For the best results, ensure your yeast is fresh and active. If it doesn't foam after 5 minutes, it may be expired. Maintain a consistent oil temperature for even cooking. If the oil is too hot, the beignets will brown too quickly on the outside while remaining doughy inside. If it's not hot enough, they will absorb too much oil. Don't overcrowd the fryer; frying in batches will help maintain the oil temperature and ensure evenly cooked beignets. These beignets are best enjoyed fresh and warm, so plan to serve them soon after frying!
French Quarter Beignets
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME35 mins
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SERVING24 People
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VIEWS9
Transport yourself to the heart of New Orleans with these pillowy-soft beignets! Deep-fried to golden perfection and dusted with an avalanche of powdered sugar, they're the perfect indulgence to savor with your morning coffee or as a sweet treat any time of day.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol9 mg
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Fiber1 g
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Protein2 g
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Saturated Fat1 g
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Sodium106 mg
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Sugar5 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, dissolve the yeast in warm water. Let it stand until softened and foamy, about 5 minutes.
02
StepAdd the evaporated milk, sugar, beaten egg, vegetable oil, vanilla extract, and salt to the yeast mixture. Beat in the flour until a sticky dough forms.
03
StepDivide the dough into four equal portions. On a heavily floured surface, roll out one portion of the dough to approximately 1/8-inch thickness using a well-floured rolling pin. Cut the dough into 2-inch squares. Repeat with the remaining three portions.
04
StepHeat vegetable oil in a deep-fryer or a large, heavy-bottomed saucepan to 370 degrees F (188 degrees C).
05
StepCarefully fry the beignets, a few at a time, until they puff up and rise to the surface, about 2-3 minutes. Turn them over and brown the other side, about 1-2 minutes more.
06
StepRemove the fried beignets with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
07
StepGenerously dust the warm beignets with powdered sugar before serving.
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RECIPE REVIEWS
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Pauline Roberts
Jul 1, 2025The dough was a little sticky, but the end result was worth it!
Rashawn Carter
Jul 1, 2025These taste just like the ones from Cafe Du Monde!
Pascale Wintheiser
Jul 1, 2025These were surprisingly easy to make! My family devoured them.
Irwin Reinger
Jun 29, 2025This recipe is a keeper! So much better than the ones I've tried before.
Jeremy Hilpert
Jun 26, 2025I added a little lemon zest to the dough, and it was amazing!
Dillon Ankunding
Jun 26, 2025My oil wasn't hot enough at first, and they came out a little greasy. The second batch was perfect!