New Orleans Style Beignets
Making these at home is about mastering the temperature of the oil. If it's too cool, you get a greasy brick; if it's too hot, the outside burns before the middle can puff.
Patience with the rise
The dough needs to be soft and tacky, not stiff. Don't overwork it when rolling, or you'll lose the light texture.
- Dutch oven or heavy-bottomed pot
- Thermometer
- Slotted spoon
- Rolling pin
- Wire cooling rack
What goes in.
- 1 cupwarm water (110°F)
- 1/2 cupgranulated sugar
- 1 packetactive dry yeast
- 1/2 cupevaporated milk
- 1large egg, beaten
- 1 tspsalt
- 2 tbspunsalted butter, melted
- 4 cupsall-purpose flour
- 2 quartscanola oil for frying
- 2 cupspowdered sugar for dusting
Maintaining the fry temperature
Keep your oil between 360°F and 370°F. If the temperature drops, the dough will absorb oil; if it spikes, the edges char before the inside cooks.
The method.
Activate the yeast
Combine warm water, a pinch of sugar, and the yeast in a bowl. Let it sit for 10 minutes until it looks frothy.
Mix the dough
Whisk in the milk, remaining sugar, egg, salt, and butter. Add the flour gradually, mixing until a soft, sticky dough forms.
Rise
Cover the bowl with a damp cloth and let it sit in a warm spot for 90 minutes until doubled in size.
Roll and cut
Turn the dough onto a floured surface. Pat or roll it into a rectangle 1/4-inch thick. Cut into 2-inch squares.
Fry
Heat oil to 365°F. Drop 3-4 squares in at a time. They will bob to the surface; flip them once they puff and turn golden brown, about 2 minutes per side.
Drain and serve
Move to a wire rack for 30 seconds to shed excess oil. Toss or bury immediately in a thick mound of powdered sugar.
Other turns to take.
Cinnamon Dust
Mix the powdered sugar with two tablespoons of ground cinnamon before coating.
When it doesn't go to plan.
Do not crowd the pot, as the oil temperature will crash and the beignets will become dense.
If the dough is too sticky to handle, coat your hands in flour rather than adding more flour to the dough itself.
Use a thermometer clipped to the side of the pot so you aren't guessing the heat.
The ones that keep coming up.
Can I make the dough the night before?
Yes, let the dough rise once, then punch it down and refrigerate in a covered bowl overnight. Roll it out straight from the fridge.
Why are my beignets flat?
The yeast might be dead, or the dough was rolled too thin. Aim for a generous quarter-inch thickness.
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