Beignets By Rebeccah Marsters

Appears in Cook’s Country February/March 2013, Cook’s Country TV Season 6: Dessert on Bourbon Street

The city’s legendary doughnuts are light, airy, and delicate. If only we could make them at home …

Makes about 2 dozen beignets in 1 hour, plus 1 hour rising

The original recipe calls for a 6 quart dutch oven for frying, and notes the dough will be wet and sticky so let it rise in the fridge to firm up and use plenty of flour to keep the baking sheet non-stick. The large amount of water and yeast in this recipe causes a lot of steam to make its signature fluffly interior.

• 1 cup water, heated to 110 degrees
• 3 tablespoons granulated sugar
• 1 tablespoon instant or rapid-rise yeast
• 3 cups (15 ounces/425 grams) all-purpose flour
• ¾ teaspoon salt
• 2 large eggs
• 2 tablespoons plus 2 quarts vegetable oil
• Confectioners’ sugar

Prep

• 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.

After Rising

• Set wire rack inside rimmed baking sheet.
• Line second sheet with parchment paper and dust heavily 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 sheet.
• Repeat with remaining dough.

Fry

• Add enough of remaining 2 quarts oil to large Dutch oven to measure about 1½ inches deep and heat over medium-high heat to 350 degrees.
• Place 6 beignets in oil and fry until golden brown, about 3 minutes, flipping halfway through frying.
• Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees.
• Using slotted spoon or spider, transfer beignets to prepared wire rack.
• Return oil to 350 degrees and repeat with remaining beignets.
• Dust beignets with confectioners’ sugar.