New Orleans Beignets

Pillowy fried French Quarter dough squares buried under a snowdrift of powdered sugar.

Ingredients

• 1 1/2 cups warm water (110 degrees F)
• 1 package (2 1/4 teaspoons) active dry yeast
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 2 large eggs, beaten
• 1 cup evaporated milk
• 7 cups all-purpose flour, divided
• 1/4 cup shortening or unsalted butter, softened

Vegetable oil, for frying

• 2 cups confectioners’ sugar, for dusting

Directions

1. In a large bowl, sprinkle the yeast over the warm water and let stand until foamy, about 5 minutes.
2. Stir in the granulated sugar, salt, eggs, and evaporated milk. Add 3 cups of the flour and beat until smooth.
3. Beat in the shortening, then gradually work in the remaining 4 cups flour to form a soft dough.
4. Cover and refrigerate at least 2 hours (or up to overnight) until doubled.
5. Roll the dough out on a floured surface to about 1/4-inch thick and cut into 2 1/2-inch squares.
6. Heat 3 inches of oil to 360 degrees F. Fry the squares a few at a time, turning, until puffed and golden brown, about 2 to 3 minutes.
7. Drain briefly, then dust very generously with confectioners’ sugar. Serve hot.

Notes

Emeril Lagasse’s beignets evoke Cafe du Monde in the French Quarter.