New Orleans Beignets
Square yeast-raised doughnuts fried until puffed and buried under powdered sugar, the way the French Quarter serves them.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Deep pot or fryer
- •Rolling pin
- •Thermometer
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 10
- carbs
- 42
- protein
- 5
- calories
- 280
Instructions
- 1
Stir the yeast and sugar into warm water. Let it sit and foam for 10 minutes.
- 2
Whisk in the egg, evaporated milk, and salt. Mix in the flour and shortening until a soft, slightly sticky dough forms.
- 3
Cover the dough. Chill it in the refrigerator for at least 2 hours or overnight.
- 4
Roll the cold dough 1/4 inch thick. Cut it into 2-inch squares.
- 5
Fry the squares at 360F for about 1 minute per side, turning once. Cook until puffed and golden.
- 6
Drain the beignets briefly. Cover them generously with powdered sugar and eat immediately.
Chef's tips
Chill the dough for at least 2 hours. Cold dough puffs up with a hollow center instead of staying dense.
Storage
Best eaten within an hour. Dough can be refrigerated overnight before frying.
Reheating
Refresh in a hot oven for 3 minutes, then dust with fresh powdered sugar.
Common mistakes to avoid
- •Frying in oil that is too cool, which makes them soak up oil
- •Rolling the dough too thick
- •Adding the powdered sugar before draining off excess oil
Serving suggestions
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