The first thing we did in New Orleans was find a table at a café by the river and order beignets and chicory coffee. They came out hot, three to a plate, buried under a small snowdrift of powdered sugar that ended up all over my shirt.

I did not care one bit. These are the pillowy fried dough squares that made me fall for that city.

I was nervous to try them at home, but the dough is forgiving, and you can even mix it the night before. Frying them fresh fills the kitchen with that same warm, sweet smell.

We eat them standing at the counter, sugar everywhere, laughing.

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Why You’ll Love This Beignets

Warm, pillowy fried dough under a mountain of powdered sugar.
A taste of New Orleans in your own kitchen.
Forgiving dough you can make the night before.
Best fresh and hot, straight from the pot.

Ingredients for Beignets

1 1/2 cups warm water (110°F)
1/2 cup granulated sugar
1 envelope (2 1/4 teaspoons) active dry yeast
2 large eggs, beaten
1 cup evaporated milk
6 1/2 to 7 cups all-purpose flour
1/4 cup shortening
1 teaspoon salt
Oil, for frying
Powdered sugar, for dusting

How to Make Beignets

Sprinkle the yeast and a pinch of the sugar over the warm water. Let it sit for 5 to 10 minutes, until it looks foamy. That tells you the yeast is alive.
In a large bowl, whisk the rest of the sugar, the eggs, evaporated milk, and salt. Stir in the yeast mixture.
Add about half the flour and stir until smooth. Mix in the shortening, then add the rest of the flour a little at a time until you have a soft, slightly sticky dough.
Knead briefly until smooth. Cover the bowl and let it rise until doubled, about 1 to 2 hours. For the easiest handling, refrigerate the dough overnight instead.
Roll the dough out on a floured counter to about 1/4 inch thick. Cut it into 2 1/2 inch squares.
Heat 2 inches of oil in a heavy pot to 360°F to 370°F.
Fry the squares a few at a time, flipping once, until puffed and golden, about 1 minute per side. Do not crowd the pot.
Drain them briefly, then dust heavily with powdered sugar while still hot. Eat right away.

Tips

Keep the oil between 360°F and 370°F. Too cool and they soak up grease, too hot and they brown before cooking through.
Refrigerate the dough overnight to make the morning fry quick and easy.
Fry only a few at a time so the oil stays hot.
Dust them with powdered sugar the moment they come out, while they are still hot.

Frequently Asked Questions

Can I make the dough ahead? Yes. It actually handles better after a night in the fridge. Let it come to room temperature before rolling.

No evaporated milk? Whole milk works. The texture will be just slightly less rich.

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