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Donne 24 beignets.


2 hours 2 minutes


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  • To deep fry, Mazola® Corn Oil
  • 2 cups bread flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons Fleischmann's® Baking Powder
  • 1/2 cup buttermilk
  • 1/2 cup water
  • Extra bread flour for rolling beignets
  • Powdered sugar



  1. Preheat oil for frying to about 350°F. Oil should be at least 2-inches deep, if a deep fat fryer isn't available an electric skillet works well for frying beignets.
  2. Combine 1 cup flour, undissolved yeast, sugar, salt and baking powder in a large bowl. Heat buttermilk and water to very warm (120°F to 130°F). Mixture may look curdled. Add to flour mixture and mix until well combined. Add remaining 1 cup flour and mix well. Dough will be sticky.
  3. Place dough on very generously floured surface. Roll dough to a 9 x 15-inch rectangle, adding more flour as needed. Cut into squares, 4 x 6.
  4. Fry 3 to 4 beignets at a time, turning occasionally until well browned, about 2 to 3 minutes. Remove from oil and drain on paper towels. Cool a few minutes, then generously sprinkle with powdered sugar. Serve immediately.


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