Beignets. Moroccan Doughnuts

  • Beignets. Moroccan Doughnuts
  • Beignets. Moroccan Doughnuts
  • Beignets. Moroccan Doughnuts
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Rated 5 out of 5 based on 1 votes


  • 3 Tbls caster sugar
  • 1/2 tspn salt
  • 1 tspn vanilla extract
  • 1 x egg
  • 1.5 tspn bakers yeast
  • 1 x big glass warm water
  • 1 x oil to fry. i use my deep fryer with veggie oil
  • 1/4 cup icing or caster sugar to toss in for decoration


Put flour in a large bowl and make a well in the centre. Add sugar, salt, vanilla, egg and yeast diluted in warm water. Mix well adding warm water until soft smooth dough. Ream energetically until it comes off of the hands easily.

Or cheat and use a stand mixer like I do ;)

Roll out the dough to 6mm thickness and cut rounds out with a punch. With a smaller punch hollow out to obtain rings. Using a glass for the doughnut and some small hollow round object for the holes will work also. Just flour them before use to make easy removal.

Place onto a tray and cover with a towel then leave them in a warm place until they double in size.

Fry in hot oil browning well on both sides, strain then dip into sugar of choice.

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  • Ama I make same doughnuts,but I use self-raising flour and I can cook them straightaway in oil.Once I fergot put eggs in and come perfect to.When the are still hot I dust them in icing sugar mixed with vanilla sugar for beautiful flavour.


    by ANNA LINHART on 05/05/2013, 12:34