• Servings 20 beignets
  • Prep 20 min
  • Cook 2-5 min
  • Cuisine
  • Skill Level

Classic New Orleans Beignets


  • 1 cup lukewarm water
  • 1/4 cup sugar
  • 1 tsp kosher salt
  • 1 large egg, room temperature, beaten
  • 2 tbs unsalted butter, softened
  • 1/2 cup evaporated milk
  • 4 cups bread flour
  • 3 tsp dry yeast
  • canola oil for deep frying
  • Confectioners sugar, for dusting


  • Using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour and yeast in the bowl.
  • Beat until smooth.
  • Remove the dough from the bowl and turn out onto a lightly oiled surface.
  • Form the dough into an oval and place in a lightly greased bowl. cover with plastic wrap and refrigerate until well chilled. 3-4 hours or overnight.
  • Remove the prepared dough from the refrigerator and roll out on a lightly floured surface to 1/2 inch thickness.
  • cut dough into 3 inch squares and set aside
  • In a large sauce pan or deep fryer fill 1/3 full with oil and heat to 360 degrees.
  • Slide the dough pieces slowly into the hot oil and fry the¬†Beignets¬†in batches in batches for about 2-3 minutes or until they are puffed and golden brown on each side,
  • Remove from the oil and drain on paper towels.
  • While the Beignets are still hot, sprinkle them with powdered sugar.

Print Recipe

No Comments

Leave a reply