French Quarter Beignets

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French Quarter Beignets French Quarter Beignets Recipe Courtesy of

Servings: 3 dozen
Cook Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
Nonstick spray
Oil, for deep-frying
3 cups confectioners’ sugar





Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.

Preheat oil in a deep-fryer to 350 degrees F.

Add the confectioners’ sugar to a paper or plastic bag and set aside.

Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners’ sugar. Hold bag closed and shake to coat evenly.

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Reader Comments:


I like this recipe a great deal... As a matter if fact this my second time making these in a week. A tsp of cinnamon and nutmeg each and a tsp of vanilla paste liven up the flavor to perfection.

By Anonymous on January 06, 2014


is there a recipe for this that doesn't make so many? i am not good at halving recipes...

By cheri cottam on September 07, 2013


Hi Louise, Here is the item you're looking for:

By Jonathan Able on April 02, 2012


So I don't know how you got three dozen 1 inch squares out of all this dough...I just made this and got close to a hundred out of it! They are delicious though thank you. We did have about a cup of flour left over because the dough got to hard to mix so we tried to hand knead it and got down to about 1/4 cup before we just couldn't anymore. i was afraid the dough wouldn't rise in the temperature of our kitchen but I turned the oven on to the lowest temp it would go (170º) and left the bowl sitting on the stove to keep warm.

By Kathleen Lyon on March 26, 2012


Where could I purchase your pepper grinder? I have looked everywhere to no avail. Enjoy you and your boys so much. I have two boys and I feel so lucky to have them. They are good at teasing me the saome way. Just love it.

By Louise Shaffer on March 24, 2012


I have never written to any of these sites before but I do have one comment to make : I though Beignets had to have nutmeg in them? That is what I was told!

By Della Haberle on February 17, 2012


So can't wait to try these..they really look yummy..Hope you and yours have a great Fat Tuesday and Mardi Gras..

By Terri Mulvany on February 17, 2012


Thank you so much for the Beignets recipe. I love your cooking shows

By Virginia Robinson on December 22, 2011


Since leaving my Sunday morning rituals, when I lived in N.O., of getting coffee from Community Coffee House and then visiting Cafe du Monde to get my beignets to read the paper, I have not had these wonderful concoctions. I saw your tv program where you made these beignets and decided that my mother and I would have these for our morning birthday breakfast. I believe I have revisted New Orleans! Thank you for your receipe. This is a return to my special Sundays. Also, this is the first time I have ever tried a receipe of yours and will be trying more. It feels like a welcome home inside of me.

By Deborah on August 07, 2011


I was a little afraid to try this after the last comment but I am glad I did so. To make sure I succeeded I made sure the house/kitchen was warm and all ingredents were at room temp. My first yeast bowl did not rise to my satifaction so I set up a new one and was pleased. From there I proceeded and they turned out wonderful.My only concern is storing them since it's just me and my husband! With powder sugar all over him I don't think they'll be around long! Thank you Paula!!!

By Linda Middleton on April 09, 2011


The dough was very hard to work with. I followed diretions to the tee and they were very plain tasting! I will not repeat these and were not worth the time or calories. I am a huge fan of paula and was very disapointed!

By Kristin Clayton on January 08, 2011


By Anonymous on April 27, 2010

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