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French Quarter Beignets

French Quarter Beignets
  • Prep 45 min
  • Total 45 min
  • Servings 12
Your guests will think they're in New Orleans when you serve up these traditional French Quarter treats.
By Angie McGowan
Created March 19, 2012
Make With
Make With
Gold Medal Flour


  • 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


  • 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.

  • Be sure not to overmix the dough; it can make the beignets tough.
  • 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.
  • If your beignets don’t puff when they’re fried, your dough was to thin. Try again with thicker pieces.

No nutrition information available for this recipe
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