Skip to main content



Classic New Orlean fried treat, like a doughnut, called a Beignet!!

  • Duration
  • Cook Time
  • Prep Time
  • 2½ dozenServings


  • 2 teaspoons (10-ml) granulated sugar
  • ¼ cup (60-ml) warm water
  • 1½ tablespoons (20-ml) active yeast
  • ½ cup (125-ml) hot water
  • 2 tablespoons (30-ml) canola oil
  • ¼ cup (60-ml) granulated sugar
  • ½ teaspoon (2-ml) salt 2 mL
  • ½ cup (125-ml) evaporated milk
  • 1 egg, beaten
  • 3½ cups (875-ml) all purpose flour
  • Canola oil for deep frying
  • Icing sugar or colored sugar


1. In a small bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy.

2. In a large mixing bowl, combine hot water, canola oil, sugar, salt and evaporated milk. Stir to dissolve sugar.

3. Add dissolved yeast and egg. Stir in 2 cups (500-ml) flour and beat until smooth. Add remaining flour to make soft dough. Chill for up to 24 hours in the refrigerator.

4. Roll out to ⅛ inch (3-mm) on a floured surface, cut into 2-inch (5-cm) squares. Heat oil to 375 F (190 C).

5. Fry 3 or 4 beignets at a time for 2 to 3 minutes per side or until each side puffs out and is golden brown. 

6. Drain on paper towels and sprinkle with icing sugar or colored sugar. Serve warm.


Publish date: