The allure of authentic beignets lies in their pillowy, cloud-like texture paired with the satisfying crunch of golden edges. A quintessential part of New Orleans’ culinary identity, these deep-fried dough squares transform into airy treats with just the right amount of sweetness.
Ingredients:
- 2 1/4 tsp active dry yeast
- 1 1/2 cups warm water (110°F)
- 1/2 cup sugar
- 1 tsp salt
- 2 large eggs
- 1 cup evaporated milk
- 7 cups bread flour (or all-purpose flour)
- 1/4 cup shortening
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions:
- Activate the yeast: In a large bowl, dissolve the yeast in warm water and let it sit for 5-10 minutes, until it becomes frothy.
- Mix ingredients: Add sugar, salt, eggs, evaporated milk, and 3 1/2 cups of the flour to the yeast mixture. Stir until combined. Add the shortening and mix well.
- Knead the dough: Slowly add the remaining flour, mixing until a soft dough forms. Turn the dough onto a floured surface and knead until smooth (about 5-7 minutes).
- First rise: Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours, until doubled in size.
- Shape the beignets: After the dough has risen, punch it down and roll it out to about 1/4 inch thick on a floured surface. Cut the dough into 2-3 inch squares.
- Fry the beignets: Heat vegetable oil in a deep fryer or large pot to 360°F. Fry the dough squares a few at a time for about 1-2 minutes per side, until golden brown and puffed. Remove and drain on paper towels.
- Serve: Generously dust the beignets with powdered sugar while still warm. Serve immediately.
