📝 About This Recipe
Transport your kitchen to the heart of the French Quarter with these iconic, cloud-like squares of fried dough. A staple of Mardi Gras celebrations, these beignets are distinctively light and airy, boasting a golden-crisp exterior and a hollow, pillowy center. Dusted in a generous mountain of powdered sugar, they offer a nostalgic taste of Louisiana heritage that is both festive and deeply comforting.
🥗 Ingredients
The Yeast Bloom
- 1 1/2 cups Warm water (between 105-115°F)
- 2 1/4 teaspoons Active dry yeast (1 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 (melted and slightly cooled)
- 4 cups Bread flour (plus extra for dusting)
- 1 teaspoon Pure vanilla extract (optional but recommended)
Frying and Finishing
- 1 quart Cottonseed or Vegetable oil (for deep frying)
- 2 cups Confectioners' sugar (sifted for 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 the mixture becomes foamy and fragrant.
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2
Whisk in the remaining granulated sugar, evaporated milk, beaten egg, melted shortening, and vanilla extract until well combined.
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3
Attach the dough hook to the mixer. Add 2 cups of the bread flour and mix on low speed until a wet paste forms.
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4
Gradually add the remaining 2 cups of flour. Increase the speed to medium-low and knead for 5-7 minutes. The dough should be smooth and slightly sticky, but it should pull away from the sides of the bowl.
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5
Lightly oil a large bowl. Transfer the dough to the bowl, cover tightly with plastic wrap, and let it rise in a warm, draft-free spot for 1 to 2 hours, or until doubled in size.
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6
Gently punch down the risen dough. Turn it out onto a well-floured surface.
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7
Roll the dough out into a large rectangle, approximately 1/4-inch thick. Ensure you use enough flour to prevent sticking.
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8
Using a pizza cutter or a sharp knife, cut the dough into 2x3-inch rectangles. Do not worry about scraps; just keep them as rustic shapes.
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9
In a heavy-bottomed pot or Dutch oven, heat at least 2 inches of oil to exactly 360°F-370°F. Use a deep-fry thermometer to monitor the temperature closely.
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10
Carefully slide 3-4 dough rectangles into the hot oil. Do not overcrowd the pot as this will drop the oil temperature.
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11
Fry for about 60-90 seconds per side. Use a slotted spoon to splash hot oil over the tops to help them puff up, then flip once they are golden brown.
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12
Remove the beignets with a slotted spoon and drain briefly on a wire rack set over paper towels.
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13
While still very hot, toss the beignets in a paper bag filled with the sifted confectioners' sugar, or use a fine-mesh sieve to coat them generously until they are white as snow.
💡 Chef's Tips
Always use bread flour instead of all-purpose for a better chew and a hollow center. Maintain your oil temperature at 360°F; if it's too cool, the dough absorbs oil and becomes greasy; if too hot, they burn before puffing. For the best flavor, use cottonseed oil, which is the traditional choice in New Orleans. Don't be shy with the sugar—beignets should be buried in it! If you have time, let the dough rest in the refrigerator overnight for a more developed, complex flavor.
🍽️ Serving Suggestions
Serve immediately with a steaming cup of Cafe au Lait (chicory coffee with hot milk). Pair with a side of fresh strawberries or a raspberry coulis for a fruity contrast. For a decadent twist, drizzle with warm chocolate ganache or salted caramel. Serve in a paper bag to keep the sugar contained and the experience authentic. Enjoy as a midnight snack during Mardi Gras festivities with a cold glass of milk.