CAJUN BEIGNETS

Prep time 
20 mins (plus 1 hour rise) 

Cook time 
10 mins 

Total time 
1 hour 30 mins 

Light, fluffy pillows of fried dough covered in powdered sugar — this is the dessert (or breakfast) Louisiana is famous for. Messy, sweet, and absolutely worth it. 

Recipe by: George Graham 
Serves: 4–6 

Ingredients 

• 3/4 cup warm water  
• 1/4 cup sugar  
• 1 packet active dry yeast  
• 1/2 cup evaporated milk  
• 1 egg  
• 3 1/2 cups all-purpose flour  
• 2 tablespoons unsalted butter, melted  
• 1/2 teaspoon salt  
• Vegetable oil, for frying  
• Powdered sugar, for serving  

Instructions 

1. Activate the yeast 
   In a bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.  
2. Make the dough 
   Add evaporated milk, egg, and melted butter. Mix well. 
   Gradually add flour and salt, mixing until a soft dough forms.  
3. Let it rise 
   Cover and let dough rise in a warm place for about 1 hour, until doubled in size.  
4. Roll and cut 
   Roll dough out on a floured surface to about 1/4 inch thick. Cut into 2–3 inch squares.  
5. Fry 
   Heat oil to 350°F. Fry beignets in batches, 1–2 minutes per side, until golden brown.  
6. Serve 
   Drain on paper towels and immediately dust heavily with powdered sugar.  

Notes 

• Don’t be shy with the powdered sugar — if it’s not everywhere, you did it wrong.  
• Best eaten hot and fresh (they don’t wait on nobody).  
• Serve with coffee — preferably strong enough to wake the dead.  
• You can stuff them with chocolate, fruit, or cream if you want to get fancy.