Summertime Beignets Recipe

Beignets are my favorite memory from my childhood. We use to have them along the beach in Casablanca, smells of summer and happiness, they’re forever linked to that feeling of freedom and carelessness in my mind. That’s why they’re my favorite pastry to have, they’re soft and squishy, hot because I like my food better when it’s scalding (general life preference) and I just found the perfect recipe to make them as fluffy and round as they are in my dreams. Yes I sometimes dream of donuts, don’t judge me.


Ingredients :

  • 300 g flour
  • 1 egg
  • 20 cl warm milk
  • 1 sachet of baking powder
  • 1 sachet of vanilla sugar (or a teaspoon of vanilla extract)
  • 20 g yeast
  • 3 tbsp sugar
  • 1 tbsp oil
  • warm water
  • Oil for frying
  • Sugar for coating


  • Mix the yeast with a tbsp of sugar and a little bit of warm water in a cup and leave it to rest.
  • In the meantime, pour all the ingredients in a bowl except the milk and start kneading the dough (with a robot or by hand it’s how you feel most comfortable). Pour the milk gradually while you continue working the dough.
  • Once you’re done with the milk, add your yeast concoction and continue kneading.
  • If your dough is sticky, add a little bit of flour it and work it with your hands.
  • Cover your dough and let it rise for an hour.
  • After your dough has risen, transfer it to a flat surface and spread it out thinly. Cut round shapes in your dough, and a little hole inside each one (I use the icing bag pipe thingie, but you could use whatever you find).
  • Let your beignets rise a little while heating up your oil, I use my frying pan and I put it at 170C.
  • Fry your beignets for two to three minutes on each side, while being careful they don’t get burned and turn a nice warm color.
  • After taking them out of the pan and onto kitchen paper to absorb oil, put some sugar in a bowl and coat your beignets.

It’s time to make some Moroccan mint tea, invite your friends over and have a party !


beignets dipped in sugar

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1 Comment

  • Pancakes and Wafflez - Bruxelles Waffles with Nutella & Ice Cream - Pancakes and Wafflez

    […] of « let the dough rise for two hours » type of direction. I recently made beignets but I decided to do that at like 3pm, so more than enough time for them to be ready by […]

    mai 12, 2017 at 11:47
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