Beignets de la Nouvelle-Orléans

New Orleans beignets are the city's most beloved late-night ritual. Brought by French colonists in the eighteenth century and popularized at Café du Monde, these deep-fried choux-adjacent pillows are served smothered in powdered sugar, traditionally alongside café au lait with chicory. The batter rests overnight, making them a late-night weekend project that yields morning magic.

Serves: 6 (makes about 24 beignets)

Ingredients

• 7g (2.25 tsp) active dry yeast
• 240ml (1 cup) warm water (43°C / 110°F)
• 65g (0.3 cup) caster sugar, plus 1 tsp for the yeast
• 120ml (0.5 cup) whole milk, evaporated or full-fat
• 1 large egg
• 0.5 tsp fine sea salt
• 30g (2 tbsp) vegetable shortening or lard
• 450g (3.5 cups) plain flour, plus extra for dusting
• Vegetable oil, for deep frying (about 1 litre / 4 cups)
• 200g (1.5 cups) powdered (icing) sugar, for serving

Instructions

1. Dissolve yeast and 1 tsp sugar in warm water. Let stand 10 minutes until frothy.
2. In a large bowl, combine the remaining sugar, milk, egg, and salt. Whisk together. Add the yeast mixture and shortening.
3. Gradually stir in flour until a soft, slightly sticky dough forms. Turn onto a floured surface and knead gently for 2 minutes. Do not over-knead.
4. Place dough in an oiled bowl, cover with plastic wrap, and refrigerate for at least 8 hours or overnight — this is what gives authentic New Orleans beignets their yeasty depth.
5. Heat oil in a deep pot to 180°C (350°F). Roll chilled dough on a floured surface to about 6mm (0.25-inch) thickness. Cut into 6 x 6cm (2.5 x 2.5-inch) squares.
6. Deep-fry in batches of 4–5, turning once, for 2–3 minutes per side until deep golden and puffed. The beignets should inflate like pillows.
7. Drain briefly on a wire rack, transfer to a platter, and bury under a blizzard of powdered sugar. Serve immediately.

Cook's Notes: Beignets must be eaten the moment they are made — they deflate and turn chewy within minutes. Oil temperature is everything: too cool and they absorb oil; too hot and they brown before cooking through.