New Orleans Style Beignets
These are not donuts. They are airy, slightly chewy squares that demand a heavy dusting of powdered sugar while still steaming. The secret lies in the long cold proof, which develops the texture you find in the French Quarter.
Temperature control is your primary job.
If the oil is too cold, the dough drinks the fat and turns heavy; too hot, and the outside burns before the inside sets. A thermometer is not optional.
- Heavy-bottomed Dutch oven
- Candy thermometer
- Slotted spoon
- Wire rack
- Stand mixer with dough hook
What goes in.
- 1 cupwarm water (110°F)
- 1/2 cupgranulated sugar
- 1 packetactive dry yeast
- 1/2 cupevaporated milk
- 1large egg, room temperature
- 4 tbspunsalted butter, softened
- 4 cupsall-purpose flour
- 1 tspkosher salt
- 2 quartsneutral oil for frying
- 2 cupspowdered sugar for dusting
Don't rush the chill
Refrigerating the dough for at least two hours makes it manageable to roll out and ensures the gluten relaxes, preventing the dough from snapping back when you cut your squares.
The method.
Activate yeast
Whisk water, sugar, and yeast in the mixer bowl. Let it sit for 10 minutes until it looks like a frothy head on a beer.
Mix the dough
Add milk, egg, butter, and half the flour. Mix on low speed, then add the salt and the rest of the flour. Knead on medium-low for 6 minutes until the dough is smooth but very sticky.
Refrigerate
Cover the bowl tightly and put it in the fridge for at least 2 hours, or up to 24. Cold dough is the key to that distinct structure.
Roll and cut
Turn the dough onto a well-floured surface. Roll into a 1/4-inch thick rectangle. Use a pizza cutter to slice 2-inch squares.
Fry
Heat oil to 360°F. Drop 3 or 4 squares in at a time. They will sink, then bob to the surface. Flip them once they puff and turn light gold, about 90 seconds per side.
Drain and sugar
Move to a wire rack for 30 seconds to shed excess oil. Pile them high and cover them in a mountain of powdered sugar while hot.
Other turns to take.
Cinnamon Dust
Mix one part ground cinnamon to eight parts powdered sugar for a warmer finish.
When it doesn't go to plan.
Keep your oil clean by straining it through a fine-mesh sieve after the dough bits accumulate.
If the squares don't puff, your oil is likely too cool; pull them out and wait for the temperature to climb.
Serve immediately; these lose their signature crisp-meets-chew texture within thirty minutes.
The ones that keep coming up.
Can I use a rolling pin on sticky dough?
Keep the rolling pin and the board heavily floured. If it sticks, let it rest for five minutes to let the gluten relax before trying again.
Why use evaporated milk?
It adds a specific density and richness to the dough that standard milk doesn't quite replicate.