Beignet Hill Recipe

Warm liquids and bloom yeast

Combine the milk and water and warm to 110-115°F (warm to the touch). In a small bowl stir the warm liquids with the sugar and the instant dry yeast. Let sit 5 minutes until foamy.

Mix dry ingredients

In the bowl of a stand mixer fitted with a paddle or in a large bowl, whisk together the flour and salt.

Incorporate wet ingredients

Add the yeast mixture, softened butter (room temperature or slightly melted but not hot), and eggs to the flour. Mix at low speed until combined, then increase to medium speed and beat 3–4 minutes until the dough is smooth and slightly sticky. If mixing by hand, stir until combined then knead on a lightly floured surface about 6–8 minutes.

First rise

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Chill (optional but recommended)

Punch down the dough and refrigerate, covered, at least 1 hour or up to overnight. Chilling makes the dough easier to handle and improves flavor.

Prepare for frying

When ready to fry, remove dough from refrigerator and let sit 20–30 minutes to soften slightly. Line a large baking sheet with parchment and dust lightly with flour or semolina to prevent sticking. In a heavy-bottomed pot or deep fryer, pour vegetable oil to a depth of about 2–3 inches. Heat oil to 355–365°F (180–185°C). Use a thermometer for accuracy.

Roll and cut dough

On a lightly floured work surface roll the dough to about ¼-inch thickness. Using a 2½–3 inch square cutter or a knife, cut into rectangles or squares approximately 2½–3 inches wide. Keep pieces covered with a towel while you work to prevent drying.

Fry beignets

Working in small batches (3–5 pieces depending on pot size), carefully slide beignet squares into the hot oil. They will sink briefly then puff and float. Fry until puffed and golden brown, about 2–3 minutes per side, turning once with a slotted spoon or spider. Maintain oil temperature between 350–365°F for even cooking. Remove to a wire rack set over a baking sheet to drain briefly.

Dust with powdered sugar

While still warm, transfer beignets to a large shallow bowl or pile them on a serving platter. Sift the powdered sugar (and optional cinnamon) generously over the beignets. For the classic 'hill' presentation, mound the beignets into a generous pyramid and dust again to create a snowy appearance.

Serve

Serve hot with extra powdered sugar on the side. Beignets are best eaten the day they are fried.