Bake beignet

Bake beignet


  • 3/4 teaspoon instant yeast
  • 3/4 cup warm water
  • 2 1/2 tablespoon caster sugar
  • 1/4 cup evaporated milk
  • 1 egg
  • 1/2 teaspoon salt
  • 1 3/4 cup bread flour
  • 1/4 cup cake flour
  • Some icing sugar for coating


  1. Mix and stirred yeast, water and sugar in a big bowl and rest aside for 10-15 mins.
  2. Whisk evaporated milk, egg and salt in another bowl.
  3. Pour milk mixture into yeast mixture.
  4. Sieve bread and cake flour in order to mix well.
  5. Pour half of the flour into the wet ingredient mixture and use spatula to mix well.
  6. Pour the other half of the flour together with butter into the mixture and knead till well combined with smooth dough by hand or electric kneading hook.
  7. Transfer the dough into a clean bowl and let if proof for 2 hours.
  8. Punch the dough, roll and you can start shaping. Let it proof for another 10-15 mins after shaping.
  9. Grease some oil onto the muffin pan and place the dough in.
  10. Bake in pre heated oven at 180 degrees for 15 mins. (Baking time vary for different oven as I see most of the baking time is about 175 degrees for 12-13 mins)
  11. If you were to deep fry then you just deep fry till golden brown will do.
  12. Put icing sugar and the beignet into a zip lock bag, shake till well coated.

Extra notes

This can yield about 15 balls and so you can keep the unfinished dough into the fridge for 1-2 days.
Take the dough out from the fridge and rest till it is at room temperature only bake or deep fry.

Recipe adapted from the following links with step by step pictures.