French Beignets recipe made without yeast. French fritters for Mardi Gras/Shrove Tuesday. No rise beignets.
Breakfast, Desserts

French Beignets: Easy No-Rise French Donuts

French Beignets are a wonderful treat for special occasions like Mardi Gras. This particularly recipe is a no rise version handed down to me by my Great Grandmother Helene Lalanne.

French Beignets recipe made without yeast. French fritters for Mardi Gras/Shrove Tuesday. No rise beignets.

There are two different kinds of Beignets, some with yeast that need to rise overnight and more fritter-like ones without any leaveners. This Lalanne family recipe is the kind without yeast.

I remember sitting at a family gathering decades ago listening to my great grandmother and her sister talking about how hard it was stirring all of the eggs into these. So, I never made them until last week. I love Gram and Aunt Olga but, really, it wasn’t that hard. I think they just didn’t want to be talked into making them again.


My brother, the NOLA boy in his heart if not by birth, was impressed that I made them, but he did have to make one critique: I skimped on the powdered sugar. Sigh! His precious nephew K-Rex thought there was plenty. And he tested four just to be sure…

Boy eating Beignets -



Meal type Breakfast, Dessert
Occasion Spring Recipes
Region French
Classic French Beignets made without yeast.


  • 2 cups all purpose flour
  • 2 cups water
  • 1 tablespoon sugar
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 8 Large eggs


Mix the eggs in to the dough by hand to prevent gluten forming and making the fritters tough. It gets easier after each egg.


Boil water, sugar, salt, and butter together. Add flour all at once.
uncooked Beignet dough
Cook until dough leaves the sides of pan. Remove from fire; cool for a few minutes.
cooked Beignet dough -
Add eggs one at a time and mix until absorbed. Keep going--it’s hard work.
adding eggs to Beignets -
Drop by the teaspoonful in hot fat. They will turn over by themselves.
Beignets cooking in oil -
Cook until golden. Drain on paper towels. Sprinkle with powdered sugar. Serve hot or warm.


Until next time, happy eating!

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