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Coles

  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Vegetarian

It’s time to indulge in the French/New Orleans pastry, the beignet. This light and fluffy deep-fried pastry is the perfect accompaniment to afternoon tea.

  • Makes20
  • Cook time15 minutes
  • Prep time20 minutes, + 1 hour 40 mins standing time
Beignet

Ingredients

  • 3/4 cup (185ml) lukewarm water
  • 1/2 cup (125ml) milk
  • 2 tsp (7g sachet) dried yeast
  • 1/3 cup (75g) caster sugar
  • 1 free-range egg, lightly whisked
  • 40g butter, melted
  • 1 tsp vanilla extract
  • 3 1/2 cups (525g) plain flour
  • Vegetable oil, to deep fry
  • Sifted icing sugar mixture, to dust

Nutritional information

Per Serve: Energy: 652kJ/156 Cals (7%), Protein: 3g (6%), Fat: 5g (7%), Sat fat: 2g (8%), Carb: 23g (7%), Sugar: 5g (6%), Fibre: 1g (3%), Sodium: 8mg (0%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the water, milk, yeast and 1 tsp of the sugar in a large bowl. Set aside for 10 mins or until the mixture is frothy.

  2. Step 2

    Add the egg, butter, vanilla, remaining sugar and half the flour. Stir to combine. Add remaining flour and stir until a soft dough forms.

  3. Step 3

    Turn out dough onto a floured surface. Use your hands to bring the mixture together into a smooth ball. Place the dough in a large lightly greased bowl. Cover and place in a warm, draught-free place for 1-1 1/2 hours or until dough doubles in size. Use your fist to punch down the dough.

  4. Step 4

    Roll out dough on a lightly floured surface into a 16cm x 25cm rectangle about 1-2cm thick. Cut into 4-5cm squares.

  5. Step 5

    Add enough oil to a medium saucepan to come 6cm up the side of the pan. Place over medium-high heat to 180°C (when oil is ready, a cube of bread turns golden brown in 15 secs). Deep-fry dough squares, in small batches, for 1-2 mins each side or until puffed and golden. Use a slotted spoon to transfer to a plate lined with paper towel. Dust generously with icing sugar. Serve warm.

Recipe tip

COOK. STORE. SAVE.
Clever storage:
If you have leftovers from our beignets recipe, transfer them to an airtight container for up to 3 days at room temperature, or freeze them for up to 2 months. Simply reheat in the microwave or the oven (for no more than 10 minutes) to serve warm.

What are beignets? 

Ooh la la! How can anyone ever resist beignets? These irresistible square pastries are a classic breakfast staple in New Orleans that have made their way into the hearts of many across the world as a way to start the day, to enjoy as dessert or even as a midnight snack.

While they are considered a French pastry, the word ‘beignet’ comes from the early Celtic word ‘bigne’ meaning, ‘to raise’, and the dish is believed to have its origins in ancient Rome. 

Today, these fried French fritters are common treats sold at bake sales, enjoyed as part of an afternoon tea or as an indulgent after-dinner dessert.

Beignet vs doughnut: is there a difference?

Beignets are a type of doughnut, but they are usually square instead of the traditional round doughnut shape. They are not glazed or coated in icing and are not usually filled with jam or cream. French beignets are made with choux pastry, while the New Orleans beignet, the style our recipe is based on, is made with yeast to help the dough rise.

Can you cook beignets in an air fryer?

Baking these treats is one option when it comes to different methods for how to make beignets. To reduce the amount of deep frying, you can switch to making beignets in an air fryer. Preheat the air fryer to 180ºC. Prepare a silicone mould with nonstick spray and scoop in the batter. Cook for 10 minutes. Transfer beignets to baking paper. Return to the air fryer for another 4 minutes. Dust generously with icing sugar.

What do you eat with beignets?

These tasty treats are best served warm and dusted with icing sugar. They go well with hot chocolate. You can also enjoy fried homemade beignets with a side of fresh jam for dipping and a cup of coffee. Alternatively, you can eat them the same way you would any other style of warm doughnut: on its own, with fresh fruit, a serving of ice cream or drizzled with your favourite sweet topping. The sky’s the limit.

FAQs

Beignets

Beignets
  • Makes20
  • Cook time15 minutes
  • Prep time20 minutes, + 1 hour 40 mins standing time
Ingredients
  • 3/4 cup (185ml) lukewarm water
  • 1/2 cup (125ml) milk
  • 2 tsp (7g sachet) dried yeast
  • 1/3 cup (75g) caster sugar
  • 1 free-range egg, lightly whisked
  • 40g butter, melted
  • 1 tsp vanilla extract
  • 3 1/2 cups (525g) plain flour
  • Vegetable oil, to deep fry
  • Sifted icing sugar mixture, to dust
    Description

    It’s time to indulge in the French/New Orleans pastry, the beignet. This light and fluffy deep-fried pastry is the perfect accompaniment to afternoon tea.

    Method
    1. Step 1

      Place the water, milk, yeast and 1 tsp of the sugar in a large bowl. Set aside for 10 mins or until the mixture is frothy.

    2. Step 2

      Add the egg, butter, vanilla, remaining sugar and half the flour. Stir to combine. Add remaining flour and stir until a soft dough forms.

    3. Step 3

      Turn out dough onto a floured surface. Use your hands to bring the mixture together into a smooth ball. Place the dough in a large lightly greased bowl. Cover and place in a warm, draught-free place for 1-1 1/2 hours or until dough doubles in size. Use your fist to punch down the dough.

    4. Step 4

      Roll out dough on a lightly floured surface into a 16cm x 25cm rectangle about 1-2cm thick. Cut into 4-5cm squares.

    5. Step 5

      Add enough oil to a medium saucepan to come 6cm up the side of the pan. Place over medium-high heat to 180°C (when oil is ready, a cube of bread turns golden brown in 15 secs). Deep-fry dough squares, in small batches, for 1-2 mins each side or until puffed and golden. Use a slotted spoon to transfer to a plate lined with paper towel. Dust generously with icing sugar. Serve warm.