Beignet: New Orleans Donuts

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.

Beignet - New Orleans Donuts

Beignet: New Orleans Donuts

Steven Thomas


  • 250 ml lukewarm water
  • 50 grams white sugar
  • 10 ml active dry yeast
  • 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
  • Icing sugar for dusting


  • Mix water, sugar and yeast in mixer bowl
  • Leave until the yeast activates, about 10 min
  • Add flour, egg, butter and evaporate milk 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 180º 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
  • While donuts are still warm sprinkle with icing sugar on all sides.

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