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The Goods
  • To deep fry, Mazola® Corn, Canola OR Vegetable Oil
  • 2 cups bread flour
  • 1 envelope Fleischmann's® Quick Rise Yeast
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons Fleischmann's® Baking Powder
  • 1/2 cup buttermilk
  • 1/2 cup water
  • Extra bread flour for rolling beignets
  • Powdered sugar
24 beignets
Prep Time:
15 min
Fry Time:
2 to 3 minutes per batch
Total Time:
18 min
Make Good is Easy

Preheat oil for frying to about 350°F.  Oil should be at least 2-inches deep, if a deep fat fryer isn't available an electric skillet works well for frying beignets.

Combine 1 cup flour, undissolved yeast, sugar, salt and baking powder in a large bowl.  Heat buttermilk and water to very warm (120°F to 130°F).  Mixture may look curdled.  Add to flour mixture and mix until well combined.  Add remaining 1 cup flour and mix well.  Dough will be sticky.

Place dough on very generously floured surface.  Roll dough to a 9 x 15-inch rectangle, adding more flour as needed.   Cut into squares, 4 x 6.

Fry 3 to 4 beignets at a time, turning occasionally until well browned, about 2 to 3 minutes.  Remove from oil and drain on paper towels.  Cool a few minutes, then generously sprinkle with powdered sugar.  Serve immediately.


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