French Market Doughnuts

These are beignets, the famous square doughnuts of the New Orleans French Market. The dough comes together with active dry yeast, evaporated milk for richness, eggs for tender structure, and just enough sugar to feed the yeast without making the finished pastry sweet. The sweetness comes after frying, in a heavy snowfall of powdered sugar.

Chilling the dough overnight is more than convenience. The slow cold ferment relaxes the gluten, develops a subtle yeasted depth, and makes the dough easier to roll thin without snapping back. The note about the dough improving with age in the fridge is real: that flavor builds for several days.

Cutting squares instead of rounds is a French Market signature. No re-rolling scraps means uniform texture across every doughnut, and the corners puff dramatically in hot oil into the pillowy hollow centers beignets are known for.

Serve hot, immediately, with strong café au lait. They lose their magic within an hour of frying.

Pro Tips

• Oil temperature is key. Hold steady at 360°F (180°C). Too cool and the doughnuts soak up grease; too hot and they brown before the inside cooks.
• Roll the dough thin, around ⅛ inch. Thicker dough won’t puff into the signature hollow center.
• Drop only a few at a time. Crowding cools the oil and steams the dough instead of frying it.
• Dust with powdered sugar while still warm so it sticks. A second dusting at the table is traditional.

Variations

• Stir a tablespoon of grated orange zest into the dough for citrus aroma.
• Add a teaspoon of vanilla or a splash of dark rum to the milk before mixing for warmth.
• Cut the dough into longer rectangles and fill with chocolate or fruit jam after frying.