📝 About This Recipe
Transport your kitchen to the heart of the Louisiana bayou with these iconic, cloud-like squares of fried dough. A cornerstone of Creole culture, these beignets are distinctively light and airy, designed to be buried under a literal mountain of snowy powdered sugar. Whether you’re recreating a memory of Café du Monde or experiencing this soul-warming treat for the first time, these golden pillows offer a perfect balance of a crisp exterior and a soft, yeasty center.
🥗 Ingredients
The Yeast Bloom
- 1 1/2 cups Warm water (between 105°F and 115°F)
- 2 1/4 teaspoons Active dry yeast (1 standard envelope)
- 1/2 cup Granulated sugar (divided use)
The Dough Base
- 1/2 cup Evaporated milk (at room temperature)
- 1 Large egg (beaten, at room temperature)
- 1 teaspoon Kosher salt
- 2 tablespoons Vegetable shortening (softened)
- 1 teaspoon Pure vanilla extract
- 4 cups Bread flour (plus extra for dusting; all-purpose works but bread flour provides better chew)
Frying and Finishing
- 1 quart Cottonseed or Vegetable oil (for deep frying)
- 2 cups Powdered sugar (sifted, for generous dusting)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm water, active dry yeast, and 1 tablespoon of the granulated sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy and fragrant.
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2
Whisk in the remaining granulated sugar, evaporated milk, beaten egg, salt, and vanilla extract until well combined.
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3
Add 2 cups of the flour and the softened vegetable shortening. Using the paddle attachment, mix on low speed until a smooth batter forms.
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4
Switch to the dough hook attachment. Gradually add the remaining 2 cups of flour, mixing on medium-low speed for about 5 minutes. The dough should be sticky but should pull away from the sides of the bowl.
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5
Transfer the dough to a large, lightly oiled bowl. Cover with plastic wrap and place in a warm, draft-free spot to rise until doubled in size, about 1.5 to 2 hours.
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6
Gently punch down the risen dough. Flour a clean work surface generously and roll the dough out into a large rectangle about 1/4-inch thick.
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7
Using a pizza cutter or a sharp knife, cut the dough into 2-inch squares or rectangles. You should get approximately 24-30 pieces.
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8
In a heavy-bottomed pot or Dutch oven, heat at least 2 inches of oil to exactly 360°F-370°F. Use a candy thermometer to monitor the temperature closely.
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9
Carefully slide 3 or 4 dough squares into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and make the beignets greasy.
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10
Fry for 1-2 minutes per side. They should puff up immediately. Use a slotted spoon to flip them once they are golden brown on the bottom.
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11
Once golden on both sides, remove the beignets and place them briefly on a wire rack set over paper towels to drain for no more than 30 seconds.
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12
While still piping hot, toss the beignets in a bowl of sifted powdered sugar or use a fine-mesh sieve to coat them heavily. In New Orleans, there is no such thing as too much sugar!
💡 Chef's Tips
Use bread flour instead of all-purpose for a more structured, 'bready' interior that holds up to the steam. Ensure your oil stays between 360°F and 370°F; if it's too cool, the dough absorbs oil, but if it's too hot, the center stays raw while the outside burns. For the most authentic flavor, use cottonseed oil, though vegetable or canola oil are excellent modern substitutes. Don't skip the evaporated milk—it provides the signature richness and creamy color to the crumb. If you have leftovers, the dough can be refrigerated for up to 24 hours before rolling and frying for a fresh breakfast.
🍽️ Serving Suggestions
Serve immediately with a hot cup of Café au Lait (coffee with chicory and steamed milk). Pair with a side of fresh strawberries or a fruit compote to cut through the richness. For a modern twist, serve with a small ramekin of chocolate ganache or salted caramel for dipping. Dust with a pinch of cinnamon along with the powdered sugar for a warm, spiced aroma. Enjoy in a setting with no black clothing—the powdered sugar will inevitably get everywhere!