Try Tom Clements's beignets recipe, a popular sweet treat in the Cajun and Creole cooking of southern America. Next, try our prawn gumbo, Viet-Cajun fried prawns. Beignets are immensely popular in New Orleans, get them at iconic Café Du Monde, and read our guide to New Orleans here.


  • 560g plain flour, plus extra for dusting
  • 50g caster sugar
  • 10g fast-action dried yeast
  • 1 lemon, zested
  • 200ml whole milk, tepid
  • 8 egg yolks (freeze whites for other recipes, they can be kept frozen for up to a year)
  • 100g unsalted butter, melted
  • oil, for frying, plus extra for proving
  • icing sugar, to serve


  • STEP 1

    Add the flour, sugar, yeast, lemon zest and a pinch of salt to the bowl of a stand mixer, whisking together. Combine the milk, yolks and butter in a large jug. Fit the mixer with a dough hook and gradually add the liquid to the bowl, mixing on a medium speed for 3-4 mins or until you have a smooth dough. Scrape the dough into a large, oiled bowl, loosely cover and leave in a warm place, waiting for the dough to double in size, about 1hr-1hr 15 mins.

  • STEP 2

    Lightly flour a worksurface and scrape the dough onto it. Using a rolling pin, roll out the dough to a 20cm x 25cm rectangle, about 1½ cm thick. Cut into 18 ½cm squares, transfer to a lined baking tray and loosely cover with a tea towel. Leave for 1 hr in a warm place or until almost doubled in size.

  • STEP 3

    Line a baking tray or plate with kitchen paper and leave close to where you will be frying. Heat the oil in a large, wide pan (the oil should be no more than halfway up the pan). Once it reaches 150C or a cube of bread lightly browns, add the squares of dough in batches of 4. Cook for 3-4 mins, turning frequently, until puffed up and golden all over. Transfer to the tray and allow to cool before serving the beignets dusted generously with the icing sugar.


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