beignet recipe


  1. 1 0.25 oz packet instant dry yeast
  2. 3/4 C water
  3. 1/2 C evaporated milk
  4. 1 tsp + 1/3 C sugar
  5. 1/2 tsp kosher salt
  6. 1/2 tsp baking soda
  7. 5 C Shawnee Best All-Purpose Flour
  8. 3 T softened butter
  9. 1 tsp vanila extract
  10. 1 egg
  11. 1 T olive oil
  12. 1/4 C powdered sugar
  13. 48 fl oz vegetable oil

2 hours, 45 minutes

These tiny, fluffy pillow-like breads are a light treat for breakfast or dessert. When you add praline sauce to each bite, it’ll whisk you away to a down home country road where life is slower.



  1. Leave the butter out to soften 
  2. In a large bowl or stand mixer, pour water, 1 tsp sugar, and instant dry yeast and let sit for 5 minutes 
  3. In a medium bowl, whisk kosher salt, baking soda, and Shawnee Best All-Purpose Flour 
  4. Pour medium bowl into the large bowl or stand mixer and mix for 3 minutes in the stand mixer (or 4 minutes if using your hands)
  5. In a small bowl, whisk egg, evaporated milk, 1/3 C of sugar, softened butter, and vanilla extract. Then, add to the large bowl or stand mixer
  6. Lightly grease a clear glass bowl with olive oil and add beignets dough covering for 2 hours 
  7. Generously dust your countertop with Shawnee Best All-Purpose Flour and remove dough from the bowl 
  8. Roll out the dough 1 ½ inch thick and cut squares 2 by 2 inches wide
  9. Leave dough out to rest for 30 minutes, and begin to heat vegetable oil in a fryer at 375°
  10. Once vegetable oil is heated, drop 7 beignets at a time for 1-2 minutes on each side, then remove
  11. Place on a baking sheet lined with paper towels to remove excess oil
  12. Finish by plating and sprinkling powdered sugar on top 

Cool and serve with praline sauce to bring out that true country flavor!

Prep Time 2 hours 45 minutes 

Cook Time 2 minutes