📝 About This Recipe
Transport yourself to the heart of the French Quarter with these pillowy, golden-brown clouds of fried dough. A staple of Louisiana Creole cuisine, these beignets are distinctively light and airy, boasting a hollow center perfect for catching a mountain of powdered sugar. Whether enjoyed for a decadent breakfast or a late-night treat, their delicate crunch and melt-in-your-mouth texture make them a timeless masterpiece of the pastry world.
🥗 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 (adds richness and tenderness)
- 1 Large egg (room temperature, lightly beaten)
- 1 teaspoon Salt (fine sea salt preferred)
- 2 tablespoons Shortening (softened or vegetable oil)
- 4 cups All-purpose flour (plus extra for dusting)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla)
Frying and Finishing
- 1 quart Vegetable oil (for deep frying; peanut oil also works well)
- 2 cups Confectioners' sugar (sifted for the classic 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 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, vanilla extract, and salt until well combined.
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3
Add 2 cups of the flour and the softened shortening. Using the paddle attachment, mix on low speed until the ingredients are incorporated and smooth.
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4
Switch to the dough hook attachment. Gradually add the remaining 2 cups of flour, mixing on medium-low speed until the dough is smooth and slightly sticky, but pulls away from the sides of the bowl.
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5
Transfer the dough to a large, lightly oiled bowl. Cover tightly with plastic wrap and place in a warm, draft-free spot to rise until doubled in size, about 1 to 1.5 hours.
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6
Once risen, gently punch down the dough to release excess air. Turn it out onto a generously floured surface.
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7
Roll the dough out into a large rectangle, approximately 1/4-inch thick. Use a pizza cutter or sharp knife to cut the dough into 2-inch squares or rectangles.
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8
In a deep heavy-bottomed pot or Dutch oven, heat at least 3 inches of oil to 360°F-370°F. Use a candy thermometer to ensure the temperature is precise.
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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 lead to greasy beignets.
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10
Fry for about 1-2 minutes per side. They should puff up immediately and turn a beautiful golden brown. Use a slotted spoon or spider to flip them halfway through.
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11
Remove the beignets from the oil and place them briefly on a wire rack set over paper towels to drain excess oil.
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12
While still piping hot, toss the beignets in a paper bag filled with confectioners' sugar or use a fine-mesh sieve to coat them heavily until they look like little snow-covered mountains.
💡 Chef's Tips
Use a thermometer to maintain oil temperature between 360°F and 370°F; too low and they'll be greasy, too high and they'll burn before puffing. For the fluffiest texture, avoid over-working the dough once you've added the final flour—mix just until combined. You can prepare the dough the night before and let it rise slowly in the refrigerator; this actually develops a deeper flavor. Always sift your powdered sugar to avoid clumps and ensure that iconic, snowy appearance. If you don't have evaporated milk, whole milk works, but evaporated milk provides a specific creamy richness traditional to NOLA.
🍽️ Serving Suggestions
Serve immediately with a steaming cup of Café au Lait (coffee with chicory and hot milk). Pair with a side of warm chocolate ganache or raspberry coulis for dipping. Dust with a pinch of cinnamon along with the powdered sugar for a spicy twist. Enjoy alongside fresh seasonal berries to cut through the richness of the fried dough. Serve as a 'Beignet Flight' with honey, maple syrup, and lemon curd on the side.