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New Orleans Beignets Recipe

New Orleans Beignets Recipe

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: 25 min. + chilling Cook: 5 min./batch YIELD:48 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

1 each: 104 calories, 5g fat (1g saturated fat), 6mg cholesterol, 142mg sodium, 14g carbohydrate (5g sugars, trace fiber), 2g protein

Reviews for New Orleans Beignets

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MY REVIEW
Reviewed Feb. 17, 2015

"These little square donuts are really special. the taste is GREAT and EASY to make. I will be making again. I put raspberry seedless preserves in half of them (as per husbands request) O! my WONDERFUL."

MY REVIEW
Reviewed Feb. 17, 2015

"I made these day before yesterday and they are wonderful. I made several of them in the 2 inch squares then made some as 2" x 6" long johns and they all turned out great. some of them I dusted with the powdered sugar. as written, and some I glazed with powdered sugar and milk, and some glazed with powdered sugar,brown sugar and milk and a drop of maple. I ended up with 32 and put half of them in the freezer. we ate some yesterday morning, then this morning they were a tiny bit tough, so I popped them into the microwave for 10 seconds and they were again nice and soft. these are certainly a keeper!"

MY REVIEW
Reviewed Feb. 15, 2015

"Very good and easy to make."

MY REVIEW
Reviewed Oct. 29, 2014

"perfect"

MY REVIEW
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!"

MY REVIEW
Reviewed Feb. 24, 2014

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

MY REVIEW
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"

MY REVIEW
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?"

MY REVIEW
Reviewed May. 24, 2011

"It has such a delightful southern taste! And fun to make too!"

MY REVIEW
Reviewed Mar. 18, 2011

"So wonderful!!!! I've made them twice! I put the powdered sugar in a large zip lock back and threw the warm Beignet in and shook them around!!! They did not last!!"

MY REVIEW
Reviewed Feb. 24, 2011

"I made these for breakfast this morning. They were not quite what I expected. I expected them to taste more like the funnel cakes I buy at the county fair, but they were still very good. They were really easy and everyone like them."

MY REVIEW
Reviewed Mar. 16, 2010

" YUMMY!

 When I'm strapped for time, I just pop open a can of biscuits, cut them in half, fry them, add the powdered sugar and laissez bon temps roule!  (Let the God Times Roll) "

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