Traditional New Orleans Beignets
Making these at home is less about precision and more about temperature control. If your oil is too cool, you get a greasy, dense square; too hot, and the outside burns before the center is set.
Cold dough is manageable dough.
The dough will be very sticky, bordering on unworkable, until it has spent time in the fridge. Do not be tempted to add extra flour during kneading; it will lead to heavy beignets.
- stand mixer with dough hook
- heavy-bottomed Dutch oven
- candy thermometer
- slotted spoon
- rolling pin
What goes in.
- 1 cupwarm water (110°F)
- 1/2 cupgranulated sugar
- 1 packetactive dry yeast
- 1 cupevaporated milk
- 2large eggs, beaten
- 1 tspsalt
- 1/4 cupunsalted butter, melted
- 4 1/2 cupsbread flour
- 2 quartsneutral oil for frying
- 2 cupspowdered sugar for dusting
Maintaining consistent oil temperature
Keep your oil between 360°F and 375°F. Use your thermometer constantly; if the oil drops below 360°F, the dough will soak up grease instead of puffing.
The method.
Activate the yeast
Whisk the warm water, sugar, and yeast in the mixer bowl. Let it sit for 10 minutes until a foamy head forms.
Form the dough
Add the milk, eggs, salt, butter, and 2 cups of flour. Mix on low speed, gradually adding the remaining flour. Knead for 5 minutes until the dough is smooth but tacky.
Rest the dough
Cover the bowl and refrigerate for at least 2 hours. The cold temperature makes the dough easier to roll out.
Roll and cut
On a floured surface, roll the dough into a rectangle 1/4-inch thick. Use a knife to cut it into 2-inch squares.
Fry
Heat the oil in the Dutch oven to 365°F. Drop 3 or 4 squares in at a time. Flip them immediately as they rise to the surface, then again every 30 seconds until they are golden brown.
Finish
Drain on a wire rack for 30 seconds, then toss generously with powdered sugar.
Other turns to take.
Cinnamon-sugar
Mix one part ground cinnamon to four parts powdered sugar for a more spiced finish.
When it doesn't go to plan.
Use bread flour, not all-purpose; the higher protein content creates the structural elasticity needed for the puff.
Do not crowd the pot. If the oil temperature drops, you will get flat, oily dough squares.
If the oil gets too dark, strain it through a fine-mesh sieve before continuing.
The ones that keep coming up.
Why didn't my beignets puff up?
The oil was likely not hot enough, or the dough was rolled too thick. Ensure the oil stays above 360°F.
Can I make the dough a day ahead?
Yes, it actually improves the texture. Leave it in the fridge for up to 24 hours.
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