French Quarter Beignets

beignets on plate with coffee

Lindsay Upson / Stocksy

Prep: 20 mins
Cook: 5 mins
Total: 25 mins
Servings: 48 servings
Nutritional Guidelines (per serving)
32 Calories
2g Fat
4g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 48
Amount per serving
Calories 32
% Daily Value*
Total Fat 2g 2%
Saturated Fat 1g 3%
Cholesterol 8mg 3%
Sodium 31mg 1%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Protein 1g
Calcium 16mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Imagine yourself in the French Quarter sipping chicory-laced coffee with these fabulous beignets. The little pillows of dough are deep-fried to fluffy perfection. In New Orleans, the beignets are traditionally served as a breakfast bread with a cup of Louisiana's famous coffee. 

Plan to prepare the dough the night before. Cover the bowl and refrigerate it until you're ready to cut them out and fry them.


  • 1 envelope active dry yeast (2 1/4 teaspoons)
  • 1 1/2 cups warm water (approx. 105 F)
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 2 eggs (beaten)
  • 1 cup evaporated milk
  • 7 cups all-purpose flour
  • 1/4 cup shortening, softened
  • Vegetable oil (for deep frying)
  • 1/4 cup powdered sugar

Steps to Make It

  1. In a large bowl, sprinkle yeast over the warm water; stir to dissolve and let the mixture stand for 5 minutes.

  2. Add the sugar, salt, beaten eggs, and evaporated milk.

  3. With a whisk or electric mixer, blend the mixture thoroughly. Add 4 cups of the flour and the shortening; beat until smooth.

  4. Gradually blend in remaining flour.

  5. Cover the bowl with plastic wrap and refrigerate the dough for at least 4 hours or overnight.

  6. Heat the oil in a large, deep saucepan or electric deep fryer to 360 F.

  7. Roll the dough out on a floured surface to 1/8-inch to 1/4-inch in thickness. Cut into 2 1/2 to 3-inch squares.

  8. Deep fry the beignets for 2 to 3 minutes, or until they are lightly browned on both sides.

  9. Drain on paper towels and sprinkle generously with powdered sugar.

  10. Serve beignets hot with coffee.


To freeze, cut the dough out and arrange the uncooked beignets on a parchment paper-lined baking sheet. Put the baking sheet in the freezer. When the beignets are frozen solid, transfer them to a freezer bag. Thaw them and fry as directed.