Bourbon Street Beignets

7 steps · 45 min total

1. 01

   Activate the Yeast

   Dissolve the 1 package of yeast in 0.5 cup warm water, following the package directions. Set it aside for a few minutes to get foamy, indicating it’s active.
2. 02

   Melt Shortening and Sugar

   In a large bowl, combine the 2 tablespoons sugar, 2 tablespoons shortening, 0.5 teaspoon salt, and 0.5 cup hot water. Stir until the shortening has melted and the sugar has fully dissolved. Let this mixture cool until it’s just lukewarm to the touch.
3. 03

   Mix the Dough

   Add the 0.5 cup heavy cream, 1 egg, 3 cups of the flour, and the activated yeast mixture to the sugar-shortening mixture. Attach the bowl to a stand mixer fitted with a dough hook. Turn the mixer to speed 2 and mix for 2 minutes.
4. 04

   Add Remaining Flour

   Gradually add the remaining 1.5 cups of flour, about 0.5 cup at a time, letting the dough incorporate each addition. Continue mixing for about 5 minutes longer, until the dough gathers around the hook and pulls cleanly away from the sides of the bowl.
5. 05

   Roll and Cut Dough

   Turn the dough out onto a lightly floured surface. Roll it into a rectangle, roughly 10x24 inches. Using a sharp knife or a pizza cutter, cut the dough into 2-inch squares.

   In a large, heavy saucepan or deep-fat fryer, heat the oil to 360 °F. If you don't have a thermometer, a small piece of dough should sizzle immediately and turn golden in about 30 seconds.

6. 06

   Fry the Beignets

   Carefully drop the dough squares into the hot oil, working in batches so you don't overcrowd the pan. Fry them for about 3 minutes, turning once to ensure they brown evenly on both sides.
7. 07

   Drain and Sugar

   Transfer the fried beignets to a plate lined with absorbent towels to drain any excess oil. While they're still warm, dust them generously with powdered sugar.