Beignets with Raspberry Sauce

Overhead view of Beignets with Raspberry Sauce

These homemade beignets are light, fluffy, yet crunchy on the outside, and the perfect vehicle for mountains of powdered sugar and raspberry glaze.


  • 1 cup Water – 100-105 Degrees
  • 3 Tbsp Sugar
  • 1 Envelope Quick Rise Yeast
  • 3 Cups Flour
  • ¾ tsp Salt
  • 2 Eggs
  • 2 Tbsp plus 2 quarts Vegetable Oil
  • ½ cup Powdered Sugar
  • ½ cup Seedless Raspberry Jam
  • 12 Tbsp Water



  1. In a mixing bowl with a dough hook attachment, combine water, 1 Tbsp Sugar and yeast. Let the yeast rest until foamy – 5 to 10 minutes.
  2. In a large mixing bowl, whisk together flour, remaining sugar and salt.
  3. Into the yeast mixture, mix in the eggs and 2 Tbsp Vegetable oil.
  4. Into the mixture, with the mixer on low, slowly add in the flour and knead until the dough comes together.
  5. Remove the bowl and dough attachment from the mixer, covering the bowl with plastic wrap and placing in fridge until doubled in size – 1-2 hours.


  1. On a heavily floured surface, roll out the dough until ¼” thick – Make sure to sprinkle the top of the dough with flour before rolling so the dough doesn’t stick to the rolling pin.
  2. Using pizza cutter, cut dough into several rectangles, and squares 2×2 inches, or so. They don’t have to be exact.
  3. Pour oil into a large dutch oven or electic skillet that measures 1 ½ inches deep. Heat to 350 degrees.
  4. Place a few beignets into the heated oil. Fry on each side until deep golden brown, about 2-3 minutes and then flip to continue frying.
  5. Remove beignets from oil and place on a paper towel lined baking sheet or cooling rack to drain.
  6. Dust beignets with powdered sugar, best if served immediately.

Raspberry Sauce:

  1. In a small sauce pan whisk together jam and water until smooth and heated.
  2. Serve immediately with sugar coated beignets.


Adapted from Cook’s Country New Orleans Beignets

Keywords: easy beignet recipe, french donuts, new orleans dougnuts