New Orleans Beignet Doughnuts

A taste of the French Quarter at home: New Orleans beignets are pillowy, square yeast doughnuts, fried until golden and puffed, then buried under a snowdrift of confectioners’ sugar. Cafe du Monde, eat your heart out.

The dough is enriched with eggs and evaporated milk for a tender, rich crumb. Here’s the key step: chill it for several hours, or overnight. The soft, sticky dough firms up in the fridge so you can roll and cut it into neat squares, and the rest develops flavor.

Fry the squares in hot oil and watch them puff dramatically, turning to brown both sides. The right oil temperature matters: too cool and they soak up grease, too hot and they brown before the inside cooks.

Drain them briefly, then bury them in powdered sugar and eat them hot, the only way beignets should be. They’re a pastries classic worth every messy, sugar-dusted bite.

Chef Tips

• Chill the dough several hours or overnight; it firms the sticky dough so you can roll and cut it.
• Keep the oil at a steady, moderate temperature so the beignets puff and brown without getting greasy.
• Don’t crowd the oil; fry in batches so the temperature stays steady.
• Dust heavily with confectioners’ sugar and serve immediately, while hot and fresh.

Variations

• Serve with cafe au lait, the traditional New Orleans pairing.
• Add a little vanilla or lemon zest to the dough.
• Drizzle with chocolate or fill with jam or pastry cream for a twist.