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New Orleans Beignets

October 5, 2014 By Sarah Westover McKenna 50 Comments

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This New Orleans Beignets recipe will help you make the perfect treat for brunch or any other time! Absolutely delicious!

Our family has been making these beignets for special mornings for years! YUM!

This morning I came downstairs and my husband was making these New Orleans Beignets.  SCORE!

I immediately grabbed my camera and started snapping pics of the process.  A blogger’s instincts at work…  😉

A tiny detour before the recipe: My husband’s family has made these New Orleans beignets for years and years in the morning during our church’s semiannual General Conference.  We are members of The Church of Jesus Christ of Latter-day Saints, so we always look forward to hearing our leaders sharing messages with us during General Conference weekend that will inspire us to grow closer to Christ and become better people.  I don’t really get religious on my site, and I’m not going to get preachy now, I promise, but if you are interested in what General Conference is all about here is a super short YouTube video that will put it in a nutshell for you.  🙂

Here are my kiddos enjoying what we refer to as our “General Conference Beignets.”  Aren’t they just the cutest little urchins that you have ever seen?

Our family has been making these beignets for special mornings for years! YUM! Our family has been making these beignets for special mornings for years! YUM!

Our family has been making these beignets for special mornings for years! YUM!

Ok, done with the personal and religious stuff.  Thanks for indulging me.  🙂  Let’s move on to the RECIPE!  Yum yum yummer.  I’m gonna walk you through the steps and then I’ll give you the full details.

First you mix up the dough.  The instructions are a bit tricky, so be sure to read through them carefully.  Knead the dough and place it in a greased bowl.  Cover the bowl and allow it to rise for about an hour, or until the dough doubles in size.  Roll out the dough to about 1/4 inch thick and cut into triangles or squares.  Place the dough pieces on a greased cookie sheet and cover with greased (use PAM) cellophane.  Allow them to rise for 30 minutes – 1 hour, or until they have almost doubled in size.

Our family has been making these New Orleans beignets for special mornings for years! YUM!

Heat canola oil to 385 degrees.  Place the dough pieces into the hot oil using a slotted spoon or fry basket like we have.

Our family has been making these New Orleans beignets for special mornings for years! YUM!

Fry the dough pieces about 1-2 minutes and then flip.  Fry about 1-2 minutes on the other side.  The beignets should now be golden brown.

Our family has been making these New Orleans beignets for special mornings for years! YUM!

Our family has been making these New Orleans beignets for special mornings for years! YUM!

Our family has been making these New Orleans beignets for special mornings for years! YUM!

Allow them to cool and bit and top them with powdered sugar.  Now stuff so many into your face that you end up sick.  Or wait . . . is it only me that does that?!  😉 Try one of these east fruit salad recipes to accompany your beignets.

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New Orleans Beignets

Rating  5.0 from 1 reviews

Ingredients
  • 1 cup milk
  • 2 Tablespoons butter
  • 1 Tablespoon brown sugar
  • 1 Tablespoon granulated sugar
  • 3 cups flour
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 1 egg
  • 1 teaspoon salt
  • 1 package yeast
  • powdered sugar.
Instructions
  1. In a small bowl, mix together the flour, nutmeg, cinnamon, salt, and yeast.
  2. Heat milk to scalding. (Steaming but not boiling.)
  3. Place the butter and sugars in a large mixing bowl. Pour the scalding milk over the top of the butter and sugar.
  4. Stir the milk so that the butter melts and the sugar dissolves. ALLOW THE MIXTURE TO COOL TO LUKEWARM. (You don't want to kill the yeast!)
  5. Add HALF of the dry ingredients to the bowl and beat well.
  6. Add the egg and beat well.
  7. Add the rest of the dry ingredients and mix well.
  8. Place the dough on a floured counter and knead about 2-3 minutes, or until it is soft and pliable.
  9. Place your kneaded dough into a large greased bowl. Cover and let rise for about 1 hour, or until doubled in size.
  10. Place the dough onto a floured counter and flour a rolling pin. Roll the dough out to about ¼ inch thick.
  11. Cut the dough into triangles or squares.
  12. Place the dough pieces on a greased cookie sheet and cover with greased (use PAM) cellophane. Allow them to rise for 30 minutes - 1 hour, or until they have almost doubled in size.
  13. Heat canola oil to 385 degrees.
  14. Scoop the dough into the oil using a slotted spoon or fry basket.
  15. Fry for 1-2 minutes and then flip the dough using your slotted spoon or fry basket.
  16. Fry the second side for 1-2 more minutes. Your beignets should now be golden brown on both sides.
  17. Remove the beignets and place them on a paper towel to cool a bit.
  18. Once cooled enough to prevent burning your mouth, dump powdered sugar over the top of the beignets and ENJOY!
3.5.3226

