Cooking Class: New Orleans Beignets
Fry up these golden beignets just like they do in New Orleans. We show you how in just four easy steps.
If you've never been to New Orleans, you can still get a taste of its cuisine with our recipe for New Orleans Beignets from scratch, the official state doughnut of Louisiana.
Combine 1 (1/4 oz.) envelope of active dry yeast, 1⁄2 cup warm water (105º to 115º), and 1 tsp. granulated sugar in bowl of a heavy-duty stand mixer; let stand 5 minutes. Add 1 cup evaporated milk, 2 large eggs (slightly beaten), 1 tsp. of salt, and 1/2 cup granulated sugar.
Microwave 1 cup water until hot (about 115°); stir in 1/4 cup of shortening until melted. Add to yeast mixture. Beat at low speed, gradually adding 4 cups flour, until smooth. Gradually add 2 1⁄2 to 3 cups more flour, beating until a sticky dough forms. Transfer to a lightly greased bowl; turn to grease top. Cover and chill 4 to 24 hours.
Turn dough out onto a floured surface; roll to 1⁄4-inch thickness. Cut into 2 1⁄2-inch squares.
Pour oil to depth of 2 to 3 inches into a Dutch oven; heat to 360°. Fry dough, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack. Dust immediately with powdered sugar.
Test Kitchen Secret: Keep the freshly fried beignets warm in a 200° oven up to 30 minutes. To make ahead, store the dough in an airtight container in the refrigerator up to one week.