Puffy Pillow Beignets

August  1, 2013
2 Ratings
Author Notes

A Japanese-inspired yeast donut that incorporates the use of tapioca flour to give these beignet an unique chewiness. And a tiny bit of baking powder creates a hollow center, ready to be filled with your wildest imaginations. —Mandy @ Lady and pups

  • Prep time 3 hours 15 minutes
  • Cook time 30 minutes
  • Makes 20
  • 1/2 cup all purpose flour
  • 1/2 cup tapioca flour
  • 1/2 teaspoon instant dry yeast
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking powder
  • 1/2 cup whole milk
  • 1 tablespoon sweetened condensed milk
  • 1 tablespoon unsalted butter, room temperature
  • 2 1/2 cups vegetable oil, plus more as needed for frying
  • 1 cup powdered sugar for dusting
In This Recipe
  1. In one large bowl, mix together all purpose flour, tapioca flour, dry yeast, salt and baking powder. Add whole milk and stir the dough together with a wooden spoon until smooth. Then add the sweetened condensed milk and unsalted butter, and stir again until the dough is smooth and very sticky. Cover the bowl tightly with plastic wrap and let it proof under room temperature until doubled in size, 1 to 2 hours.
  2. Generously dust the working surface with flour. Scrape the dough out of the bowl onto the surface and dust the top with more flour. Pat the dough down and use a dough scraper to fold the dough onto itself like folding a letter. Turn it 90 degrees and fold again. Keep in mind that this dough is very sticky and you will need to continuously dust it with more flour to work with it. Then roll the dough out into a thin sheet about 1/8-inch (0.25 cm) thick. You can now cut the sheet into square shapes (which is easier and faster), or use a pastry cutter to cut out little rounds (gather the remaining scrap, roll it out and cut again until the dough is used up).
  3. Place the pieces on a flour-dusted baking sheet covered with plastic wrap. Let it rise under room temperature again for 1 hour until poofy.
  4. Heat 2 cups of vegetable oil in a deep and narrow pot on medium-high heat. The smaller and deeper the pot is, the less oil you’ll need for frying. Once you stick a wooden chopstick into the oil and it starts bubbling on the edges, the oil is ready for frying. Start frying 2 to 3 pieces at a time. Once the dough gets heated, it will start to puff up. Flip it immediately before the first side gets browned—otherwise, it will always revert back to the same side because of the air on the inside. Keep flipping it a few times until both sides get golden browned.
  5. Remove with a slotted spoon and place on a cooling rack to drain. Repeat with the rest of the pieces.
  6. Dust generously with powdered sugar and serve while they're still warm.

See what other Food52ers are saying.

  • Martha E. Ojeda
    Martha E. Ojeda
  • Nancy
  • Penny LaPrade
    Penny LaPrade
  • HalfPint
  • Graydon Powell
    Graydon Powell

20 Reviews

Martha E. June 8, 2016
Did anybody have a hard time with the dough being way too sticky???
Nancy February 23, 2016
This is the hot roll mix beignets recipe I think aleeda is referring to.
aleeda February 4, 2016
After making scratch beignets for years, and wondering how I could get the Cafe du Monde beignet mix on the regular, I stumbled across a recipe using hot roll mix, confectioners' sugar and vanilla with an overnight fridge rise. I have yet to return to a scratch recipe, particularly when making beignets for coffee hour (think hundreds of beignets!) the Sunday before Mardi Gras...the tapioca flour and condensed milk combination have made me curious. For this weekend though, it will be old reliable. Perhaps these for Mardi Gras proper!?
Paul B. February 6, 2016
can you send me the recipe you stumbled on???? [email protected]
aleeda February 17, 2016
Paul....I wanted to make sure you got the Beignets recipe....
Jenine February 23, 2016
Hi aleeda...can I get that too please?!!!! [email protected]
Nancy February 23, 2016
Yep! I would love that recipe also. You can't just say stuff like that and not provide a link!! Drives people crazy!
jennifer January 7, 2017
Aleeda, please share the recipe with me, too! I'll do a side-by-side comparison....
Bill R. February 25, 2017
@aleeda can u send recipe?
[email protected]
Penny L. December 20, 2015
I'm going to try these soon
Phil February 12, 2015
Think I could make these the night before and serve them for my co-workers at work the next morning?
Author Comment
Mandy @. February 12, 2015
Phil, I've never tried it before, but you can certainly let it proof in the fridge overnight. If it didn't double overnight, let it do that once returned to room-temperature.
Diane December 14, 2014
Could these be made without dairy?
Yazoolulu December 14, 2014
I think you could substitute just about any non-dairy milk without any problem. I have never had any problem doing that.
Yazoolulu January 5, 2014
I finally made these today - I've had my eye on them for months. I love this recipe. I had previously made beignets in a big skillet, which resulted in lots of splattered oil and a hot, intense experience trying to manage a dozen or so beignets. This recipe is simple. The dough doesn't rise much- the dough gets puffy, but when it cooks in the oil (I used rice bran oil from Trader Joes), they puff up just like the picture. So smart to cook them in a small saucepan, three at a time. Absolutely delicious. I made a double batch and my family inhaled them.
HalfPint September 6, 2013
OMG. Those look beautiful!
Graydon P. August 18, 2013
Janet Ross, if you try to infuse the beignets with raspberry preserves, that will make them more like aebleskivers than beignets.
JanetRoss August 10, 2013
Could these be infused with raspberry preserves?
Archena August 5, 2013
Thanks I never knew Beignets would be made without eggs. Will have to try this for sure
kim P. August 2, 2013
It's printed out and ready to go for tomorrow - thanks for planning my Saturday for me!