Beignets

by Sabrina Snyder

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12 Servings
Prep Time 15 minutes
Cook Time 12 minutes
Refrigerate 4 hours
Total Time 4 hours 27 minutes
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These Beignets are a classic pillowy, New Orleans pastry fried to golden brown perfection and dusted with powdered sugar. Serve with coffee!

You can serve homemade Beignets for a sweet Breakfast or fun Dessert Recipe. Try my Jelly Donuts and Mexican Bunuelos for more sugary fried treats.

Sabrina’s Beignets Recipe

Delicious Beignets are sweet fried dough that are perfectly soft, and dusted with powdered sugar. While frying, the dough puffs up, resulting in its pillow-like look and airy consistency. These donuts are the perfect match for a dark roast coffee blend. Serve them with a hot cup of joe for a New Orleans Bakery style breakfast, or try them with some dark chocolate hot cocoa for dessert.

Dinner, then Dessert

Beignets recipe

These Beignets are a classic pillowy, New Orleans pastry fried to golden brown perfection and dusted with powdered sugar. Serve with coffee!
Yield 12 Servings
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 4 hours 27 minutes
Course Breakfast and Dessert
Cuisine American
Author Sabrina Snyder
Pastries dusted in powdered sugar on a plate with coffee on the side
PrintRate

Ingredients
 

  • 1 packet active dry yeast , (0.25 ounces)
  • 1/4 cup warm water
  • 1/4 cup sugar , divided
  • 1 cup evaporated milk
  • 1/2 cup vegetable oil
  • 1 large egg
  • 3 tablespoons baking powder
  • 1 teaspoon salt
  • 4 1/2 cups flour
  • vegetable oil , for frying

To Finish:

  • 1 cup powdered sugar

Instructions

  • In a large mixing bowl add yeast, warm water and 1 teaspoon sugar, stirring well.
  • Let sit for 5 minutes, until foamy.
  • Add evaporated milk, oil, remaining sugar and egg.
  • Add in baking powder, salt, and flour, whisking in the flour in ½ cup increments until all the flour has been mixed in.
  • Cover with plastic wrap and refrigerate at least 4 hours but you can leave overnight if making these for a breakfast.
  • Punch down dough and remove onto a floured surface.
  • Roll dough into a 12"x12" square, roughly 1/4" thick.
  • Cut into 2" squares and dust off any excess flour before frying.
  • Heat 2 inches of vegetable oil to 375 degrees.
  • Without crowding the pot, fry donuts in batches.
  • Fry for 2-3 minutes until golden brown on both sides.
  • Remove with slotted spatula onto a baking sheet.
  • Dust liberally with powdered sugar until well coated.

Nutrition

Calories: 393kcal | Carbohydrates: 53g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 542mg | Potassium: 126mg | Fiber: 1g | Sugar: 16g | Vitamin A: 73IU | Vitamin C: 0.4mg | Calcium: 241mg | Iron: 3mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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