 

Here are some pretty pinnable images for you.  Let me know if you make and love this recipe!  I hope that you do!

Our family has been making these New Orleans beignets for special mornings for years! YUM!

New Orleans Beignets also known as General Conference Beignets

If you enjoyed this New Orleans Beignets recipe then you may like these other brunch recipes as well:

These pumpkin waffles are so delicious!! We make them all fall long, and they are PERFECT with homemade buttermilk syrup! #pumpkinrecipe #pumpkin #waffles

Pumpkin Waffles

Simple recipe for DIVINE homemade buttermilk syrup!

Homemade Buttermilk Syrup

Fabulous Zucchini Bread Recipe! We devour it straight from the oven every time I make it!

Zucchini Bread

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Sarah Westover McKenna

Sarah Westover McKenna

Sarah is the scattered creative mind behind Bombshell Bling. A former elementary school teacher and a current stay-at-home mom, she loves developing her creativity through her blog and her jewelry design business, Bombshell Bling Jewelry. Sarah is a lover of all things vintage, colorful, and BLING. She is also a sweets addict with a major obsession with s'mores.
Sarah Westover McKenna

@bombshellbling

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Latest posts by Sarah Westover McKenna (see all)

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Filed Under: Edible Crafts, featured Tagged With: dough

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Comments

  1. Bethany says

    November 8, 2014 at 10:55 am

    Can you make these at night and then eat them the next morning?

    Reply
    • Sarah Westover McKenna says

      November 9, 2014 at 11:08 pm

      You could, I suppose, but they wouldn’t be the same. Like a day old donut… Best way to have these is piping hot so the grease soaks up the powdered sugar! 🙂

      Reply
  2. Chelsey says

    November 11, 2014 at 9:14 pm

    My family made these 2 days ago for family night! We put them in paper bags with powdered sugar an let the kids shake it. They thought it was a blast and they were SUPER yummy!

    Reply
    • Sarah Westover McKenna says

      November 11, 2014 at 11:02 pm

      YAY!!! I’m so glad you enjoyed them!

      Reply
  3. Victoria says

    March 11, 2015 at 3:24 pm

    Hi there! i have a large jar of yeast. How much is in “1 package” of yeast as per your recipe? I’d love to make these!

    Reply
    • Sarah Westover McKenna says

      March 11, 2015 at 4:04 pm

      It should say on the back of the jar. I think it’s 2 1/4 teaspoons

      Reply
  4. Taylor says

    April 2, 2015 at 1:10 pm

    Approximately how much canola oil did you use?

    Reply
    • Sarah Westover McKenna says

      April 3, 2015 at 10:01 pm

      Enough to fill whatever pot or skillet you are using to the depth of 1 to 1.5 inches.

      Reply
  5. Beth Adams says

    April 6, 2015 at 7:53 am

    Now I want Beignets! I ate these everyday when I was in New Orleans. Thanks for the recipe. Your kids ar eadorable!

    Reply
    • Sarah Westover McKenna says

      April 8, 2015 at 12:01 am

      Thank you!

      Reply
  6. Devin says

    April 6, 2015 at 6:58 pm

    I’ve only had beignets once in my life and I’ve been hankering for them since. This recipe looks so delicious that I’ll have to try it out soon! I think tonight’s treat has already been taken up by spicy cheese popcorn though. (I pop the kernels in roasted chili infused olive oil then sprinkle some dehydrated cheese powder on top. YUM).

