New Orleans-style beignets are pillowy, yeast-risen fried pastries dusted generously with powdered sugar, made from a simple dough that requires overnight refrigeration and frying in 360°F oil until golden and puffed.
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In a medium-size bowl, add the warm water, sugar, and yeast and whisk well to combine. Sit aside for about 10 minutes, or until the mixture has bubbled up and become foamy.
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the vanilla and evaporated milk. Beat in 3 and 1/2 cups of the flour until smooth. Turn the mixer to low speed and slowly pour in the yeast mixture (careful here - this mixture can splash up if added to quickly!); beat until smooth. Add in the butter and beat until incorporated. Finally, beat in the remaining 3 and 1/2 cups of flour and salt. Beat until dough is smooth and cohesive; about 2 minutes. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours.
Line a large rimmed baking sheet with three layers of paper towels, set aside.
In a large enameled cast-iron pan, heat 4-inches of oil to 360 degrees (F). Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out into a 1/4-inch thick rectangle. Cut the dough into 2 and 1/2-inch squares.
In batches, fry the dough until they puff up and are golden brown in color, about 1 minute. Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough.
Dust with powdered sugar and serve at once!
Store cooled beignets in an airtight container at room temperature for up to 2 days; reheat briefly in a 300°F oven. Dough keeps refrigerated for up to 3 days.
stand mixer · instant-read thermometer · large enameled cast-iron pan · slotted spoon
Yes. The recipe calls for refrigerating the dough, so you can prepare it the night before and fry the beignets the next day.
Heat the oil to exactly 360°F for proper puffing and golden-brown color. Use a thermometer to maintain this temperature.
Fry them for about 1 minute per batch until they puff up and turn golden brown, then drain on paper towels.
All-purpose flour will work but bread flour produces chewier, more authentic beignets due to higher protein content.
Dust generously with powdered sugar and serve immediately while still warm for the best texture and flavor.
