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Louisiana Beignets

Louisiana Beignets excerpted from Just Eat by Jessie James Decker.

I grew up eating beignets as if they were the standard doughnut. I didn’t realize they are special to Louisiana, because they were such a constant in my life. These are my favorite doughnuts in the world, and I could eat ten of them. The smell of fried dough and powdered sugar all coming together gets me giddy thinking about it.

Louisiana Beignets excerpted from Just Eat by Jessie James Decker.

Louisiana Beignets

Jessie James Decker
Course Breakfast, Dessert, Snack
Cuisine French
Servings 20 beignets


  • 3/4 cup lukewarm water
  • 1 (1/4-ounce) packet active dry yeast
  • 1/3 cup plus 1 tablespoon granulated sugar
  • 3-1/2 to 4 cups bread flour, plus more for rolling
  • 1 large egg, room temperature, and beaten
  • 3 tablespoons salted butter, melted and cooled
  • 1/2 cup evaporated milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • Vegetable oil, for the bowl and for frying
  • Powdered sugar, for dusting


  • In a small bowl, combine the lukewarm water, yeast, and 1 tablespoon sugar. Set aside to proof until frothy and bubbly, about 10 minutes.
  • To the bowl of a stand mixer fitted with the dough hook, add the yeast mixture, 2 cups flour, the remaining 1/3 cup sugar, the beaten egg, butter, evaporated milk, vanilla, and salt. Mix on low speed until combined. Add 1-1/2 cups flour, 1/2 cup at a time, and continue mixing on low speed until a soft dough forms, 5 to 6 minutes. If the dough is still too sticky to work with, continue adding 2 tablespoons flour at a time, up to an additional 1/2 cup.
  • Lightly oil a large bowl. Form the beignet dough into a ball and add to the bowl, cover with plastic wrap, and let rise in a warm, dark place until doubled in size, at least 1 hour.
  • On a lightly floured work surface, roll the dough out about 1/3 inch thick. Cut into 2 x 2-inch squares.
  • Fill a Dutch oven or deep pot with enough oil to cover by 3 inches and heat to 370°F. Working in batches of two or three, fry the beignets until golden and puffy, 1 to 2 minutes on each side.
  • Transfer the beignets to a paper towel–lined plate and dust with a generous amount of powdered sugar. Serve warm.


Just Eat by Jessie James Decker (© 2023). Photographs by Liz Schnoch. Published by Harper Collins.Recipe reprinted with permission from Just Eat by Jessie James Decker (Harper Collins, 2023). Photography by Liz Schnoch.
Keyword Bread flour, Butter, Eggs, Evaporated milk, Jessie James Decker, Just Eat, Powdered sugar, Sugar, Vanilla extract, Yeast

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