread and drizzle it on the rolls while they are still hot. Yum!  -  17 Sep 2009  (Review from Allrecipes US | Canada)


    This recipe is now a family tradition for xmas morning! Of is going to be made way more often than once a year...I'd be hard pressed to pick out which was Cafe Du Monde's (fresh in the cafe) and which was this recipe in a taste test. There is a STEP MISSING from the recipe and it is crucial!! After you have allowed the dough to rise punch out the dough flatten and then allow to rise a SECOND time...only needs to be for an hour. This will ensure the beignets are full and fluffy inside and not flat and well...not fluffy inside. Cheers, Dane  -  13 Jan 2009  (Review from Allrecipes US | Canada)