Beignets

Slug Icon WHY THIS RECIPE WORKS To replicate the crisp, airy texture and tangy flavor of these classic New Orleans doughnuts, we began by using plenty of yeast, kick-starting it with warm water and sugar to develop its flavor. We added extra water for a super-hydrated dough, so that as soon as the wet dough hit the hot oil, it created lots of steam, giving our beignets an open, honeycombed structure. Since wet dough is tricky to roll out, we let it rise in the refrigerator to firm it up. A few minutes of frying and a shower of powdered sugar, and our beignets were ready to be enjoyed, Big Easy style. See the sidebars that follows the recipe.

MAKES 24 BEIGNETS

This dough is very wet and sticky, so flour the counter and baking sheet generously. You’ll need a least a 6-quart Dutch oven for this recipe.

1

cup water, heated to 110 degrees

3

tablespoons granulated sugar

1

tablespoon instant or rapid-rise yeast

3

cups (15 ounces) all-purpose flour

¾

teaspoon salt

2

large eggs

2

tablespoons plus 2 quarts vegetable oil

Confectioners’ sugar

1. Combine water, 1 tablespoon granulated sugar, and yeast in large bowl and let sit until foamy, about 5 minutes. Combine flour, remaining 2 tablespoons granulated sugar, and salt in second bowl. Whisk eggs and 2 tablespoons oil into yeast mixture. Add flour mixture and stir vigorously with rubber spatula until dough comes together. Cover bowl with plastic wrap and refrigerate until nearly doubled in size, about 1 hour.

2. Set wire rack inside rimmed baking sheet. Line second sheet with parchment paper and dust generously with flour. Place half of dough on well-floured counter and pat into rough rectangle with floured hands, flipping to coat with flour. Roll dough into ¼-inch-thick rectangle (roughly 12 by 9 inches). Using pizza wheel, cut dough into twelve 3-inch squares and transfer to floured baking sheet. Repeat with remaining dough.

3. Add remaining oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 350 degrees. Fry 6 beignets, adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until golden brown, about 3 minutes, flipping halfway through frying. Using slotted spoon or tongs, transfer beignets to prepared baking sheet. Return oil to 350 degrees and repeat with remaining beignets. Dust beignets with confectioners’ sugar and serve immediately.