📝 About This Recipe
Transport your kitchen to the vibrant French Quarter with these pillowy, deep-fried treasures that are the hallmark of New Orleans soul. These yeast-raised doughnuts are fried until golden brown and puffed to perfection, creating a light-as-air interior that begs to be buried under a mountain of powdered sugar. Whether served as a decadent breakfast or a late-night fast-food treat, their delicate crunch and sweet finish make them an irresistible indulgence.
🥗 Ingredients
The Yeast Bloom
- 1.5 cups Warm Water (between 105-115°F)
- 1 packet Active Dry Yeast (approx. 2.25 teaspoons)
- 1/2 cup Granulated Sugar (divided use)
The Dough
- 1 cup Evaporated Milk (at room temperature)
- 1 Large Egg (beaten, at room temperature)
- 1 teaspoon Salt (fine sea salt)
- 2 tablespoons Vegetable Shortening (softened)
- 7 cups Bread Flour (plus extra for dusting)
- 1 teaspoon Vanilla Extract (pure extract preferred)
Frying and Finishing
- 1 quart Cottonseed or Vegetable Oil (for deep frying)
- 2 cups Confectioners' Sugar (sifted, for heavy dusting)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm water, yeast, and 1 tablespoon of the granulated sugar. Let it sit for about 5-10 minutes until it becomes foamy and fragrant.
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2
Add the remaining sugar, evaporated milk, beaten egg, salt, and vanilla extract to the yeast mixture. Whisk gently by hand until well combined.
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3
Attach the dough hook to your mixer. Add 4 cups of the bread flour and the softened shortening. Mix on low speed until the flour is incorporated.
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4
Gradually add the remaining 3 cups of flour, one cup at a time, continuing to mix until a smooth, slightly sticky dough forms and begins to pull away from the sides of the bowl.
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5
Turn the dough out onto a lightly floured surface and knead by hand for 2 minutes to ensure elasticity. The dough should be soft, not stiff.
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6
Place the dough in a large, lightly oiled bowl. Cover with plastic wrap or a damp cloth and let it rise in a warm, draft-free spot for 2 hours, or until it has doubled in size.
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7
Gently punch down the risen dough. Roll it out on a floured surface into a large rectangle, approximately 1/4-inch thick.
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8
Using a pizza cutter or a sharp knife, cut the dough into 2-inch squares or rectangles. Do not worry about them being perfect; the rustic look is part of the charm.
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9
In a deep fryer or a heavy Dutch oven, heat at least 3 inches of oil to exactly 360°F-370°F. Use a candy thermometer to monitor the temperature closely.
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10
Carefully slide 3 or 4 dough squares into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy beignets.
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11
Fry for about 1-2 minutes per side. Use a slotted spoon to flip them as soon as they puff up and the bottom turns a beautiful golden brown.
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12
Remove the beignets from the oil and drain briefly on a wire rack set over paper towels for no more than 30 seconds.
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13
While still piping hot, toss the beignets in a paper bag filled with powdered sugar or use a fine-mesh sieve to coat them generously until they look like little snow-covered mountains.
💡 Chef's Tips
Use bread flour instead of all-purpose flour for a better 'chew' and structural rise. Ensure your oil temperature stays between 360°F and 375°F; too cold and they soak up grease, too hot and they burn before puffing. For the best flavor, use cottonseed oil, which is the traditional choice in New Orleans. Don't be afraid of the sugar—beignets are meant to be messy and heavily coated. If the dough is too sticky to roll, chill it in the fridge for 30 minutes to firm up the fats.
🍽️ Serving Suggestions
Serve immediately with a steaming cup of Cafe au Lait (coffee with chicory and hot milk). Pair with a side of fresh strawberries or a raspberry coulis for a tart contrast. For a modern twist, serve with a small bowl of warm chocolate ganache or salted caramel for dipping. Enjoy as a classic 'fast food' dessert in a white paper bag for an authentic street-food experience.