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Beignets

Image Credit:
f11photo/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 2 to 3 dozen.
Category
Bread
Course
Side Dishes
Sources
Weekly Wisdom

Get ready to revel in the Mardi Gras festivities on Tuesday, March 4, 2025! Transport yourself to the vibrant streets of New Orleans by savoring the beloved beignets—golden-fried dough pillows that steal the show during Carnival season. For an authentic celebration, plan ahead: Prepare the dough the night before and fry it up in the morning, ensuring your beignets are served piping hot and heavenly.

Experience the joy of Mardi Gras by bringing a taste of New Orleans to your home. Allow the dough to rest overnight, letting the flavors develop and intensify. As the morning Sun rises, immerse yourself in the culinary magic of frying these delectable treats, creating an atmosphere that echoes the lively spirit of Carnival. Embrace the tradition, share the joy, and make this Mardi Gras a flavorful and memorable occasion! 

(Although, truth be told, these Beignets taste incredible any day of the year!)

Ingredients
1 package dry yeast
1/2 cup warm water
1/2 cup evaporated milk
1 egg
1 teaspoon vanilla extract
1 tablespoon oil
1/4 cup sugar
1 teaspoon salt (optional)
3 cups all-purpose flour
oil for deep frying
powdered sugar

Instructions

  1. Dissolve yeast in the warm water. 
  2. Add the next five ingredients plus optional salt, if desired, then beat in the flour. Dough will be sticky.
  3. On a floured board, roll out the dough to about 1/8 inch. Cut into 2-inch squares.
  4. Heat oil to 370 degrees F. Drop beignets in oil a few at a time. As they puff, turn them to brown the other side. 
  5. Remove, drain, and dust with powdered sugar.

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...

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Comments

<span>Roxanne Manderino</span> Sat, 03/07/2020 - 14:32
Can instant yeast be used in the recipe? I enjoy your recipes very much.
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 03/09/2020 - 09:41

To substitute instant yeast for active dry you will need to use about 25 percent less.

 <span>Db</span> Thu, 02/27/2020 - 15:18
How about air fry?
<span>Maggie A Martin</span> Sun, 03/03/2019 - 14:25
I can only eat about 3 dozen of these at a time! Really great recipe. Haven't found a better recipe since I was actually in New Orleans @ Mardi Gras 22 years ago. Thank You! My waistline is NOT thanking you... Maggie
<span>Meresa</span> Tue, 02/13/2018 - 23:05
I made these for #FatTuesday and they turned out great! Very easy to make (I made the dough the night before and fried them the following morning). The only thing I did different was I piped buttercream frosting into each beignet instead of sprinkling each with powdered sugar. Thank you for the great recipe.
<span>Kathleen</span> Sun, 03/03/2019 - 07:04
I buy already made dough in dairy dept, Allow it to rise, then, fry it, not alot of oil, Drain on paper towel, sprinkle with sugar. But , piped in with buttercream frosting good idea,