📝 About This Recipe
Transport your kitchen to the heart of Louisiana with these iconic, pillow-soft fried treasures. A staple of the legendary Café du Monde, these New Orleans-style beignets are made from a light, yeasted dough that puffs into golden squares of airy perfection. Dusted with a mountain of snowy powdered sugar, they offer a delicate crunch on the outside and a tender, melt-in-your-mouth interior that is simply irresistible.
🥗 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 Base
- 1/2 cup Evaporated milk (at room temperature)
- 1 Large egg (beaten, at room temperature)
- 1 teaspoon Salt (fine sea salt)
- 2 tablespoons Shortening (melted and slightly cooled)
- 4 cups Bread flour (plus extra for dusting; all-purpose also works but bread flour adds chew)
- 1 teaspoon Vanilla extract (pure extract)
Frying and Finishing
- 1 quart Cottonseed oil (traditional; vegetable or peanut oil may be substituted)
- 2 cups Confectioners' sugar (sifted, for heavy dusting)
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer, combine the warm water, active dry 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
Add 2 cups of the flour and the salt. Using a dough hook or a sturdy wooden spoon, mix until a smooth, wet batter forms.
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4
Gradually add the remaining 2 cups of flour. Continue to mix until the dough comes together and pulls away from the sides of the bowl. The dough should be slightly sticky but manageable.
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5
Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth. Do not over-knead; you want to keep the gluten relaxed for a tender bite.
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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 1.5 to 2 hours, or until it has doubled in size.
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7
Once doubled, punch the dough down gently. Gently roll the dough out on a floured surface into a large rectangle, about 1/4-inch thick.
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8
Using a pizza cutter or a sharp knife, cut the dough into 2-inch by 3-inch rectangles. Do not worry about perfection; the rustic look is part of the charm.
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9
In a deep cast-iron skillet or heavy pot, heat the oil to exactly 360°F-370°F. Use a candy thermometer to ensure accuracy, as oil temperature is critical for the 'puff'.
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10
Carefully slide 3 or 4 dough rectangles into the hot oil. They should sink briefly and then pop to the surface and begin to puff up like pillows.
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11
Fry for about 1-2 minutes per side, using a slotted spoon to flip them once they are a light golden brown. Avoid over-browning; they should be pale gold.
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12
Remove the beignets with a slotted spoon and drain them briefly on paper towels for no more than 30 seconds.
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13
While still piping hot, toss the beignets into a paper bag filled with the sifted confectioners' sugar and shake vigorously, or use a fine-mesh sieve to coat them in a thick, snowy layer.
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14
Serve immediately while warm, piled high on a platter with extra sugar on top.
💡 Chef's Tips
For the best texture, use bread flour; its higher protein content helps the beignets hold their 'pillow' shape without collapsing. Never skip the evaporated milk; it provides a richness and creamy interior that regular milk cannot replicate. If the dough is too sticky to roll, refrigerate it for 30 minutes to firm up the fats; cold dough also puffs beautifully in hot oil. Keep your oil temperature consistent at 360°F; if it drops too low, the beignets will absorb oil and become greasy rather than airy. Always sift your powdered sugar to ensure a light, even coating that doesn't clump on the hot pastry.
🍽️ Serving Suggestions
Serve with a steaming cup of Café au Lait (strong coffee with chicory and hot milk) for the authentic NOLA experience. Offer a side of warm chocolate ganache or raspberry coulis for dipping. Pair with fresh strawberries or sliced peaches to cut through the richness of the fried dough. For a savory twist, serve alongside crispy thick-cut bacon or a spicy Cajun breakfast hash.