New Orleans Beignets

On my first visit to New Orleans, I popped over to the historic Cafe du Monde to grab a paper bag of beignets and a takeaway cup of coffee. I walked to the water's edge to watch the sky at dusk over the Mississippi River, a couple of buskers singing a few yards away.

Like any first-timer, I made the mistake of inhaling as I bit into the beignet, coughing powdered sugar all over myself. But it was worth it. The warm yeasted dough must've been fried minutes beforehand, and the sweet, crispy edges gave way to an airy interior that smelled and tasted like heaven.

Beignets are cut into squares, which means the corners become slightly crispier than the rest of the pastry—those fried corners alone make beignets a legitimate rival to any circular doughnut.

Made from a simple yeast mixture, evaporated milk, shortening, eggs, and flour, beignet dough only takes a few minutes to throw together, but the secret to the perfect homemade beignet is letting the dough sit in the refrigerator overnight. This time in the fridge allows the yeast to develop slowly, making a particularly fluffy and flavorful beignet.

What Are Beignets?

There are two main types of beignets: French beignets made with deep-fried choux pastry, and Louisiana-style yeasted beignets. Typically cut into squares or rectangles and served hot with a cup of chicory coffee for breakfast, dessert—or really any time of day—these yeasted pillows are generously dusted with powdered sugar and a real treat to eat.

Do Beignets Taste Like Doughnuts?

Beignets are similar to doughnuts in that they're sweet, fried dough, and total comfort food. Beignets are pillowy in the center and crisp on the edges. Think of them as an elevated doughnut, with textural contrasts and a mellow flavor.

But don't expect any glazes, sprinkles or fillings. Beignets are meant to be quick to make, quick to assemble, and easy to eat.

Ingredients for New Orleans Beignets

To make New Orleans Beignets, you'll need:

• Active dry yeast: Can be swapped with instant yeast. Note: Instant yeast does not require "proofing," so you can proceed with the recipe without waiting for the mixture to become foamy.
• Warm water: Warm is key! Yeast enjoys a comfortable environment—too hot and it will start to die off.
• Granulated sugar
• Evaporated milk: Adds a rich flavor and light, fluffy texture to the beignets.
• Large eggs
• Kosher salt
• Vegetable shortening: Doughnuts made with shortening are typically lighter and puffier.
• Bread flour: Can be substituted with all-purpose flour, but may result in a stickier dough that requires more kneading time.
• Vegetable oil, for frying: For extra points—although it may be a bit harder to source—mimic Cafe du Monde by using cottonseed oil for frying.
• Sifted powdered sugar: For dusting
  

How To Make Beignets

It's quick to make, but you'll have to wait before you can cook them for an overnight proof. The full recipe for homemade beignets is below, but here's a brief recap:

• Step 1. Make the dough: Combine yeast, 1/2 cup water, and 1 teaspoon sugar. Let stand until foamy, then mix in eggs, salt, evaporated milk, and remaining sugar. Heat remaining water and whisk in shortening until melted. Add to yeast mixture along with 4 cups bread flour; mix until a sticky dough forms. Add remaining flour and knead until smooth.
• Step 2. Let rest: Transfer to greased bowl, and refrigerate 4 to 24 hours.
• Step 3. Cook beignets: Heat 2 to 3 inches of oil in a Dutch oven to about 350°F. Flour a clean surface, and roll dough to 1/4-inch thickness. Cut into squares, and fry in batches until golden and puffed (2 minutes per side). Drain on paper towels, dust with powdered sugar, and serve.

More New Orleans Favorites

If you can't get to the Big Easy, bring the food to you:

• Roast Beef Debris Po'Boys
• Red Beans and Rice
• Creole Daube
• Muffuletta

Editorial contributions by Katie Rosenhouse.