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New Orleans Beignets

These sweet, square and holeless French doughnuts are known as beignets. New Orleans’ traditional breakfast always includes a few of these powdered sugar delicacies. —Beth Dawson, Jackson, Louisiana
  • Total Time
    Prep: 25 min. + chilling Cook: 5 min./batch
  • Makes
    4 dozen


  • 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 large egg, room temperature
  • 4-1/2 cups self-rising flour
  • Oil for deep-fat frying
  • Confectioners' sugar


  • 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.
  • Punch dough down. Turn onto a floured surface; roll into a 16x12-in. rectangle. Cut into 2-in. squares.
  • In a deep cast-iron or electric skillet, heat 1 inch oil to 375°. Fry squares, in batches, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar.
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.
Nutrition Facts
1 beignet: 104 calories, 5g fat (1g saturated fat), 6mg cholesterol, 142mg sodium, 14g carbohydrate (5g sugars, 0 fiber), 2g protein.

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  • soonrzfan
    Feb 24, 2020

    Hey George, the salt is in the self-rising flour.

  • George
    Jul 26, 2019

    The recipe does not call for salt. You need a little salt. It was really bland. I mean, it’s mostly flour. You need salt. I suppose if you’r taste buds have been destroyed due to radiation exposure, I’m sure they would be ok. Other wise, add a teaspoon of salt. For the love of god, add salt

  • KristineChayes
    Jan 5, 2018

    My family loves these! I've made these beignets the past several years on Shrove Tuesday and will be making them again this year. I add a tablespoon of lemon zest to the dough, which is the only change I make. The beignets are easy to prepare and always turn out great. Delicious!

  • Mark
    Mar 9, 2017

    Absolutely fabulous recipe! For my daughter's birthday she wanted beignets. I could not find the Cafe du Monde mix, so I went with this one. Since I did not have self-rising flour, I added 1 tablespoon baking powder and 1 teaspoon salt. All together I used about 3 cups of flour. The beignets turned out beautifully, crisp on the outside and soft and tasty on the inside. Much better than the box mix!

  • fgrover12
    Mar 7, 2017

    These were simple to make. Keeping the dough in the refrigerator overnight made handling the dough so much easier. I just added a small amount of flour to the dough to remove the sticky. I love the crunchy outside texture and the inside was warm, and soft. I didn't have a injector for the preserves but I feel it is just as easy to serve that on the side. My motto KISS (keep it simple stupid) Will definitely be making these again, although, these will last for awhile in the freezer.

  • randcbruns
    Jan 2, 2017

    These are great! The are super fluffy and sweet. They were just what we were looking for.

  • mamalevi
    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.

  • menicki
    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!

  • Veronica
    Feb 15, 2015

    Very good and easy to make.

  • kymbyrlyy
    Oct 29, 2014