I love waking up with a sweet breakfast morning during the Thanksgiving and Xmas season. Whether it is a Dutch Baby, a simple set of waffles or these lovely Beignets. I know I don't need to travel to Café Du Monde at New Orleans to taste these Beignets, I can simply make these in my home kitchen. So can you!

Beignet is actually a deep fried choux pastry which is popular in France, but somehow it found its way into New Orleans and eventually evolved into a donut served with icing sugar. Beignets are often served with café au lait, a French coffee with milk.

Tho I am not a donut person, but this just blow me away. They are light, fluffy and crispy at the same time unlike the greasy, overly sweet and dense donuts. I love having these Beignets with my strawberry compote. You can of cos serve them as it is or with any homemade or store-bought high quality compote or jam. You can my homemade compote recipe here. I hope you can give this recipe a try and have breakfast in bed not just during the Thanksgiving or Xmas season, but on every other morning.


(Serve 8)

  • Lukewarm Water, 80g

  • Active Instant Dry Yeast, 2 1/4 TSP

  • Eggs Lightly Beaten, 2

  • Evaporated Milk, 180g

  • Bleached All Purpose Flour, 420g

  • Granulated Sugar, 100g

  • Sea Salt, 1 TSP

  • Unsalted Butter Softened, 60g + More For Greasing

  • Canola / Peanut / Vegetable Oil, For Frying

  • Icing Sugar, For Garnishing

  • Homemade Compote, For Serving (Optional)


  • Rolling Pin

  • Pizza Cutter

  • Dutch Oven

  • Wire Cooling Rack


  1. Please visit my “Sqirl Inspired French Toast” for the compote recipe.

  2. In a bowl, add in water and yeast.

  3. Stir to dissolve the yeast.

  4. Set aside for 5 mins.

  5. After 5 mins, the yeast mixture should become foamy.

  6. Add in eggs and milk.

  7. Lightly whisk to combine well.

  8. In a large mixing bowl, add flour, sugar, salt and butter.

  9. Lightly stir to combine well.

  10. Create a well in the middle.

  11. Add the yeast mixture into the well gradually while still mixing.

  12. Mix to combine well or until it comes together as a dough.

  13. Knead the dough inside the bowl until all the nooks and crannies of flour is kneaded into the dough, about 5 mins.

  14. The dough should be very tacky.

  15. Transfer the dough out onto a working surface and continue kneading for another 5 to 8 mins until smooth and slightly tacky. It should pass the "window-pane" test.

  16. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time.

  17. Generously grease the bowl with butter..

  18. Transfer the dough back to greased bowl.

  19. Cover with cling film and let rise for 2 hrs or until doubled in size.

  20. Punch down the dough to deflate the air.

  21. Divide the dough into halves.

  22. Transfer the dough onto a lightly floured surface.

  23. Using a rolling pin, roll out the dough into a rectangular shape with a thickness of about 1/4 inch thick.

  24. Cover with a damp lint free kitchen towel and let it rise for 30 mins.

  25. It should have risen to about 1/2 inch thick and is light and fluffy.

  26. Using a pizza cutter, cut them into squares.

  27. Add oil into a dutch oven, about 2 inches in depth, over medium heat.

  28. *To check if the temperature of the oil is ready, place a wooden chopstick into the oil.

  29. If bubbles start to form, the temperature is ready for frying.*

  30. Gently drop the dough into the oil away from you.

  31. Deep fry until golden brown on both sides.

  32. Remove from heat and drain off excess oil in a wire cooling rack or a plate lined with kitchen paper.

  33. Repeat the steps for the remaining dough.

  34. Transfer the beignets onto a serving plate.

  35. Lightly dust some icing sugar over the top.

  36. Serve with your favorite compote or jam.

#beignet #indulgence

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