Instructions

1. Activate the Yeast: In a large mixing bowl, combine warm water and granulated sugar. Stir in the active dry yeast and let it sit for about 5 minutes, until it becomes foamy. This ensures the yeast is active and ready to give the beignets a light, fluffy texture.

2. Prepare the Dough: Add the evaporated milk, beaten egg, and melted butter (if using) to the yeast mixture, stirring to combine.

1. In a separate bowl, mix 4 cups of all-purpose flour, 1 1/2 cups of bread flour, and the salt.

2. Gradually add the flour mixture to the wet ingredients, mixing until a sticky dough forms. You can use a stand mixer with a dough hook or mix by hand.

3. Knead the Dough: Knead the dough on a lightly floured surface (or continue with the dough hook on low speed) for about 5-7 minutes, until it becomes smooth and elastic but still slightly sticky. Avoid over-kneading to keep the beignets light and airy.

1. Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and allow it to rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size.

4. Roll and Cut the Dough: Once the dough has risen, punch it down to release any air bubbles. Turn it out onto a floured surface and roll it into a rectangle, about 1/4 inch thick.

1. Use a pizza wheel or sharp knife to cut the dough into 2x2-inch squares. Smaller squares create a lighter, more traditional New Orleans beignet.

5. Heat the Oil: In a deep fryer or large, heavy pot, heat about 2 inches of vegetable oil or cottonseed oil to 360°F. It’s essential to maintain this temperature to ensure the beignets puff up quickly without absorbing too much oil.

6. Fry the Beignets: Carefully place 2-3 squares of dough in the hot oil at a time, being careful not to overcrowd the fryer.

1. Fry for about 2-3 minutes per side, turning halfway, until the beignets are golden brown and puffed up.

2. Use a slotted spoon to remove the beignets from the oil and transfer them to a plate lined with paper towels to drain excess oil.

7. Finish with Powdered Sugar: Generously dust the warm beignets with powdered sugar before serving. For the true New Orleans experience, pile on the powdered sugar—it should be messy!

Tips for Perfect Beignets

• Use Bread Flour for Texture: Adding some bread flour gives the dough a slight chew and helps it rise more dramatically when fried, resulting in that perfect pillowy texture.

• Evaporated Milk for Depth: Evaporated milk adds a subtle caramelized flavor and a creamy richness without weighing down the dough.

• Don’t Overcrowd the Oil: Frying only a few beignets at a time ensures they puff up evenly and stay crisp on the outside without becoming greasy.

• Serve Hot: Beignets are best enjoyed fresh and hot, dusted with powdered sugar just before serving.

These beignets will give you that authentic New Orleans flavor and texture—crispy on the outside, light and airy on the inside, and covered in a snowy blanket of powdered sugar. Enjoy with a cup of coffee or café au lait for the full experience!

Adding a filling to beignets takes them to a whole new level. Here’s how you can make both chocolate cream and caramel fillings that can be piped into your beignets after frying. These rich fillings add an indulgent twist to the classic treat.

Chocolate Cream Filling

Ingredients

• 1 cup heavy cream

• 1 cup whole milk

• 4 large egg yolks

• 1/4 cup granulated sugar

• 2 Tbsp cornstarch

• 1/2 tsp vanilla extract

• 4 ounces bittersweet or semisweet chocolate, finely chopped

Instructions

1. Heat the Dairy: In a saucepan, combine the heavy cream and milk. Heat over medium heat until it’s just about to simmer, then remove from heat.

2. Whisk the Eggs and Sugar: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.

3. Temper the Eggs: Slowly pour a small amount of the warm milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent curdling. Gradually add the rest of the milk mixture, whisking continuously.

4. Cook the Custard: Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly, until it thickens to a pudding-like consistency. This should take about 5 minutes.

5. Add Chocolate and Vanilla: Remove from heat and add the chopped chocolate and vanilla extract, stirring until the chocolate is melted and fully incorporated.

6. Chill: Transfer the chocolate cream to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and refrigerate for at least 1 hour, until completely cool.

Caramel Filling

Ingredients

• 1 cup granulated sugar

• 1/4 cup water

• 1/2 cup heavy cream, at room temperature

• 2 Tbsp unsalted butter, at room temperature

• 1/2 tsp vanilla extract

• Pinch of salt

Instructions

1. Make the Caramel: In a medium saucepan, combine the sugar and water. Heat over medium heat, swirling the pan occasionally (but not stirring), until the sugar dissolves and turns a deep amber color. This can take about 8-10 minutes.

2. Add the Cream: Once the sugar reaches the desired color, carefully pour in the heavy cream. The mixture will bubble up, so be cautious. Stir until smooth.

3. Add Butter and Vanilla: Remove from heat and stir in the butter, vanilla extract, and a pinch of salt.

4. Cool: Allow the caramel to cool to room temperature. It will thicken as it cools, reaching a consistency suitable for piping.

How to Fill the Beignets

1. Prepare the Filling: Transfer the chocolate cream or caramel filling into a piping bag fitted with a small round tip (a Bismarck tip or a standard round tip works well).

2. Make a Hole in the Beignet: Use a small knife or a skewer to poke a hole in the side of each beignet, creating a cavity for the filling.

3. Pipe the Filling: Insert the piping tip into the hole and gently squeeze the piping bag to fill the beignet. You’ll feel the beignet expand slightly as it fills up—stop before it starts to overflow.

4. Dust with Powdered Sugar: Once filled, dust the beignets with powdered sugar as usual.

Tips for Filled Beignets

• Serve Fresh: Filled beignets are best enjoyed fresh, as the filling can soften the dough over time.

• Experiment with Flavors: You can add a dash of espresso powder to the chocolate filling for a mocha flavor or a pinch of sea salt to the caramel for salted caramel beignets.

Storage: If you’re making the fillings ahead of time, store them in the fridge and give them a quick stir before piping.