Difficulty: ★☆☆


  • 2¼ Cups flour.
  • ½ Cup warm water.
  • 2 Tablespoons sugar.
  • ¼ Cup evaporated milk.
  • 1 Tablespoon butter.
  • 1 Pinch of salt.
  • 1 Small egg.
  • 1 Teaspoon Baker’s yeast.
  • Icing sugar
  • Sunflower oil.

Category: Desserts


Place yeast and water in the bowl of a Mixtura Magefesa blender. With the kneading attachment on, process until fully blended. Incorporate sugar, salt, egg, butter and evaporated milk and continue blending. Add sifted flour gradually. Keep processing until you get a homogenous sticky dough. Cover with plastic wrap and let stand in the fridge for twelve hours. Once time has elapsed, place dough on a floured surface. Flour hands and pinch off portions of dough sufficient for a ¼ inch thick beignet, stretching dough with a rolling pin. Cut out dough with a cylindrical cutter.
Heat the sunflower oil in a Stainless steel Delicia Magefesa frypan heat the sunflower oil, enough to fry the beignets. Remove from heat when lightly browned on both sides. Drain on paper towels and sprinkle with abundant icing sugar. Serve warm.