New Orleans Beignets

Before you start

New Orleans beignets are squares of yeasted dough fried until they puff into hollow, pillowy pockets, then covered with a heavy snowfall of powdered sugar. The dough is soft and slightly sweet, and evaporated milk, common in many New Orleans recipes, gives it a rich, faintly caramelized flavor and helps it brown.

Unlike donuts, beignets are rolled thin and fried straight after cutting with only a short rest, so they puff dramatically in the oil instead of turning bready. Watch for a good inflation in the first few seconds; if they stay flat, the oil is too cool or the dough was rolled too thick. Serve them hot, ideally with coffee.

Ingredients

• 120 ml (½ cup) warm water — about 40°C (105°F)
• 7 g (2¼ tsp) instant yeast
• 50 g (¼ cup) granulated sugar
• 120 ml (½ cup) evaporated milk — room temperature
• 1 large egg
• 400 g (3¼ cups, spooned and leveled) all-purpose flour
• 1 tsp (6 g) fine salt
• 30 g (2 tbsp) unsalted butter — softened
• About 2 liters (2 quarts) neutral frying oil
• 120 g (1 cup) or more powdered sugar — for dusting

Method

1. Stir the warm water, yeast and sugar together. Add the evaporated milk and egg and whisk to combine.
2. Add the flour and salt and mix until a shaggy dough forms. Add the butter and knead by hand for 8 minutes or with a dough hook for 5 minutes, until smooth and soft. It should be slightly tacky.
3. Cover and let rise until doubled, about 90 minutes, or refrigerate overnight and use cold.
4. Heat at least 5 cm (2 in) of oil to 180°C (360°F) in a heavy pot that is no more than half full.
5. Roll the dough on a floured counter into a rectangle about 6 mm (¼ in) thick. Cut into 6 cm (2½ in) squares with a pizza cutter. Rest them, uncovered, for 10 minutes.
6. Fry 4 or 5 at a time. They should float and begin to puff within seconds. Turn them after about 1 minute and fry the other side for about 1 minute, until golden and fully puffed.
7. Drain on paper towels for a few seconds, then shake powdered sugar generously over them through a sieve. Serve hot, adjusting the heat between batches to keep the oil near 180°C.

Tips for success

• Thin dough puffs; thick dough turns into small rolls. Measure the thickness with a ruler the first time.
• Cold, refrigerated dough is easier to roll and cut cleanly, and it fries well straight from the fridge.
• Toss beignets in a paper bag with powdered sugar for an even, heavy coating.

Substitutions

Evaporated milk

Whole milk works; the beignets will be slightly paler and less rich.

Butter

Vegetable shortening is used in many traditional versions and gives a slightly lighter, crisper result.

Instant yeast

Active dry yeast at the same weight works; proof it in the warm water with the sugar for 5 minutes first.

Variations

Cinnamon beignets

Mix 2 tsp ground cinnamon into the powdered sugar.

Chocolate dipping sauce

Heat 120 ml heavy cream until steaming, pour over 115 g chopped dark chocolate, rest 2 minutes and stir smooth.

Troubleshooting

Beignets did not puff

The dough was too thick, too dry or the oil too cool. Roll to 6 mm and keep the oil at 180°C.

Greasy beignets

The oil temperature dropped from frying too many at once. Fry in small batches and wait for the oil to recover.

Powdered sugar melted into a paste

They were dusted while still dripping with oil or steam. Drain for a few seconds, then dust just before serving.

Storage

Beignets lose their texture quickly; serve them within 30 minutes. Leftover dough keeps, covered, in the refrigerator for up to 2 days. Cut and fry it straight from the fridge.

Safety notes

Hot oil causes severe burns: keep the pot on a back burner, add dough gently away from you and keep children clear. Raw dough is not for tasting. Contains wheat, milk and egg.