Cinnamon and Sugar Beignets

READY IN: 5hrs 25mins
Recipe by diner524

I found this recipe in "Out to Brunch - At Mildred Pierce Restaurant" Beignets are a french doughnut without the holes. These are best served while still warm.

Top Review by Lavender Lynn

Something we've wanted to do for a while, and did not disappoint. These are delicious! A few comments: be sure to keep the dough cold until it goes in the cooker or they'll be hollow. Also, an inch is too thick; roll to half an inch. We made some round ones as instructed and then got the result we really expected by cutting the dough in 1x2" strips with a floured knife. Great! Made for Pick A Chef Spring 2008.

Ingredients Nutrition


  1. In a bowl, combine the warm water, yeast and 1 teaspoons of the sugar. Set in a warm place for 10 minutes.
  2. In a large bowl, cream together the butter, remaining white sugar and the cinnamon. Add the eggs and yolk one at a time, beating well with a wooden spoon after each addition. Beat in the yeast mixture, salt and flour until smooth.
  3. Cover the bowl with plastic wrap and place in a warm spot until the dough has doubled in size, about 2 hours. Punch down the dough in the bowl, cover again and refrigerate for 3 hours or overnight.
  4. Heat the oil to 325 F (160 C). Meanwhile, turn dough out onto a lightly floured surface and press to a 1" thickness. Using a 2" cookie cutter dipped into flour, stamp out the beignets. Press scraps together and pat into a 1" thickness. Cut out the remaining beignets.
  5. Fry beignets, 4 at a time, turning occasionally until they're evenly browned (about 5 mins). With the slotted spoon, carefully scoop them out and place on a paper towel to absorb any excess oil. Roll the beignets in the Cinnamon Sugar while they're still warm.
  6. Note: Also good rolling them in powdered/confectioners sugar.

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