Classic New Orleans Beignets

Ingredients

• 1 cupwarm water (105–110°F)
• 1/4 cupgranulated sugar
• 2 1/4 tspactive dry yeast (1 packet)
• 1egg, beaten
• 1/2 cupevaporated milk
• 1/2 tspkosher salt
• 3 1/2 cupsall-purpose flour, plus more for rolling
• 2 tbspshortening, softened
• vegetable oil, for deep-frying
• 1 cuppowdered sugar, for dusting

Nutrition / serving

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Method

1. 1

   Stir warm water, granulated sugar, and yeast together and let stand 5 minutes, until foamy.

   ⏱Start 5:00
2. 2

   Whisk in the egg, evaporated milk, and salt. Add the flour one cup at a time, mixing until a shaggy dough forms, then work in the shortening.

3. 3

   Turn out onto a floured surface and knead 5 minutes until smooth and elastic. Place in a greased bowl, cover, and refrigerate at least 2 hours (or overnight — this slow cold rise is traditional and develops flavor).

   ⏱Start 5:00⏱Start 2:00:00
4. 4

   On a floured surface, roll the chilled dough to a 1/4-inch thickness. Cut into 2 1/2-inch squares.

5. 5

   Heat 3 inches of oil in a deep, heavy pot to 360°F.

6. 6

   Fry the squares in batches, turning once, 2–3 minutes total, until puffed and golden brown on both sides.

   ⏱Start 2:00
7. 7

   Drain on paper towels or a rack, then dust heavily with powdered sugar while still warm.

8. 8

   Serve immediately with café au lait.