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New Orleans Beignets Recipe
New Orleans Beignets Recipe photo by Taste of Home

New Orleans Beignets Recipe

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These sweet French doughnuts are square instead of round and have no hole in the middle. They're a traditional part of breakfast in New Orleans. —Beth Dawson, Jackson, Louisiana
TOTAL TIME: Prep: 15 min. + chilling Cook: 5 min./batch
MAKES:48 servings
TOTAL TIME: Prep: 15 min. + chilling Cook: 5 min./batch
MAKES: 48 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup evaporated milk
  • 1/2 cup canola oil
  • 1/4 cup sugar
  • 1 egg
  • 4-1/2 cups self-rising flour
  • Oil for deep-fat frying
  • Confectioners' sugar


  1. In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight.
  2. Punch dough down. Turn onto a floured surface; roll into a 16x12-in. rectangle. Cut into 2-in. squares.
  3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry squares, a few at a time, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar. Yield: 4 dozen.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as New Orleans Beignets in Best of Country Breads 2000, p102

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Reviewed Oct. 29, 2014


Reviewed Mar. 1, 2014

"Absolutely loved these! So easy to make the night before and fry in the morning! My son asked for these for his birthday, instead of the his traditional request of cinnamon rolls! high praise!"

Reviewed Feb. 24, 2014

"Beignets are a classic Louisiana treat! This is a great recipe!"

Reviewed Feb. 24, 2014

"hherman5121 if you read the recipe a little further, you will read that you add the rest of flour until it is a soft dough, you may not need the all flour, hope this helps"

Reviewed Feb. 24, 2014

"The ingredients says 4 1/2 cups of self-rising flour and the directions say 2 cups of the flour what happens to the other 2 1/2 cups?"

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