New Orleans Beignets

Total Time
Prep 15 mins
Cook 4 mins

This recipe was posted in response to a recipe request. It is from the Cookin' New Orleans Style cookbook. The prep and cook times are estimates. They are cooked when brown on both sides.


  1. Drop 1/2 cup butter and a pinch of salt into a pan containing 1 cup of hot water.
  2. Bring to a boil and add 1 cup of sifted flour.
  3. Stir and cook thoroughly until it comes together and pulls away from the pan.
  4. Turn off heat and add 4 eggs, beating after each egg you put in.
  5. Gently flatten the dough and cut into 1 1/2 inch squares (cutting very gently and quickly).
  6. Drop squares into 375 degree deep fat.
  7. As the beignets brown, they will turn over by themselves.
  8. Lay out some heavy brown paper and drain the beignets well on this paper as you remove them from the fat.
  9. Immediately sprinkle with a generous amount of powdered sugar and serve right away while still hot.
  10. Great with cafe au lait.
  11. Be sure to set a castor of powdered sugar on the table so more can be added if needed.


Most Helpful

These are great with loads of powdered sugar... my first bite I accidentally inhaled the sugar and choked LOLOL ;-) They were really delicious..... I had this with a cup of decaf caramel swirl coffee :-) thanks!!!

love4culinary May 13, 2003

These are exactly like french crullers. Instead of rolling and cutting into squares, I places into a large star tipped bag and made rings or donuts. I let cool and then put the icing powder on while the insides were still warm so it glazed them.. Good Just like Country Style or Tim Hortons. Updated: A easy way is to pipe with a star tip onto a small oiled square of parchment paper. Pipe each out seperately then take the paper and all to the hot oil, and turn upside down close to the oil surface and the doughnut wll slide off the oiled paper and into the oil. This way you can keep its shape.

andypandy May 10, 2009

The inside tasted like soggy dough, the dough was wet and nasty. It was horrible.

j.flenoydavis November 11, 2008

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