Beignets

Prep Time: 20 mins	Rise Time: 2 hr
Cook Time: 15 mins	Total Time: 2 hr 35
Serves: 16-18

Beignets have deep roots in French cooking, but in the United States they are inseparably associated with New Orleans, where the pillowy fried pastries have become a defining part of the city's café culture. Traditionally served hot beneath a generous blanket of powdered sugar, they're at their best only moments after leaving the fryer.

This version begins with a simple yeast dough enriched with milk and butter, then left to rise until doubled before being rolled, cut into squares, and fried. The hot oil causes the dough to puff dramatically, creating a lightly golden exterior and a soft, airy center. Serve them warm with plenty of powdered sugar and, in true New Orleans fashion, a cup of café au lait.

Getting the Liquid Temperature Right

Yeast performs best in a comfortably warm environment. For this dough, aim for the water and milk to be around 105°F to 110°F (40°C to 43°C) before adding them to the dry ingredients. Liquid that's excessively hot can damage or kill the yeast, while liquid that's too cool will slow its activity considerably.

Avoid microwaving the liquids without checking their temperature, since microwaves can create uneven hot spots. An instant read thermometer is the most reliable way to know they're in the proper range.

How the Dough Should Feel

Once properly kneaded, the dough should feel smooth, elastic, and slightly tacky rather than dry. It may cling lightly to your fingertips, but it shouldn't leave a substantial amount of dough behind.

Resist the temptation to keep adding flour simply because the dough feels a little sticky. Too much flour can produce heavier, denser beignets instead of the light interior you're looking for.

Ingredients

• 3½ cups all-purpose flour

• 1½ teaspoons instant yeast, 1 packet

• ¼ cup granulated sugar

• ½ teaspoon salt

• ¼ cup warm water, about 105°F to 110°F

• ½ cup whole milk

• 2 tablespoons unsalted butter, melted

• vegetable oil, for frying

• Powdered sugar, for coating

Instructions

1. Add the flour, instant yeast, sugar, and salt to the bowl of a stand mixer fitted with the dough hook. Mix briefly on low speed to combine.

   
   

2. Add the warm water and milk. Mix on low speed until a shaggy dough begins to form.

   
   

3. Add the melted butter and continue mixing until incorporated. Increase to medium-low speed and knead for 5 to 7 minutes, until the dough is smooth, elastic, and slightly tacky.

   
   

4. Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let rise in a warm, draft-free place for 1½ to 2 hours, or until doubled in size.

   
   

5. Turn the dough out onto a lightly floured surface and roll into a rectangle about ¼ inch thick. Using a pizza cutter or sharp knife, cut into 16 to 18 squares, about 2½ to 3 inches each.

   
   

6. Pour about 2 inches of vegetable oil into a heavy-bottomed pot and heat to 360°F (182°C). Working in batches, fry the beignets for 1 to 2 minutes per side, until puffed and lightly golden.

   
   

7. Transfer to a paper towel-lined plate and drain briefly. Generously dust the warm beignets with powdered sugar and serve immediately.