    Reply
  7. Dee @ The Kitchen Snob says

    April 8, 2015 at 5:20 pm

    Yum! Thanks for sharing this recipe. I love beignets!

    Reply
  8. All that's Jas says

    April 9, 2015 at 9:22 am

    I’ve never been to New Orleans, but it’s on my bucket list. These beignets will get me one step closer. Thanks for linking up with Thursday Favorite Things!

    Reply
  9. Diane says

    April 10, 2015 at 9:49 am

    I love this recipe for beignets from scratch. I have only read about them in books and my curiosity factor is hitting the red line. Must try these!
    I found you at the #Purebloglove party. Thanks so much for linking up with us there. Hope to see you next week! Pinning and sharing!

    Reply
    • Sarah Westover McKenna says

      April 10, 2015 at 6:29 pm

      You’ll love them!

      Reply
  10. Christine says

    April 11, 2015 at 10:50 am

    Hi Sarah, I love beignets. There is nothing like a hot beignet and yours look mouthwatering! Thank you for sharing at #OMHGWW! Looking forward to seeing you next week!
    Enjoy your weekend! xo Christine @ CherishingaSweetLife

    Reply
    • Sarah Westover McKenna says

      April 11, 2015 at 8:44 pm

      You are right – there is NOTHING like a hot beignet. Mmmmm…..now I’m hungry! 😉

      Reply
  11. Angela McKinney says

    April 11, 2015 at 1:55 pm

    I have never had or heard of these before bu they look yummy. Thanks for sharing at #HomeMattersParty

    Reply
  12. Carrie @ Curly Crafty Mom says

    April 11, 2015 at 7:00 pm

    I went to New Orleans when I was a teen and remember having these. I would love to try your recipe to recreate them at home for my family!

    Reply
    • Sarah Westover McKenna says

      April 11, 2015 at 8:43 pm

      Let me know if you like them! 🙂

      Reply
  13. Jennifer Dawn says

    April 15, 2015 at 12:49 am

    These look wonderful! It looks like you had some great helpers too! Love the sugary smile on your little one’s face!

    Reply
    • Sarah Westover McKenna says

      April 15, 2015 at 12:21 pm

      Thank you! 🙂

      Reply
  14. Marlene Sundheimer says

    April 19, 2015 at 12:32 pm

    Thank you for sharing your recipe, and the sweet photos of the little ones, so cute=) These look and sound delicious! Hope my dough rises okay. Cross my fingers.

    Reply
  15. Sadie says

    May 20, 2015 at 10:39 am

    We eat these too but mix butter and honey up and use that to top them! SOOOO good!

    Reply
    • Sarah Westover McKenna says

      May 21, 2015 at 4:14 pm

      That sounds amazing!

      Reply
  16. Brianna says

    May 21, 2015 at 4:13 pm

    Can I make the dough the night before and pull them out to rise in the morning before cooking them?

    Reply
    • Sarah Westover McKenna says

      May 21, 2015 at 4:15 pm

      Nope. 🙁

      Reply
  17. Kate Mc says

    June 4, 2015 at 8:26 am

    Hi there! Super excited to try these out for our Southern BBQ Potluck night! I’m curious though, how many pieces does this recipe make?

    Reply
    • Sarah Westover McKenna says

      June 4, 2015 at 12:19 pm

      Maybe a couple dozen? I’ve never counted, sorry.

      Reply
  18. Ana says

    September 2, 2015 at 6:35 pm

    Hello!
    Can you tell me how much a “package of yeast” yields? Because I buy yeast by the pound to make bread so I’m not too sure how much I have to use for this.
    Thanks a million!

    Reply
    • Sarah Westover McKenna says

      September 2, 2015 at 10:53 pm

      2 1/4 teaspoons

      Reply
  19. Jerri Poe says

    September 5, 2015 at 9:10 pm

    i am not to smart about cooking. Is this plain flour or self rising? You kids are adorable!!

