A Mardi Gras Twist on Classic Louisiana Beignets

Mardi Gras, the lively celebration in the heart of New Orleans, calls for a culinary experience that matches its vibrancy. Elevate your festivities with this exquisite Mardi Gras Beignets recipe from Louisiana Cookin– a symphony of golden-fried perfection filled with a decadent creaminess that will transport you straight to the lively streets of the French Quarter.


  • ½ cup warm water (105°F to 115°F)
  • 1½ teaspoons active dry yeast
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted
  • ½ cup boiling water
  • ½ cup evaporated milk
  • ¼ cup plus 1 teaspoon granulated sugar, divided
  • 4¼ cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon vanilla extract
  • Vegetable oil, for frying
  • Cream Cheese Pastry Cream Filling (recipe follows)
  • Milk Glaze (recipe follows)
  • Garnish: purple, yellow, and green sparkling sugars

Beignet Directions:

  1. In a small bowl, stir together warm water, yeast, and 1 teaspoon granulated sugar. Let stand until foamy, about 5 minutes. In the bowl of a stand mixer, beat boiling water, evaporated milk, melted butter, salt, vanilla, and remaining sugar until well combined. Add yeast mixture and egg, beat until combined. Beat in flour until well combined.
  2. Switch to the dough hook attachment. Beat at medium speed until the dough is smooth and soft, forming a ball at the base of the dough hook, about 6 to 7 minutes. Spray a large bowl with cooking spray. Place dough in the bowl, turning to grease the top. Cover and refrigerate for at least 2 hours or up to overnight.
  3. In a large Dutch oven, pour oil to a depth of 2 inches and heat over medium heat until a deep-fry thermometer registers 375°F. Divide dough in half. On a floured surface, roll half of the dough into a 13×10-inch rectangle(about ¼ inch thick). Trim edges to create a 12×9-inch rectangle. Cut into 3-inch squares, separating them.
  4. Place 2 to 3 squares in hot oil; fry until golden brown, about 1 minute per side. Remove from oil and let drain on paper towels. Repeat with remaining dough. Let cool completely.
  5. Spoon Cream Cheese Pastry Cream Filling into a pastry bag and cut a ¼-inch opening in the tip. Pipe filling into each beignet.
  6. To make the Milk Glaze, Milk Glaze, whisk together all ingredients in a small bowl until smooth, 2 to 4 minutes. Use immediately. Spoon Milk Glaze over beignets, garnish with sparkling sugars if desired.

Cream Cheese Pastry Cream Filling Directions:

Prepare the luscious cream cheese filling that will elevate your beignets to an unparalleled level of indulgence.

  1. In a medium bowl, whisk together sugar, cornstarch, and salt until well combined.
  2. Add egg yolks and ¼ cup milk, whisking until well combined.
  3. Heat ¾ cup milk in a saucepan until it just begins to boil. Gradually add hot milk to the sugar mixture, whisking constantly.
  4. Return the mixture to the saucepan and cook over medium heat, whisking frequently, until it starts to boil. Continue whisking until thickened, around 2 to 3 minutes.
  5. Remove from heat, strain through a fine-mesh sieve into a medium heatproof bowl.
  6. Stir in cream cheese, butter, and vanilla until completely combined.
  7. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming.
  8. Refrigerate until completely cooled, at least 1 hour. Stir before using.

Serve and Enjoy with These Delightful Side Dishes: Fresh Fruit Salad, Mixed Berry Compote, or Whipped Cream and Chocolate Sauce. These Mardi Gras Beignets are a celebration on a plate, a fusion of crispy exterior and creamy indulgence that captures the essence of the lively carnival spirit. Elevate your Mardi Gras festivities with this iconic New Orleans treat and create unforgettable moments with each delightful bite.

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Famous New Orleans King Cake Recipe

The King Cake recipe is a famous Louisiana dessert that has a long history of being a local staple, especially during Mardi Gras.  Before we look at how to make this delicious and colorful concoction first posted by Allrecipes.com, let’s take a quick look at the King Cake’s origins.

The King Cake, a circular shaped cross between a coffee cake and a french pastry, is thought to have been brought to New Orleans from France in 1870. It is one of the most recognizable symbols of Mardi Gras, and as Mardi Gras has religious origins, so does the King Cake.  Mardi Gras Season kicks off on January 6th, also called the “Epiphany” which comes from the Greek term “to show.”  Jesus showed himself to the 3 Wisemen on this day, and because of this, a tiny plastic baby is inserted somewhere into the King Cake.  In the olden days, things such as coins, pecans or peas were used in place of the baby. Will you be the one to find the baby in your piece of cake?  Who knows? Tradition has it that, whoever finds the baby in their piece of cake has to buy the next one.

King Recipes are as many as there are Mardi Gras traditions, and opinions on which bakery sells the best King Cake are held strongly by native Louisianians.  They are typically cinnamon flavored and have various fillings such as cream cheese, butter pecan, strawberry, blueberry, vanilla pudding, etc.

This recipe is an easy and fun one to do at home.  Try it out! You may just find that the best Louisiana King Cake is the one you make in your very own kitchen!


1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour

1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter

1 cup confectioners’ sugar
1 tablespoon water


Plastic Baby

Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.

To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.

Roll dough halves out into large rectangles (approximately 10×16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners’ sugar blended with 1 to 2 tablespoons of water.

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Quick and Easy Mini King Cake Recipe


King Cake season is here! That means you can’t go into any grocery store or bakery without seeing these delicious cakes. But what if you decide that you want to adventure out of your own and make your own king cake? Pillsbury has come up with a delicious cinnamon roll, king cake recipe that is quick and easy. In just 40 minutes, you can have your own king cake fresh out of the oven. For serving information and expert tips, you can click here.


  • 1 can (17.5 oz) Pillsbury™ Grands! cinnamon rolls with icing
  • 2 tablespoons yellow colored sugar
  • 2 tablespoons purple colored sugar
  • 2 tablespoons green colored sugar


  • Heat oven to 350°F. Lightly grease cookie sheet
  • Separate dough into 5 rolls. To make mini king cake, unroll 1 roll into a dough rope; fold rope in half lengthwise. Twist dough in a spiral, and shape into a circle. Place on cookie sheet. Repeat to use up rolls, placing 2 inches apart.
  • Bake 20 to 25 minutes or until golden brown.
  • Spread icing on warm cakes. Sprinkle with colored sugars.