Beignets recipe

May 29, 2018

Hi there fellow foodies! So the day is finally here, where I share this easy to make beignet recipe. I have never made these little beauties before, but the process was incredibly easy to understand and I also learned something new, which was that the beignet dough proofs in the fridge overnight. I genuinely just expected the dough to settle and maybe rise slightly, but I did not expect it to double in size the way it did, which allowed for the donut to puff up beautifully when deep fried. 

It's essentially the French version of a fritter, but more thicker in texture, like a donut. I hope you love this recipe as much as I do!


Recipe: beignets



  • 1 1/2 cups warm water

  • 1/3 cup caster sugar

  • 1 packet of instant dry yeast (mine was 10g)

  • 2 eggs, whisked 

  • 1 tsp. salt 

  • 1 cup evaporated milk

  • 7 cups all purpose flour, sifted

  • 1/4 cup butter-slightly soft

  • Oil- for deep frying



  • Mix the water, sugar and yeast in the bowl and allow it to rest for 10 minutes. 

  • In a separate bowl, beat the eggs, salt and evaporated milk together and then add it to the yeast mixture. 

  • Transfer to mixing bowl to make it easier for you to mix the dough, using a dough hook. 

  • Add four cups of the flour to the above mixture, and combine well. 

  • Then add the butter and then the remaining cups of flour. 

  • The dough will seem very sticky but this is normal.

  • Cover with cling film and chill for up to 24hrs- I know it's long but so worth it.

  • Roll out the dough to 0.5cm or less, and then cut into 5cm squares. 

  • Heat the oil up to 180 degrees C and then drop the squares of dough in, one by one. 

  • Let it cool on a paper towel, and dust with icing sugar, Best to have when it's hot and fresh!

















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