Keep a jar of this Beignet Mix in the pantry and you’re halfway to warm, sugar-dusted pastries without dragging half the baking cabinet onto the counter.
The mix itself is simple: flour, sugar, cinnamon, nutmeg, and salt. When you’re ready to cook, you add butter, water, and eggs, then fry spoonfuls until golden for quick, old-fashioned beignets with a lightly spiced flavor.
Stored airtight in a cool, dry cupboard, this dry mix keeps good quality for about 6 months as an estimate, since flour is best used within that general pantry window and ground spices gradually lose punch over time. Once prepared and fried, leftover beignets are best eaten the same day, but you can refrigerate them for up to 3 to 4 days in a covered container according to USDA leftover food safety guidance. The dry mix is also easy to portion into gift jars or tuck into a vacuum-sealed bag for longer pantry storage.
Beignet Mix Recipe
You’ll Need:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
Stir the flour, sugar, cinnamon, nutmeg, and salt together until the mix looks even throughout. Pour it into a clean jar or a vacuum-seal bag and seal tightly. Label it so nobody mistakes it for pancake mix and wonders why breakfast got weird.
Expert Tip: Shake the jar before using if it has been sitting awhile. The sugar is heavier than the spices, so a quick shake redistributes everything and keeps the flavor even from the first spoonful to the last.
To Use:
To prepare the beignets, combine 1/4 cup butter or margarine, 3/4 cup water, 3 teaspoons sugar, and 1 package Beignet Mix with 4 large eggs. Mix until well combined. Heat vegetable oil for frying, then drop the batter by spoonfuls into the hot oil and fry until golden brown.
Serve the beignets warm with powdered sugar on top. If you need a quick finishing dust and you’re out of the packaged kind, Powdered Sugar Replacement is a handy backup. For a little extra something on the side, they also pair nicely with coffee or a drizzle of Brown Sugar Syrup.
For storage, keep the dry mix in an airtight jar or sealed bag in a cool, dry cabinet for up to 6 months for best quality. If you make the beignets, cool leftovers promptly and refrigerate them in a covered container for up to 3 to 4 days. Reheat briefly so they crisp up a bit again, because cold fried dough is rarely anyone’s best life choice.
Note: Since this is a fry-at-serving-time mix, the yield is an estimate. A full batch of prepared batter makes about 6 servings, depending on how large you drop each spoonful.
💸 Budget101® Price Breakdown: Beignet Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
All-purpose flour |
$2.96 |
1 C. |
$0.16 |
|
Sugar |
$2.98 |
1/2 C. |
$0.16 |
|
Cinnamon |
$1.27 |
1/4 t. |
$0.01 |
|
Nutmeg |
$2.48 |
1/8 t. |
$0.01 |
|
Salt |
$0.62 |
1/4 t. |
$0.01 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$0.35 |
👨👩👧👦 Cost Per Serving |
$0.06 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
Frequently Asked Questions about Beignet Mix
You can, and that’s the whole point of a mix like this. Pack it in an airtight jar or sealed bag and keep it in a cool, dry cupboard for about 6 months for best quality, since the flour and ground spices are the ingredients most likely to lose freshness first.
Add 1/4 cup butter or margarine, 3/4 cup water, 3 teaspoons sugar, and 4 large eggs to one package of mix. That gives you a rich batter that fries into puffed, golden spoonfuls instead of a dry, bready dough.
Yes, because the directions already allow for either one. Butter gives a fuller flavor, while margarine is usually a cheaper pantry option, so use what you have and keep the same 1/4 cup amount.
Aim for about 350 to 375 degrees F. If the oil runs cooler, the batter soaks up more oil and turns heavy, and if it runs too hot, the outside browns before the center has time to cook through.
Fry until the outside is evenly golden, then break open the largest piece from the batch to check the center. Since the batter contains eggs, the middle should look set, not wet or glossy, and egg-based mixtures are considered safely cooked at 160 degrees F if you want to verify with a thermometer.
The usual culprit is oil that isn’t hot enough. Fry in small batches so the oil temperature doesn’t drop too far, and let the cooked beignets drain briefly before dusting them with sugar.
Absolutely. Just double every ingredient exactly and whisk the spices through very well before storing, because tiny amounts like 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg can settle unevenly if you rush the mixing.
Cool them first, then refrigerate them in a covered container. They’re best the day they’re made, but you can keep them 3 to 4 days and reheat them briefly in the oven, toaster oven, or air fryer to bring back some texture.
You can freeze them if you want to avoid waste. Cool them completely, wrap or bag them well, and freeze for up to about 2 months for best quality, then reheat from thawed so the centers warm through before serving.
Powdered sugar is the classic finish, but they’re also good with coffee, hot cocoa, or a simple syrup drizzle. If you want to stretch them into brunch, add fruit on the side and call it intentional instead of convenient.
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Beignet Mix
Equipment
Instructions
- Combine the flour, sugar, cinnamon, nutmeg, and salt in a mixing bowl.
- Stir until the mixture is evenly blended.
- Pour the mix into a clean jar or vacuum-seal bag and seal tightly.
- Label the container with the beignet directions.
- To prepare, combine 1/4 cup butter or margarine, 3/4 cup water, 3 teaspoons sugar, 1 package Beignet Mix, and 4 large eggs until well mixed.
- Heat vegetable oil for frying.
- Drop the batter by spoonfuls into the hot oil and fry until golden brown.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Yield is an estimate based on a prepared batch serving about 6 people, depending on spoonful size.
Estimated dry-mix shelf life is up to 6 months in an airtight container stored in a cool, dry place.
Cooked beignets are best eaten fresh, but leftovers can be refrigerated for 3 to 4 days.
my family loves these with powdered sugar and cinnamon sprinkled over them while they are still warm.