Beignets are a New Orleans treat – sweet, delicious little pockets of fried dough, dusted with confectioner’s sugar. They’re wonderful with coffee but can be enjoyed anytime!



1 cup lukewarm water

1/4 cup granulated sugar

1/2 tsp salt

1 large egg — room temp, beaten

2 tbsp softened butter

1/2 cup evaporated milk

4 cups all purpose flour

1 tbsp active dry yeast

1 gallon vegeatble oil — for frying

confectioner’s sugar for dusting


In a stand mixer with a dough hook attachment, combine all ingredients except oil and confectioner’s sugar.

Beat on medium speed until dough is smooth, about 4 minutes.

Remove dough and place onto a lightly oiled surface. Shape into a smooth round and place in a lightly oiled bowl.

Cover with plastic wrap and refrigerate for at least 3 hours or overnight.

Heat oil to 350 degrees.

Remove dough from refrigerator and turn onto a lightly floured surface.

Roll out dough to 1/2 inch thick. Cut into 3 inch squares for traditional beignets, or use biscuit or donut cutters. Avoid overworking dough, do not re-roll scraps more than once.

Carefully drop beignets into hot oil a few at a time- do not crowd the pot. They will puff and float to surface.

Use tongs to carefully turn them over for even browning. Cook until golden brown all around, about 3 minutes.

Remove onto a wire rack to drain excess oil.

While still hot, generously dust with confectioner’s sugar.

Serve immediately.

Keywords: beignets

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