Recipe | Sweet
Beignet: Recipe for New Orleans Donuts

Posted 14 Oct 2012

My five year old daughter (Dana) was watching the Disney movie Princess and the Frog and asked me to make Beignets. These donuts are a speciality of Tiana, the princess in the story, and of New Orleans in general. 

The word Beignet is pronounced bey-YAY, is French in origin and means fritter. 

250 ml lukewarm water
50 grams white sugar
10 ml active dry yeast

  • Mix in mixer bowl
  • Leave until the yeast activates, about 10  min

500 grams flour, mix of strong bread flour and all purpose
1 Large egg, room temperature and beaten
30 grams butter, softened
140 grams evaporated milk

  • Add to bowl
  • Beat with dough hook until smooth (Kitchen Aid setting 2 for 5-6 min)
  • Shape into ball
  • Place in oiled bowl
  • Refrigerate for 3-4 hours or overnight (or up to a week; just punch down the dough when necessary)
  • Remove dough from fridge
  • Roll out dough on a lightly floured board to about 12mm (1/2 inch)
  • Cut dough into 75mm squares, or triangles or circles
  • Set aside (dough can be frozen at this point)

Vegetable oil for deep frying. About 50mm deep. Heated to 180° C

  • Cook 2-3 beignets at a time
  • Slide each dough pieces into oil to avoid splattering
  • Cook until they are puffed and golden brown on both sides, turning when necessary (2-3 min)
  • Beignets will float to top of oil when they start to puff
  • Remove from oil and drain on paper towels

Icing sugar for dusting

  • While donuts are still warm sprinkle with icing sugar on all sides.