French Market Beignets

The overnight chill is a must, not a suggestion. This yeast dough needs the cold rest to develop flavor and stiffen up enough to roll without sticking to everything in the kitchen.

The evaporated milk is what makes these beignets richer and softer than a plain flour-and-water version. It also gives the fried squares that classic New Orleans tan color, just shy of deep brown.

Roll the chilled dough to a generous ⅓ inch thick. Thinner and you get a cracker; thicker and the center stays gummy after frying. Cut clean squares with a sharp knife and don’t twist, twisting seals the edges and stops the puff. Fry in two inches of oil at around 360°F (180°C) until they balloon up and turn deep gold on both sides.

A heavy snowstorm of powdered sugar is the only finishing touch they need.

Pro Tips

• Use a thermometer to hold the oil at 360°F (180°C); too cool and the dough soaks up grease, too hot and the outside burns before the center cooks through
• Fry in small batches so the oil temperature doesn’t crash when cold dough hits
• The dough can rest up to 48 hours covered; the flavor only deepens
• Serve hot off the fryer, beignets lose their magic within 20 minutes

Variations

• Add a teaspoon of cinnamon to the dough for a spiced version
• Skip the powdered sugar and toss the hot beignets in cinnamon-sugar instead
• Serve alongside chicory coffee or a strong cafe au lait for the full Cafe du Monde experience