Total Time
2hrs 15mins
Prep 2 hrs
Cook 15 mins

A light, square French doughnut--good with coffee.

Ingredients Nutrition


  1. Scald milk: In a small saucepan, heat milk just until bubbles appear around the sides of the pan. Remove from heat; let cool to room temperature.
  2. Soften the yeast: In a large bowl, dissolve yeast in warm water. Add cooled milk, the sugar, egg, nutmeg and salt.
  3. Prepare the dough: With a wooden spoon, gradually beat in 3 cups of the flour and the butter until batter is smooth. Stir in enough of the remaining flour until a manageable dough forms.
  4. Knead the dough: Turn dough out onto a lightly floured surface and knead, adding remaining flour as necessary, until dough is smooth and elastic.
  5. Let the dough rise: Wash, dry and oil the same bowl. Place dough in oiled bowl, turning the dough to bring oiled side up. Cover with clean cotton towel; set aside in a warm place free of drafts and let dough rise until double in size-about 1 hour.
  6. Shape, cut the dough: On a lightly floured surface, roll dough into a 15-by-10-inch rectangle, about 1/4 inches thick. Cut dough into 3 1/2-by-3-inch rectangles. Set rectangles on a lightly oiled baking sheet in a warm place and let rise until double in size-about 45 to 55 minutes.
  7. Fry the beignets: In a large sauté pan or sauce pan, heat 2 inches oil to 350°F degrees. Fry beignets in hot oil, turning until puffed and golden brown.
  8. Presentation: Drain on a cooling rack set atop paper towels. Sprinkle with confectioners sugar and eat immediately.


Most Helpful

yea beigets my suggestion to you go to n'awlins and go to Cafe Du Monde on royal street in the quarter order a beignet it is so goooood!!!!

maxkennedy October 26, 2007

Fantastic recipe. We found that the smaller the beignets the better they tasted and the more they puffed up. Also the oil had to be hot and wait between each batch to get the temperature up again. About 1 1/2 - 2 inches in size. We loved them.

Wendy's Kitchen June 02, 2006

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