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Soft, puffy, pillowy and delicious beignets that transport you to New Orleans.

Ingredients ¾ cup warm water  1 package (2 1/4 teaspoons) of yeast ¼ cup sugar ½ cup of milk 1 large egg 1 teaspoon salt 3 ½ cups all-purpose flour 3 Tablespoons butter (softened) Vegetable oil for frying Powdered sugar


In a large bowl, add warm water, yeast and sugar. Stir to combine and let sit for 5-10 minutes.

In a measuring cup, add milk. Add in egg and salt whisk with a fork. Add to yeast mixture and stir to combine.

Add 2 cups of flour and mix with a wooden spoon. Add in butter and continue to mix. Add in the remaining 1 ½ cups of flour and stir until combined.

Place dough on a floured work surface and knead until smooth.Place dough in a lightly oiled bowl. Cover with plastic wrap or towel and let rise for about 1 hour or until double in size. (Make ahead: let rise overnight in the refrigerator)

Heat oil in a deep skillet or saucepan to 350 degrees F.Roll out dough into a rectangle shape about ½ inch thick on a floured surface. Cut into square or rectangular shapes. Fry until golden brown, on both sides.

Drain on a paper towel lined plate and dust with powdered sugar.


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