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Attention all lovers of soft and sweet pastries! Indulge in the goodness of these classic New Orleans-style beet pancakes, which are perfect for breakfast, dessert, or any time in between. This recipe is easy to follow and produces a delicious treat that will have you eating more.

Who doesn’t love a soft and luscious pastry that melts in your mouth with every bite? Beignets are one of those classic treats that everyone should try at least once. With this easy-to-follow recipe, you can make them in the comfort of your own home. Whether you’re whipping up a batch for a lazy weeknight breakfast or treating your friends and family to a delicious dessert, these New Orleans-style beets are perfect. So put on some jazz, pour yourself a cup of coffee, and get ready to savor every last bite of these delicious pastries.

A brief history of Beignets

Beignets have been around for centuries and originated in France. They were introduced to New Orleans by French colonists and are now a staple of the city’s cuisine. Donuts are traditionally served with a generous dusting of powdered sugar and a cup of coffee, making them the perfect breakfast or dessert.

Dough Tips

Achieving the perfect dough consistency is key to making the perfect cookie. When making the dough, it is important to add the flour slowly to ensure the dough is soft and sticky but not sticky. Use a dough hook when mixing the dough to get the perfect consistency. The dough should be soft but not too dry, and it should have risen to double its size.

Air Fryer Instructions

For those who want to enjoy the flavor of beets without the added fat, using an air fryer is a great alternative to deep frying. After you cut the dough into small pieces, place them in a single layer in the air fryer basket. Cook the beets at 375°F for 8 to 10 minutes, turning them during cooking.

frequently asked questions

What oil is best for pancakes?

Vegetable oil is the best choice for frying donuts. You can also use canola or peanut oil.

How do I know when the oil is hot enough to fry the pancakes?

Use a thermometer to make sure the oil is at 350°F before frying the donuts. If you don’t have a thermometer, you can test the oil by dropping a small piece of dough into the oil. If the dough sizzles and rises to the surface, the oil is ready.

Can I make beets without a stand mixer?

Yes, you can make the dough by hand, but it may take longer to get the dough to the right consistency. Simply mix the ingredients in a large bowl with a wooden spoon until the dough comes together, then knead on a floured surface until the dough is smooth and elastic.

Can I use other types of flour besides all purpose flour?

All-purpose flour works best for this recipe, but if all you have on hand is bread flour or low-gluten flour, you can try using those as well. Keep in mind that the texture of the donuts may vary slightly.

Can I make the dough ahead of time and then fry the beets?

Yes! After the dough has risen, you can refrigerate it for up to 24 hours. When you’re ready to fry the donuts, let the dough come to room temperature before rolling and cutting.

Overhead view of a pile of donuts on a dessert plate.

freezing instructions

To freeze donuts, place them in a single layer on a baking sheet and freeze until set. Once frozen, transfer them to a freezer bag or airtight container. When you’re ready to enjoy them, simply pop them in the oven or microwave and reheat until warmed through.

Storage and Reheating Instructions

Store leftover beetroot in an airtight container or plastic bag at room temperature for up to two days. For longer storage, freeze beetroot. To reheat, bake donuts in a preheated 350°F oven for 5 to 7 minutes, or microwave for 10 to 15 seconds.

If you liked this recipe, you might be interested in these other delicious dessert breakfast recipes:

watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

A pair of Benet

Attention all lovers of soft and sweet pastries! Indulge in the goodness of these classic New Orleans-style beet pancakes, which are perfect for breakfast, dessert, or any time in between. This recipe is easy to follow and produces a delicious treat that will have you eating more.

Preparation time 1 Hour 30 minute

cooking time 25 minute

total time 1 Hour 55 minute

raw material

  • 1 cup warm milk
  • 1 tablespoon instant dry yeast
  • 2 tablespoon White sugar
  • 1 teaspoon Salt
  • 3 tablespoon salted butter soften
  • 1 big egg
  • 3 cup all purpose flour
  • 2 quart vegetable oil
  • 3 cup powdered sugar


  • In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add the flour. Use the dough hook and turn on low speed.

  • When the flour begins to incorporate into the dough, increase the speed to medium. Add more flour as needed until the dough is soft and sticky but not sticky.

  • Transfer dough to a lightly greased mixing bowl. Cover with a towel and let rise until doubled in size, about 1 hour.

  • Pour enough vegetable oil into the pan to cover 2 inches of oil. Heat to 350°F.

  • It will be easier to work by taking the dough and dividing it into 2 equal parts. Roll each piece into a rectangle.

  • Using a pizza cutter or pocket knife, cut into about 16 pieces. Sprinkle with flour and set aside, or drop directly into hot oil.

  • Fry the donuts for about 90 seconds per side, or until they are a deep golden color. Remove them from the oil and place on a grill or on a baking sheet lined with paper towels to let some of the oil drain off.

  • Working in batches, fry only a few at a time to avoid crowding and prevent the oil temperature from dropping too much.

  • Sprinkle the donuts with confectioner’s sugar while they’re still warm, by dusting them with sugar or dipping them into a bowl filled with confectioner’s sugar.

  • Serve and enjoy!

Serve: 1piece | Calories: 106kcal | carbohydrate: twenty oneG | protein: 2G | fat: 2G | Saturated fat: 1G | Polyunsaturated fats: 0.1G | Monounsaturated fats: 0.4G | Trans fat: 0.04G | cholesterol: 9mg | sodium: 86mg | Potassium: 28mg | fiber: 0.4G | sugar: 12G | Vitamin A: 53unit | calcium: 12mg | iron: 1mg