These easy New Orleans-style beignets are deep-fried pillows of fluffy dough dusted with powdered sugar, ready in under 20 minutes once the dough has risen. The recipe uses active dry yeast and evaporated milk for authentic texture and pairs perfectly with strong coffee.
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Mix warm water, sugar and yeast in a large mixing bowl and let sit for 10 minutes.
When the yeast has bubbled and made the water completely frothy, add in the eggs, salt and milk and whisk well.
Reserve 1 Tablespoon of the shortening, and melt the rest with the boiling water and set aside for a moment.
Add 3 cups of the bread flour to the yeast mixture and stir thoroughly.
Next add the melted shortening and stir well.
Add 3 cups of flour, and slowly add the final (7th) cup as you stir or knead to ensure you don't dry out the dough.
Dust a cutting board with flour and fold the dough onto the cutting board.
Knead for about 3-5 minutes until smooth, adding tiny amounts of flour to stop the dough from sticking.
Grease the large mixing bowl with the reserved tablespoon of shortening and return the dough to the bowl.
Cover with plastic wrap or a towel and let rise in a warm place for at least 2 hours - or pop it in the fridge overnight to rise.
When ready to cook, ensure the dough has been at room temperature for at least 30 minutes.
Place oil in a deep fryer or dutch over over medium-high heat.
Roll the dough out to about 1/4" thickness and cut into 3-inch squares, rectangles or triangles.
Deep-fry 3-4 at a time for about 5-7 minutes, flipping to prevent burning, until they reach a golden colour.
Remove to a plate lined with paper towels for a few minutes, then sprinkle with powdered sugar while still hot.
Store cooled beignets in an airtight container at room temperature for 1-2 days; reheat in a 350°F oven for 5 minutes. Freeze up to 1 month.
deep fryer or Dutch oven · large mixing bowl · thermometer (optional, for oil monitoring)
Yes. After kneading, cover and refrigerate overnight to rise. Bring to room temperature for at least 30 minutes before frying.
Fry 5-7 minutes total, flipping halfway through. They're done when golden brown on both sides.
Heat oil in a deep fryer or Dutch oven over medium-high heat. The recipe does not specify an exact temperature; monitor for steady frying over 5-7 minutes.
Yes. Cool completely, freeze in an airtight container for up to 1 month, then reheat in a 350°F oven for 5-10 minutes until warm.
Evaporated milk is key to the authentic texture. Substituting regular milk may alter the crumb structure and rise.
