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French Quarter Beignets

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  • Prep 45 min
  • Total 45 min
  • Servings 12
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Your guests will think they're in New Orleans when you serve up these traditional French Quarter treats.
By Angie McGowan
Created Mar 19, 2012
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  • 1/3 cup granulated sugar
  • 2 1/2 teaspoons regular active dry yeast
  • 1 1/2 cups warm water (105°F to 115°F)
  • 2 eggs
  • 1 cup whole milk
  • 1/3 cup butter, melted
  • 7 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • Vegetable oil for deep frying
  • Powdered sugar
Make With
Gold Medal Flour


  • 1
    In medium bowl, stir granulated sugar and yeast in warm water until dissolved. In large bowl, beat eggs, milk and melted butter. Add yeast mixture; mix well. Add flour and salt; mix well. (Dough will be very sticky.) Cover bowl with plastic wrap; refrigerate at least 2 hours or up to 24 hours.
  • 2
    Divide chilled dough into fourths; keep refrigerated until ready to roll. Place 1 portion of dough on lightly floured work surface; sprinkle with additional flour. With floured rolling pin, roll dough to 1/8-inch thickness; cut into 3-inch squares.
  • 3
    In deep fryer or 3-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. Fry dough squares, 3 or 4 at a time (do not overcrowd), in hot oil 2 to 3 minutes on each side or until puffed and golden brown. Drain on paper towels or cooling rack placed over cookie sheet.
  • 4
    Repeat rolling, cutting and frying remaining 3 portions of dough. Sprinkle beignets with powdered sugar before serving. Store in tightly covered container at room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    Be sure not to overmix the dough; it can make the beignets tough.
  • tip 2
    When cutting the dough into squares, use any leftover triangles to make smaller beignets. If you try to reroll the scraps, the beignets will be tough.
  • tip 3
    If your beignets don’t puff when they’re fried, your dough was to thin. Try again with thicker pieces.


Nutrition Facts are not available for this recipe
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