Enjoy these crispy, golden New Orleans-style beignets. Made with evaporated milk, they are best served warm with a generous dusting of icing sugar

  • Prep:20 mins
    Cook:20 mins
    plus overnight chilling
  • More effort

Nutrition per serving

  • kcal 120
  • fat 7g
  • saturates 2g
  • carbs 11g
  • sugars 0g
  • fibre 0.4g
  • protein 2g
  • salt 0.3g


  • 4g fast-action dried yeast
  • 250g strong white bread flour, plus extra for dusting
  • 25g caster sugar
  • 125g evaporated milk
  • 1 medium egg
  • 25g unsalted butter, melted
  • 1.5l rapeseed or vegetable oil, for the bowl and deep-frying
  • icing sugar, for dusting


  1. Mix together the yeast, flour, sugar and 1 tsp sea salt in the bowl of a stand mixer. Whisk together the evaporated milk and egg and tip into the bowl with the melted butter and 60ml just-boiled water. Knead on a medium speed for 2 mins in the stand mixer, or for 5 mins on a lightly floured work surface, until smooth. Shape the dough into a ball and put in a large, lightly oiled bowl. Cover with a damp tea towel and chill for 8-24 hrs.

  2. Roll out the dough on a lightly floured work surface into a roughly 20 x 25cm rectangle about 1cm thick. Cut into 20 x 5cm squares.

  3. Pour the oil into a deep stock pot or saucepan, so it is no deeper than one-third full. Or, use a deep-fat fryer. Heat the oil to 175C. Line a baking tray with kitchen paper. Fry the beignets in batches for 3 mins, turning occasionally with tongs, until puffed up and golden brown. Lift the beignets onto the paper to drain, then move to a wire rack, dust generously with icing sugar and serve warm.

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