French Quarter Beignets

beignets on plate with coffee

Lindsay Upson / Stocksy

Prep: 20 mins
Cook: 5 mins
Inactive time: 4 hrs
Total: 4 hrs 25 mins
Servings: 48 servings
Nutrition Facts (per serving)
127 Calories
5g Fat
17g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 48
Amount per serving
Calories 127
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 5%
Cholesterol 10mg 3%
Sodium 36mg 2%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 2%
Total Sugars 3g
Protein 3g
Vitamin C 0mg 1%
Calcium 18mg 1%
Iron 1mg 5%
Potassium 40mg 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 sugar

  • 1 teaspoon kosher salt

  • 2 large eggs, beaten

  • 1 cup evaporated milk

  • 7 cups all-purpose flour

  • 1/4 cup shortening, softened

  • Vegetable oil, for frying

  • 1/4 cup confectioners' sugar

Steps to Make It

  1. Gather the ingredients.

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

  3. Add sugar, salt, beaten eggs, and evaporated milk.

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

  5. Gradually blend in remaining flour.

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

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

  8. Roll 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.

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

  10. Drain on paper towels and sprinkle generously with confectioners' sugar.


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.