beignets recipe
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I’m going to go ahead and admit that before I started food blogging I led a pretty sheltered life. There were so many recipes, so many ingredients, so many types of food that I had never heard of. Food blogging has seriously opened up a whole new world for my family and me.

That being said, the first time I see a recipe or read about a food, I don’t always know what the heck is going on. Or, you know, how to pronounce things. Beignets, for example, are one of those foods I had never heard of and I certainly didn’t know how to pronounce the word “beignet” the first time I stumbled across them on the web.

Bay-nets, I called them. Baynets.

I am here to tell you that beignet is actually pronounced ben-yay. Duh.

Now that I know how to correctly pronounce the name of these deep fried little square pieces of heaven, I figure it’s time I share the knowledge with the world.

These are basically just square donuts with no holes. They are coated in powdered sugar and they are delicious. I halved the recipe (full recipe shown below) and there were more than enough donuts for my kids and me to eat for lunch.

Yes. I said lunch. Don’t judge me.

Not the donut recipe you were looking for? How about canned biscuit donuts, apple cider donuts, pumpkin donuts, nutella filled sugar donuts, krispy kreme copy cat donuts, or sugar donut muffins? I’m the donut queen, y’all.

recipe for beignets

PrintPrint Recipe



1 1/2 cups lukewarm water
1/2 cup white sugar
1 envelope (2 1/4 teaspoons) active dry yeast
2 eggs, lightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
Nonstick spray
Oil, for deep-frying
3 cups powdered sugar


Mix the water, sugar, and yeast in the bowl of your stand mixer and let sit for 10 minutes.
In another bowl, beat the eggs, salt and evaporated milk together. Add the egg mixture to the yeast mixture.
Add 3 cups of flour to the yeast mixture and stir to combine. Add the shortening and continue to mix on low while adding the remaining flour. Increase the speed and knead dough until smooth.
Put the dough into a greased bowl and cover with a towel. Let rise in a warm place for 2 hours.
Pour about 3 inches of oil into a large skillet and heat over medium heat to 350 degrees.
Add the powdered sugar to a paper bag or large bowl and set aside.
Roll the dough out to about 1/4-inch thick and cut into 1-inch squares. Deep-fry, flipping the dough often, until they become a golden color.
Remove from the oil and drain them for a few seconds in a paper towel lined dish.
Toss the beignets into the bag or bowl of powdered sugar and toss to coat.
Continue frying until all donuts are done.
Serve immediately.

recipe from Paula Deen

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27 Responses to “Beignets”

  1. Cookbook Queen January 23, 2012 @ 10:06 am (#

    Leave it to you to master one of my all time favorite things!!! Every time I’m in New Orleans, Beignets are at the top of my list!!

    I’ve tried to make them at home, but I don’t want to talk about how that went. Maybe I’ll get up the courage to try your recipe.


  2. Jessica January 23, 2012 @ 10:07 am (#

    Ohhh yes! Beignets rock my world!


  3. Ashley @ Kitchen Meets Girl January 23, 2012 @ 10:32 am (#

    I’ve been pestering my husband about taking a trip to New Orleans *just so I can have some beignets.* Okay, maybe they aren’t the ONLY reason I want to go, but making them at home is certainly a more afforable alternative. :-) I’ll have to give this recipe a try.


  4. mrsblocko January 23, 2012 @ 12:24 pm (#

    these look like a wonderful lunch! I always thought they were pronounced beg-nays. hehehe!


  5. Rachel - A Southern Fairytale January 23, 2012 @ 1:00 pm (#

    I LOVE Beignets.. I’ll have to get some when I’m in NOLA in a few weeks.

    Looks delicious and gorgeous and all things wonderful!


  6. Debbie January 23, 2012 @ 2:46 pm (#

    Coincidentally, I just opened a bag of bread flour this weekend and only used 5 tablespoons. Coincidentally, I forgot that I already had an unopened bag of bread flour, so I bought another one at the beginning of the weekend. I think I’ve just discovered the way I’ll be using the ten pounds of bread flour (minus 5 tablespoons) in my kitchen.


