Lemon Beignets (new Orleans) Recipe

Bloom and warm liquids

In a small saucepan, gently heat the whole milk and butter together until butter is melted and mixture is warm to the touch (about 110°F/43°C). Alternatively, microwave in 20-second bursts. Let cool slightly if too hot.

Activate yeast

In a large bowl or the bowl of a stand mixer, combine warm water (about 105–110°F/40–43°C), 1 tablespoon granulated sugar and the instant yeast. Stir briefly and let sit 5–7 minutes until foamy. If it doesn't foam, yeast may be expired—start again.

Combine wet ingredients

Add the warmed milk-butter mixture and the eggs to the foamy yeast. Whisk to combine.

Make the dough

Add the flour and 1 teaspoon kosher salt to the wet mixture. Using a stand mixer fitted with the dough hook on low speed (or a wooden spoon by hand), mix until a soft, slightly sticky dough forms, about 3–5 minutes. If dough is extremely sticky, add up to 2 more tablespoons flour, 1 at a time.

First rise

Lightly oil a clean bowl, transfer the dough, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free place until doubled, about 1 to 1 1/2 hours.

Shape and chill

Punch the dough down gently and transfer to a lightly floured surface. Roll or pat into a rectangle about 1/2 inch thick. Cover and refrigerate for at least 1 hour or up to overnight — chilling firms dough and makes it easier to cut, while developing flavor.

Cut beignets

Remove chilled dough and roll to 1/2-inch thickness (if it relaxed). Using a 2.5–3 inch square cutter or knife, cut into squares or rectangles. Stack squares with parchment and keep covered while you heat oil.

Heat oil

In a heavy-bottomed pot or Dutch oven, pour enough vegetable oil to reach a 2–3 inch depth. Heat over medium-high until oil reaches 365–375°F (185–190°C) on a candy thermometer. Maintain temperature during frying by adjusting heat.

Fry beignets

Carefully slide 3–4 beignets into the hot oil (do not overcrowd). Fry 1–1.5 minutes per side, flipping once, until puffed and deep golden brown. Use a spider/skimmer to transfer to a rack or paper towel-lined sheet to drain. Fry remaining beignets, keeping finished ones in a low 200°F (95°C) oven if desired to stay warm.

Whisk eggs and sugar

In a medium heatproof bowl, whisk together 4 egg yolks, 1 whole egg and 3 tablespoons granulated sugar until smooth and slightly pale.

Temper with lemon juice

Slowly whisk in the fresh lemon juice (about 1 cup) and lemon zest until combined.

Cook curd

Set the bowl over a saucepan of simmering water (double boiler) making sure the bowl bottom does not touch the water. Cook, stirring constantly with a heatproof spatula, until the mixture thickens and reaches 170–175°F (77–80°C) and coats the back of the spatula, about 8–12 minutes.

Finish with butter and cool

Remove from heat and immediately whisk in the 6 tablespoons cold unsalted butter, one piece at a time, until fully incorporated and silky. Stir in a pinch of fine sea salt to brighten and balance sweetness. Pour through a fine-mesh sieve into a clean jar to remove any cooked egg bits. Cover surface with plastic wrap to prevent a skin and refrigerate until chilled; curd will thicken further as it cools.

Dust and serve

Generously dust warm beignets with powdered sugar. Spoon or pipe a dollop (about 1 tablespoon) of sour lemon curd onto each beignet or serve the curd on the side for dipping.

Optional finishing salt

For contrast, sprinkle a very small pinch of fleur de sel or flaky sea salt on the curd-topped beignets right before serving—use sparingly.

Storage

Store leftover lemon curd in an airtight container in the refrigerator for up to 7 days. Beignets are best the day made; keep refrigerated dough up to 24 hours before shaping and frying.