Beignets (Creole) Recipe

Beignets (Creole) Recipe



1 C
4 oz.
Unsalted Butter
1/4 TSP
Emergency Essentials Iodized Salt
Emergency Essentials White Sugar
1 C + 2 TBSP
Emergency Essentials White Flour
Eggs (fresh eggs help the Beignets puff up or reconstitute 2/3 Cup Emergency Essentials Whole Egg Powder and 2/3 Cup warm water)
Emergency Essentials Imitation Vanilla Powder
Canola Oil for Frying
Emergency Essentials Powdered Sugar


  1. In a small saucepan, combine butter, water, sugar, and salt. Bring to a rapid boil.
  2. Remove from heat and add flour (all at once), stirring vigorously
  3. Return to low heat and cook, beating briskly, until dough pulls away from sides of pan and forms a ball.
  4. Remove from heat and add eggs one at a time, beating well after each addition.
  5. Beat by hand or with electric mixer on medium until smooth, glossy, and elastic. Stir in vanilla.
  6. Either drop by teaspoons into hot oil, or roll on floured surface to about an inch thick and cut into 2 x 2 squares. Drop squares into three inches of oil at 370° F.
  7. Fry for about 3 minutes; drain on paper towels, and serve topped generously with powdered sugar.

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Additional Info Beignets (Creole) Recipe

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