True New Orleans Beignets

This recipe was featured in my newsletter dated May 16, 2007.

True New Orleans Beignets
by Chip Desormeaux

I have a serious love affair with beignets. When they're done juuuuust right, the delicate outside crust breaks and gives way to a soft, almost ephemeral hollow inside. That coupled with the sweet smell of powdered sugar just sends me up into the clouds! And I love a cup of coffee with them.

The key to the great texture of these New Orleans classic doughnut pastries is letting the dough come to room temperature and rise for 20-30 minutes after you've cut them. And make sure your oil is right smack at 365°.

The dough keeps well for up to a week in the fridge but it's at it's finest after an overnight rest.

If you have time to fool with it, I recommend serving with strawberries that have been marinated overnight in Grand Marnier and sugar. Now that you're hungry, on with the recipe...

¾ c. warm water (~110°)
1 tsp. active dry yeast (about half packet)
¼ c. sugar
½ tsp. salt
½ c. evaporated milk
1 egg
2 tbs. melted butter
3½+ c. flour (up to 4 c.)
1 qt. peanut oil for frying
½ c. confectioner's sugar

In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk and blend well. Pour in the melted butter while whisking vigorously (butter will float to the top in little beads when done.)

Add half the flour, mix thoroughly with a fork, then add the remaining flour and combine well. Add more flour in tablespoon-increments until dough becomes a smooth but slightly sticky consistency. (Could be more or less depending on the humidity.)

Shape dough into a flat ball in the large bowl, cover with plastic wrap in a warm place for about an hour. (I usually turn my oven on until it's only very slightly warm and turn it off immediately).

Divide dough in half and work with one half at a time. Roll out dough 1/8 inch thick and cut into about 18-20 3x3 inch squares. Transfer the squares, and any scraps, to a cookie sheet, cover with a damp towel and let rest for about 20-30 minutes, so they rise just a little.

Meanwhile, heat one quart oil to 365°. Drop in only a few squares of dough at a time so as not to crowd the surface area of the oil (If the oil is hot enough, the beignets will float to the top a few seconds after dropping into the oil.) After a minute or so of frying, they will be a golden to dark brown. Flip them over and fry the other side.

Transfer to a wire rack placed over layers of paper towels. Dust with confectioner's sugar (this is best done with a sifter) and allow to drain off the oil for a few minutes. Transfer to small plates three at a time and dust more generously with the confectioner's sugar.

Traditionally served with café au lait.

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New Orleans Beignets Recipe