700g Extra Flour
40g sugar
60g butter
4 eggs
18cl milk
6cl water
1 sachet baker yeast
Lemon zest


  1. Dissolve yeast in warm water.and pour it to the flour
  2. In a large bowl, whisk together flour, salt and sugar
  3. Mix separately the eggs with milk, water and lemon zest. Then add this to the flour mix well
  4. Add gradually the melted butter gradually and stir to combine.
  5. Cover tightly the dough with plastic wrap and let rise at least 1 hour in warm place then 2 hours in the fridge
  6. On floured surface, roll out the dough using a rolling pin and cut out circles or rings using a glass or cookie cutters (6cm in diameter and 1 cm in height)
  7. Place your pasta rings on a baking sheet covered with paper and let them rise another 30 to 45 minutes
  8. Heat the oil. Lower the dough squares, 3-4 at a time, into the hot oil. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a paper towel–lined plate.
  9. Dust the beignets with powdered sugar and serve warm.