  7. Debbie January 23, 2012 @ 2:48 pm (#

    P.S. The “not the donut recipe you were looking for” blurb at the bottom of the page got me wondering. Nutella-filled beignets? Is it a thing? Don’t make me buy a third bag of bread flour.


    • Karly replied: — January 23rd, 2012 @ 3:10 pm

      Debbie, I see no reason for it not to be a thing. You might wanna get that third bag of flour.


  8. Katrina January 23, 2012 @ 3:40 pm (#

    Hello beautiful! Loooove these!


  9. Jenny January 23, 2012 @ 5:00 pm (#

    the ONLY reason i knew how to pronounce them was from watching “Princess and the Frog”.


  10. Katrina @ In Katrina's Kitchen January 23, 2012 @ 7:38 pm (#

    I just love these little puffs of deliciousness


  11. Joanne January 23, 2012 @ 8:17 pm (#

    I’m pretty sure I said “ben-yets” for a really, really long time. Then I heard someone ELSE say it. The right way. Oops.

    I approve of these for lunch. There’s no way I’d be able to resist, either.


  12. Deborah January 24, 2012 @ 12:14 am (#

    I hear ya – there is a lot I didn’t know, too. Like quinoa. I still say that one wrong sometimes!!


  13. Barbara January 24, 2012 @ 7:25 am (#

    I’ve had the real thing in NOLA and thought I’d go to heaven on the spot. Have never attempted to make them at home, but these look fabulous!


  14. Amy @ The Savvy Kitchen January 25, 2012 @ 9:02 am (#

    Oh my word. I’m giving these a try ASAP! They look so good!


  15. grace January 25, 2012 @ 2:39 pm (#

    at least you didn’t say big-nets or something silly like that. :) when i’m unsure of a pronunciation, i just point and grunt. :)


  16. Christi's Chirps January 25, 2012 @ 3:56 pm (#

    Hi, Karly–This recipe sounds amazing! I’ve actually never had a beignet before. I’ve always wanted to wait until I visit New Orleans. 😉 But, a homemade beignet might be even better — especially since I don’t have a New Orleans trip planned anytime soon. :)

    Thanks for sharing such a great recipe!

    Happy Wednesday,


  17. Ashley @PeaceLoveYumminess January 30, 2012 @ 11:05 am (#

    MMMM these look dangerously addicting! ….ps I LOVE your blog!


    • Karly replied: — January 30th, 2012 @ 3:45 pm

      Thanks, Ashley! :)


  18. Karly February 5, 2012 @ 1:05 pm (#



    • Karly replied: — February 5th, 2012 @ 1:05 pm

      @Karly, Testing again…


  19. Debbie February 20, 2012 @ 8:32 am (#

    I’ve been thinking about making these tonight to take to work tomorrow. How well do you think they’d hold up overnight?


    • Karly replied: — February 20th, 2012 @ 8:57 am


      Unfortunately, not very well. These are really best right out of the fryer. At the very least, I would fry them in the morning and take them in with you. I don’t think I’d let them sit over night. :(


      • Debbie replied: — February 20th, 2012 @ 9:06 am

        @Karly, Alright then. I guess somebody’s just going to have to stop on the way to work to buy paczkis. I’ll save these for a weekend when I can enlist a bunch of family to help eat them on the spot. Thanks!


  20. Erin @ Texanerin Baking February 20, 2012 @ 2:52 pm (#

    I just found you through Foodgawker (your baked donut recipe) and squealed when I saw the link for these. I would absolutely love some beignets today! I live in Germany and spent the day trying to explain Mardi Gras and king cake and beignets to people. It got me hungry! These look fantastic. :)


  21. Paula June 20, 2012 @ 3:35 pm (#

    One has not lived, until one has sat in Café du Monde, with a hot plate of beignets and a hot café au lait.



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