How to Make Southern Beignets

If you have liked me on Facebook then you know that I have been looking forward to cool weather for weeks now. You would also know that thew main reason I wanted fall to be here so bad is for these beignets. I don’t know about you, but I love beignets. Like, a lot. And a lot of people ask me what the heck they are when I start to talk about them. 😯 WHAT!? So if you don’t know what they are already, they are essentially the better version of a doughnut that has been cut into a square, fried, and topped with powdered sugar. You also have to have a good cup of cafe au leit to go with it.


How to Make Southern Beignets| Ten at the  Table|

As promised on Facebook, I have taken step-by-step pictures for you because it is a little more complicated than a peanut butter and jelly sandwich. Making beignets not hard, but people tend to get freaked out when a recipe calls for yeast. So here we go!

Wisk together wet ingredients for beignets

First you will need to whisk together the water, cream, eggs, sugar, salt, and yeast.

Mix in some of the flour

Mix in some of the flour until smooth.

add some softened butter

Then add your softened butter…

add the rest of the flour

and the rest of your flour.

until you have no dry patches

Until no dry patches remain. Try not to over stir, because we don’t want the gluten strands to develop. We want nice pillow-y soft goodness.

let rise for 1-2 hours

Then let it rise for 1-2 hours, or chill for up to 24 hours. It should puff slightly.

fold over the dough into a rectangle

Pour out the dough and gently fold it ove itself, left to right and top to bottom, until you have a sort of rectangular shape. This will take 2-4 folds.

roll out the dough

Now roll the dough out into a 1/4 inch thick rectangle. Make sure you flour your counter top because this dough will stick, and it is no kind of fun to try and scrape of stuck dough when you are trying to keep the air bubble in.

cut two inch strips

Cut the dough into two inch strips. This picture was LOADS of fun to take by the way! Standing on top of a chair holding a knife down to the counter, camera in my left hand when the button is on the right side, awkwardly trying to see what the picture looks like from the side of the camera. You’re welcome.

cut into squares

Cut the dough into squares, strip by strip, because the edges aren’t perfect and you won’t be able to make a perfect grid.

frying the beignets

Next, preheat your oil to 360 degrees Fahrenheit. Which on my oven is just in between medium and medium-high. Let it heat up for 5-10 minutes and to check it put a little corner of dough in. If it sinks, bubbles and then floats back to the top within 20 seconds its good. If you have a candy thermometer you can check your oil that way. If it burns rather quickly…turn the heat off and let it cool for a bit before trying again.

Tray of beignets

By the time you have fried them all up…you have probably eaten three (or nine). BUT THAT’S OKAY! It’s all part of the process.


I mean, look at that goodness! Tell me you don’t want to just stuff that delectable fluffy, pillow-y softness into your salivating oral cavity.

Now your gonna want to put some powdered sugar in a fine mesh strainer, and stir in some cinnamon (if you don’t have any, cardamom works well too).

Also, don’t get a picture of this step, because your tired of doing acrobat tricks, camera in hand just to get a dang picture.

How to Make Southern Beignets| Ten at the  Table|


Sprinkle the tops to your preference. And probably eat three more before letting anyone else in the kitchen….

How to Make Southern Beignets| Ten at the  Table|


So there you have it! I know you are going to love them! These make great party snacks, breakfasts, desserts, or gifts. I think tomorrow I will make a large batch for the freezer, and one or the fridge so I can just pull out pre-made dough when I want some. Since the proofing of the dough is what takes most of the preperation time up, cutting that step out would be a pretty stinkin’ awesome thing.

Here’s the recipe:

How to Make Southern Beignets


  • 2 1/4 teaspoonss yeast
  • 1 1/2 cups warm water
  • 1 cup cream or half 'n' half
  • 1/2 cup sugar
  • 1 teaspoon of salt
  • 2 eggs
  • 1/4 cup softened butter
  • 7 cups unbleached AP flour
  • 1 quart frying oil (Cotton seed is suggested for best flavor)
  • 1 cup powdered sugar
  • sprinkle of cinnamon (optional)


  • In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, cream, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the softened butter, and then the remaining 3 cups of flour. Cover and let rise for 1-2 hours or chill for up to 24 hours. Pour out the dough and fold it over itself a few times to make a relatively rectangular shape. Roll out the dough into a 1/4 in. thick rectangle. Cut it into 2x2 in. squares. Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F.Slide dough squares slowly into the oil to avoid splattering and fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Mix together the powdered sugar and cinnamon if using. Arrange the beignets on a platter or cookie sheet, and dust them with the powdered sugar mixture using a fine mesh strainer. Eat warm.


72 Thoughts on “How to Make Southern Beignets

  1. Christine Youmans on March 1, 2017 at 8:51 am said:

    Soo I def only need like 10…uhhh 😭 do i have to throw the rest of the dough out? Is tgere a way to store it

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