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If you can't get to New Orleans, try this recipe to recreate these beignets. They can't be beat with a cup of coffee! Dust with powdered sugar and serve warm.

Dale Tadlock


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Dissolve yeast in warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

  • Add milk, sugar, egg, oil, vanilla extract, and salt to the yeast. Vigorously beat in flour. Mix until a sticky dough forms.

  • Divide dough into quarters. Place 1 portion on a heavily floured surface. Roll to about 1/8-inch thickness using a well floured rolling pin. Cut into 2-inch squares. Repeat with remaining 3 portions.

  • Heat oil in a deep-fryer or large saucepan to 370 degrees F (188 degrees C). Fry beignets, a few at a time, until they puff and rise to the top, 2 to 3 minutes. Turn and brown the other side, 1 to 2 minutes. Drain on paper towels.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

111 calories; 3.7 g total fat; 9 mg cholesterol; 106 mg sodium. 16.8 g carbohydrates; 2.3 g protein; Full Nutrition