    Reply
    • Sarah Westover McKenna says

      September 6, 2015 at 8:08 pm

      Plain. And thank you! 🙂

      Reply
  20. Kesha says

    November 24, 2015 at 11:21 am

    Do you use an electric mixer, or do you mix by hand?

    Reply
    • Sarah Westover McKenna says

      November 25, 2015 at 9:46 am

      Electric

      Reply
  21. Kayelee Bjornestad says

    December 31, 2015 at 8:08 am

    I am a bit confused. In your writing, you say to allow the dough to double in size. Yet in the recipe, it only says let rise one time. Thanks, Kayelee

    Reply
    • Sarah Westover McKenna says

      January 4, 2016 at 6:11 pm

      I’m so glad you asked!! I hadn’t noticed that typo. Yes, double rise. Sorry for the slow response.

      Reply
  22. Sarah says

    July 11, 2016 at 10:33 pm

    I made these last night and they turned out great! I didn’t think they were going to…my dough was extremely sticky and I was worried if I kept adding flour it would ruin the flavor. So I added just enough so I could get it into the greased pan to raise. What did you use to cut them? I need a pizza cutter or something…I used a sharp knife but they came out quite “rustic”. It made almost 2 dozen and I tossed some in powdered sugar, some in cinnamon sugar, some with honey. I actually liked them better day after…I have eaten soo many today! Thank you!

    Reply
    • Sarah Westover McKenna says

      July 11, 2016 at 11:22 pm

      Pizza cutter! I must admit, ours have never lasted to the second day. 😉

      Reply
      • Sarah says

        July 13, 2016 at 9:19 pm

        Hi again…just wanted to say we made these again to take to a bbq for dessert and they disappeared quite quickly! This time, instead of a knife, I used a metal cup with a sharp lip as a kind of cookie cutter and they puffed up like a dream in the oil.

        Reply
        • Sarah Westover McKenna says

          July 14, 2016 at 10:19 am

          Great idea! I’m so glad you are loving them as much as we do!!

          Reply
  23. Sarah N. says

    August 28, 2016 at 8:08 am

    Loveee beignets cannot wait to make these! But when you add the yeast in, do you need to wait for it to foam and activate or can we move on to adding the flour right after?

    Thanks for sharing!! ?

    Reply
    • Sarah Westover McKenna says

      August 29, 2016 at 3:39 pm

      I usually wait, but my husband doesn’t, and he’s the better cook! 🙂 So, basically, either. Follow your gut.

      Reply
  24. Jess says

    April 17, 2018 at 9:25 am

    I’ll take 20 of these! YUM!

    Thanks for joining Cooking and Crafting with J & J!

    Reply
  25. Cherryl Ehlenburg says

    April 17, 2018 at 7:07 pm

    My mouth is watering just looking at these. I can hardly wait to try them!

    Reply
  26. Mother of 3 says

    April 18, 2018 at 6:33 pm

    These look amazing! We had New Orleans beignets when we were at Disney and they were fantastic. Pinned.

    Reply
  27. Sheri says

    April 19, 2018 at 12:42 pm

    These look yummy! Thank you for sharing at the To Grandma’s House We Go DIY, Crafts, Recipes and More link party! Pinned!

    Reply
  28. Helen at the Lazy Gastronome says

    April 21, 2018 at 8:44 am

    Someday I’ll try to make a beignet – you make it look pretty easy! Thanks for sharing your great recipes at the What’s for Dinner party.

    Reply
  29. frugal hausfrau says

    April 24, 2018 at 1:49 am

    Such a fun post! Thanks for sharing these! I love them!! ANd it was getting a glimpse into your life! Happy Fiesta Friday!

    Mollie

    Reply

Trackbacks

  1. New Orleans-Style Beignets Recipes - Simplemost | Kitchen Accessories Bakeware Cookware. says:
    December 12, 2020 at 10:28 am

    […] version from Bombshell Bling suggests using brown sugar, nutmeg and cinnamon to give the dough an added bit of flavor. Because […]

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