Beignets are a New Orleans tradition but the no-knead dough makes them easy enough to prepare at home.
-- Serves
SKILL LEVEL 24 beignets
To deep fry, Mazola® Corn, Canola OR Vegetable Oil
2 cups bread flour
1 (2-1/4 tsp.) 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

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.

Total Time
Fry Time 2 to 3 minutes per batch
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Fat / Lipides  0 g
Saturated / saturés   g
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
Cholesterol / Cholestérol   mg
Protein / Protéins   mg
Sodium   mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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