This past Sunday morning, I wanted to surprise my wife with one of her favorites: Beignets. We had recently attended a food truck rally, which has a beignet truck that is her absolute favorite, so this treat was definitely on our minds. I found a beignet recipe from Just a Pinch Recipes, and whipped up a half-recipe, which ended up making about 20 beignets (sized about 2″ x 3″). The recipe for the dough isn’t hard at all — it’s the frying that can get a little messy. But that aside, the end result was absolutely delectable, totally worth the frying mess, and definitely a recipe I’ll be making again. So if you’re looking for a great sweet treat, look no further and try this recipe now. You’ll be glad you did!


  1. 1 c. lukewarm water
  2. 1/4 c. granulated sugar
  3. 1/2 tsp. salt
  4. 1 large egg, beaten
  5. 2 tbsp. butter, softened
  6. 1/2 c. evaporated milk
  7. 4 c. bread flour or unbleached, all purpose flour
  8. 3 tsp. active dry yeast
  9. Vegetable oil for frying (enough to completely cover beignets when frying — about 2-3 inches)
  10. Powdered sugar (for dusting)


  1. In a stand mixer fitted with a dough hook, add water, sugar, salt, egg, butter, evaporated milk, flour, and yeast and mix until smooth.
  2. Turn the dough into a lightly oiled bowl and form into an oval. Cover tightly with plastic wrap and refrigerate until well chilled, about 3-4 hours, or overnight.
  3. To prepare the dough, remove from the refrigerator and roll out on a lightly floured surface to 1/2″ thickness. Cut into individual 3″ pieces (squares, triangles, or whatever shape you want).
  4. In a deep fryer or pot, heat oil to 365° F. Fry the beignets 2 or 3 at a time for 2-3 minutes, turning half way through cooking, until golden brown on both sides. (Note: if the beignets don’t rise to the top of the oil immediately when dropped in, the oil isn’t hot enough)
  5. Remove from oil and drain on paper towels, then sprinkle with powdered sugar. If desired, top with other toppings of your choice (warm chocolate sauce, raspberry jam, fresh berries, etc).


As I noted above, I actually made a half recipe, which still made 20 beignets. And the slight mess from the frying, while annoying for cleanup, was totally worth it.

Oh, and it’s worth noting that for my wife’s surprise, I totally geeked out on the plating and presentation, topping a heart-shaped beignet with warm chocolate sauce and raspberry jam.

Beignets Topped with Chocolate and Raspberry, Dusted with Powdered Sugar

Bon Appétit!


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