📝 About This Recipe
Transport your kitchen to the heart of Louisiana with these iconic, pillowy clouds of fried dough. A staple of New Orleans Creole culture, these beignets are distinctively light and airy, designed to be buried under a mountain of snowy powdered sugar. Whether enjoyed as a decadent breakfast or a late-night treat, their golden-crisp exterior and tender, yeasty center offer a timeless taste of the Big Easy.
🥗 Ingredients
The Yeast Bloom
- 1 1/2 cups Warm water (between 105°F and 115°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/2 cup Granulated sugar (divided use)
The Dough
- 1/2 cup Evaporated milk (at room temperature)
- 1 Large egg (beaten, at room temperature)
- 1 teaspoon Kosher salt
- 2 tablespoons Vegetable shortening (softened)
- 4 cups Bread flour (plus extra for dusting)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla 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. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy and fragrant.
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2
Add the remaining granulated sugar, evaporated milk, beaten egg, vanilla extract, and salt to the yeast mixture. Whisk by hand until well combined.
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3
Attach the dough hook to your mixer. Add 2 cups of the bread flour and the softened shortening. Mix on low speed until a shaggy paste forms.
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4
Gradually add the remaining 2 cups of flour. Increase the speed to medium-low and knead for about 5 minutes. The dough should be smooth and slightly 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 or a damp kitchen towel and let it rise in a warm, draft-free spot for 2 hours, or until doubled in size.
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6
Gently punch down the risen dough. On a well-floured surface, roll the dough out into a large rectangle, approximately 1/4-inch thick.
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7
Using a pizza cutter or a sharp knife, cut the dough into 2x3-inch rectangles. Do not worry if they aren't perfect; the rustic look is part of the charm.
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8
In a heavy-bottomed pot or Dutch oven, heat at least 2 inches of oil to exactly 370°F. Use a deep-fry thermometer to monitor this closely.
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9
Carefully slide 3 or 4 dough pieces into the hot oil. Do not overcrowd the pot or the temperature will drop significantly.
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10
Fry for about 60-90 seconds per side. The beignets should puff up immediately and turn a beautiful golden brown. Flip them using a slotted spoon or tongs.
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11
Remove the beignets and drain them briefly on a wire rack set over paper towels. Do not let them cool completely.
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12
While still hot, place the beignets in a brown paper bag with the sifted confectioners' sugar and shake vigorously, or use a fine-mesh sieve to coat them in a thick, snowy layer of sugar.
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13
Serve immediately while warm, ideally with a fresh pile of extra sugar on the plate.
💡 Chef's Tips
For the best texture, use bread flour instead of all-purpose; the higher protein content creates that signature chew. Ensure your oil stays between 360°F and 375°F; too cool and they become greasy, too hot and they won't puff properly. If you have time, let the dough rest in the refrigerator overnight after the initial rise for a more complex, fermented flavor. Always sift your powdered sugar to ensure there are no clumps when dusting the hot beignets. Never use a towel to dry the beignets; a wire rack prevents them from steaming and becoming soggy.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Cafe au Lait made with chicory coffee. Pair with a side of fresh seasonal berries or a tart lemon curd to cut through the sweetness. For a modern twist, serve with a small bowl of warm chocolate ganache or salted caramel for dipping. Enjoy immediately—beignets lose their magic once they reach room temperature. Offer a glass of cold milk for the children and a spicy Bloody Mary for the adults at brunch.