The scent of warm, yeasty dough and sweet powdered sugar drifting through the air is unmistakable — it means you’re near the French Market in New Orleans, where beignets have been a beloved tradition for generations. Golden, airy, and generously dusted with sugar, these pillowy treats are best enjoyed fresh from the fryer with a steaming cup of café au lait made with chicory coffee and hot milk. Start the dough the night before and wake up to a little taste of the Crescent City right in your own kitchen.
INGREDIENTS:
1 package active dry yeast
1 1/2 cups warm water (100-115° F)
1/2 cup sugar
2 teaspoons salt
2 large eggs
1 cup evaporated milk, undiluted
1 teaspoon vanilla
1/4 teaspoon mace
7 cups flour
1/4 cup vegetable shortening
Oil for deep frying
Confectioners’ sugar
METHOD:
In the bowl of a stand mixer, combine warm water, yeast, and 2 teaspoons of sugar. Stir to dissolve and let stand for 10 minutes, until foamy.
Add the remaining sugar, salt, eggs, evaporated milk, vanilla, and mace. Mix well. Gradually add 4 cups of flour, beating until smooth. Add the shortening, then incorporate the remaining flour about 1/3 cup at a time, beating after each addition until a soft dough forms.
Using the dough hook, knead the dough on medium speed for 5 minutes (or knead by hand). Cover the bowl tightly with plastic wrap and refrigerate overnight.
The next day, roll the chilled dough onto a lightly floured surface to about 1/4 inch thick. Cut into rectangles about 2 1/2 by 3 1/2 inches using a sharp knife or pizza cutter.
Heat oil in a deep fryer or heavy pot to 360°F. Fry 3–4 beignets at a time, turning often, until puffed and golden on both sides, 2–3 minutes per batch. Transfer to a rack set over a baking sheet. Keep warm in a 200°F oven while frying the remaining batches.
Dust generously with confectioners’ sugar while still warm. Serve immediately — ideally with chicory café au lait for an authentic New Orleans experience.
SERVING SUGGESTIONS:
- For a festive twist, drizzle with chocolate or caramel sauce before serving.
- Pair with fresh strawberries or banana slices for a brunch treat.
- These are best eaten warm, but leftover dough can be fried fresh the next morning.
