Cook the Book: Picayune Beignets

You know, not only does John T. Edge's Donuts give you the history of classic treat and tell you the best places to get them, it also gives recipes if you want to try making them at home. This is the first doughnut recipe of the week: Picayune Beignets.

Picayune Beignets

Cook the Book: Picayune Beignets

About This Recipe


  • 1 2/3 cups all-purpose flour
  • 1/2 cup barley flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup buttermilk, at room temperature
  • 1 large egg, at room temperature
  • 1 tablespoon unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 1/2 gallon vegetable oil for frying
  • Powdered sugar for sprinkling


  1. 1

    In a large mixing bowl, combine the all-purpose and barley flours, the sugar, baking powder, baking soda, and salt. Mix well. In a separate bowl, whisk together the buttermilk and egg, then add the melted butter and vanilla, mixing well. Add the liquid ingredients to the dry ingredients and mix well.

  2. 2

    Divide the resulting dough into two balls. On a floured surface, knead each ball 10 to 20 times and roll out with a rolling pin into a 9 x 9-inch square that is 1/8 inch thick. Next, cut the big square into 12 small squares.

  3. 3

    Pour the oil into a cast-iron Dutch oven or other deep, heavy-bottomed pot until it reaches a depth of 3 to 4 inches. Heat the oil over medium-high heat to 370°F. Fry 3 or 4 beignets at a time, turning once shortly after dropping them ino the oil, for about 2 minutes total or until lightly browned on both sides. Remove with a slotted spoon and drain on paper. Sprinkle with powdered sugar.

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