Skip to main content

Springtime Beignets

So, I got a text from my husband with a link to an article about Mardi Gras, and Fat Tuesday, and beignets.  Can you make these? Since he rarely makes requests, I told him sure.   Then the worry set in.  Yeast dough! Now, I made great strides towards conquering my fear of yeast in 2017, but there's still always that little doubt in the back of my mind.  But I pushed it aside, and got to work.

The dough comes together quickly, but my guys are not patient enough to wait 4 hours (or overnight!) for something to rise.  My new oven has a bread proof setting, so I used that and it was ready to go in a little over 2 hours.   It rolls out like a dream.  Frying them up goes quickly if you are organized and have eager helpers standing by to dust them with powdered sugar.  

These were perfectly pillowy sweet bundles of goodness.  My regularly scheduled eating healthier campaign will resume tomorrow, there was no way I was going to miss out on these!  Thanks so much to  Kathi H. for sharing her recipe.  

Springtime Beignets

 Springtime Beignets


  • 1/4 cup butter
  • 3/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup plus 2T warm water (120 to 130ยบ)- divided
  • 1/2 cup evaporated milk
  • 1 package quick rise yeast (1/4 oz)
  • 1 large egg
  • 3 1/4 to 3 3/4 flour
  • Oil for frying
  • confectioner's sugar


  1. Beat butter, sugar, salt and cinnamon until crumbly. Beat in 1/2 cup water and evaporated milk. In another bowl, dissolve yeast in remaining water; add to milk mixture. Beat in egg until blended.
  2. Add 2 cups flour; mix until well blended. Stir in enough remaining flour to form a soft dough (dough will be sticky). Place in a greased bowl, turning once to grease the top.
  3. Cover; refrigerate 4 hours or overnight.
  4. Bring dough to room temperature. On a floured surface, roll dough into a 16x12-in. rectangle.
  5. Cut into 2-in. squares. In an electric skillet or deep fryer, heat oil to 375°. Drop beignets, a few at a time, into hot oil.
  6. Fry until golden brown, about 1 minute per side. Drain on paper towels. Dust with confectioners' sugar.
Yield: 4 dozen.
Mardi gras, beignets, Fat Tuesday
Created using The Recipes Generator


Debbie B said…
This looks easy enough. Won't even need my trusty bread machine. Going to put these on my list to try but will have to be on a day i'm feeding lunch to the guys because looks like it would wreck my diet
Jolene said…
Good plan! My guys made short work of them, but I really enjoyed the one that I had :)

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Lemon Pizzelles

  One of the first cookies I can remember eating is a pizzelle, and I'm still a huge fan today.  Even though you need a special iron to make them, the rest of it is really so simple. This time around I took the basic pizzelle recipe and instead of vanilla or anise, I used Adams lemon extract. I also used some of their yellow food coloring to distinguish them from my regular pizzelle.