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“A Cajun/Creole breakfast specialty that is a cousin to the New Orleans beignet. Not the same as French croquignoles.”

Ingredients Nutrition


  1. In a large mixing bowl, stir the flour, baking powder, salt, nutmeg, and cinnamon together.
  2. In another bowl, whisk the eggs with the sugar until the sugar dissolves and the eggs are frothy and a light lemon yellow color.
  3. Add in the butter, milk, and vanilla; continue to whisk for a full minute.
  4. Switch to a sturdy spoon and mix in the flour mixture, about 1 cup at a time; the dough will be somewhat stiff.
  5. Flour a work surface lightly; pat out the dough into a ½-inch thick rectangle and let it rest for 15 minutes.
  6. Roll the dough out into a large 1/8 inch thick square, then trim off any ragged edges.
  7. Using a pastry cutter or sharp knife, slice the dough into diamond shapes (as small as 3x3 inches or as big as 6x6 inches).
  8. Heat enough shortening in a large deep skillet or saucepan to measure several inches in depth, bringing it to 375°.
  9. Transfer several dough diamonds to the shortening.
  10. After sinking briefly, the breads will rise to the surface.
  11. Fry them for about 1 minute, until puffed, crisp, and golden brown on both sides.
  12. Remove with tongs and drain.
  13. Repeat with the remaining dough; dust with powdered sugar and serve immediately.

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