New Orleans-Style Beignets

These beignets are light, fluffy, and best served warm, generously dusted with powdered sugar. This recipe is inspired by the world-famous Cafe Du Monde in New Orleans.

Yields: Approximately 2-3 dozen beignets Prep time: 20 minutes Rising time: 2-24 hours Cook time: 15-20 minutes

Ingredients

• 1 ½ cups warm water (105-115°F / 40-46°C)
• 2 ¼ teaspoons active dry yeast (one 1/4-ounce packet)
• ⅓ cup granulated sugar
• 1 large egg, at room temperature
• ½ cup evaporated milk
• 1 teaspoon pure vanilla extract (optional)
• 6-7 cups bread flour, plus more for dusting
• 1 ½ teaspoons salt
• 3 tablespoons unsalted butter, softened
• 4-8 cups vegetable or peanut oil, for deep frying
• 2-3 cups powdered sugar, for dusting

Equipment

• Stand mixer with paddle and dough hook attachments (optional)
• Large mixing bowls
• Rolling pin
• Pizza cutter or sharp knife
• Large heavy-bottomed pot or deep fryer
• Candy or deep-fry thermometer
• Slotted spoon or spider skimmer
• Wire rack

Instructions

1. Activate the Yeast: In the bowl of a stand mixer or a large mixing bowl, combine the warm water, 1 tablespoon of the granulated sugar, and the yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture is foamy.

2. Combine Wet Ingredients: Whisk the remaining granulated sugar, egg, evaporated milk, and vanilla (if using) into the yeast mixture.

3. Form the Dough:

   • Stand Mixer: Add about half of the flour and the salt to the wet ingredients. Mix on low speed with the paddle attachment until just combined. Add the softened butter and mix until incorporated. Switch to the dough hook attachment and gradually add the remaining flour. Knead on medium-low speed for 2-5 minutes, until the dough is smooth and pulls away from the sides of the bowl.
   • By Hand: In a large bowl, mix about half the flour and the salt into the wet ingredients with a wooden spoon. Add the softened butter. Gradually add the remaining flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.

4. First Rise (Refrigeration): Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, and up to 24 hours. This cold fermentation develops the flavor.

5. Shape the Beignets: Remove the dough from the refrigerator. On a well-floured surface, roll the dough out to about ¼-inch thickness. Use a pizza cutter or sharp knife to cut the dough into 2½ to 3-inch squares.

6. Rest the Dough: Let the cut squares of dough rest for 10-15 minutes while the oil heats up.

7. Heat the Oil: In a large, heavy-bottomed pot or deep fryer, heat about 3-4 inches of oil to 360°F (182°C). Use a thermometer to monitor the temperature closely.

8. Fry the Beignets:

   • Carefully place 2-3 beignets into the hot oil, being careful not to overcrowd the pot.
   • Fry for about 30-60 seconds per side, until they puff up and turn a beautiful golden brown. They cook very quickly!
   • Use a slotted spoon or spider to flip them.

9. Drain and Dust: Transfer the fried beignets to a wire rack set over a baking sheet to drain excess oil. While they are still hot, generously dust them with powdered sugar.

10. Serve Immediately: Beignets are at their absolute best when served fresh and warm.

Enjoy your taste of New Orleans!