New Orleans Button- Poppin' Beignets

This southern dessert was introduced to me by my roommate my first semester in college and then again by the movie Princess and the Frog. The best thing about this tasty treat is versatility. You can eat it simply with powdered sugar (as is traditional) or you can add caramel (as pictured), honey, chocolate, fruit, cinnamon, cocoa, or really anything that strikes your fancy. This is the best recipe I have found for beignets. It only has to sit in the refrigerator for an hour and puffs up so beautifully when fried. You can make them any shape you want although square is traditional. There is no way you won't love this recipe! Here's what you need.

1 cup water, heated to 110°
6 tbsp granulated sugar
1 tbsp yeast
3 cups flour
3/4 tsp salt
2 large eggs
2 tbsp plus 2 quarts vegetable oil
powdered sugar


Mix water and yeast with a tbsp of sugar and let it get foamy for about 5 minutes. Add the rest of the sugar, eggs, and oil. Whisk until combined. Slowly add in the flour and salt. Store in a greased bowl cover with greased plastic wrap. Let it rise in the refrigerator for an hour. This is important. If you don't wait, you won't get the nice puffy dough you really want to see in a beignet. Set wire rack inside rimmed baking sheet. Line second sheet with ­parchment paper and dust heavily with flour. Place half of dough on well-floured counter and pat into rough rectangle with floured hands, flipping to coat with flour. Roll dough into ¼-inch-thick rectangle (roughly 12 by 9 inches). Using pizza wheel, cut dough into twelve 3-inch squares and transfer to floured sheet. Repeat with remaining dough. Here is the only way you can really mess these up. In a dutch oven, large skillet, or preferably if you have a temperature controlled skillet heat the oil to 350°. Any hotter it will burn the outside and the inside will stay gooey. Any cooler and by the time it is done cooking it will just be a greasy mess. Use a thermometer if you don't have an electric skillet. It must stay at 350°. Place a few pieces of your sliced dough in the oil cooking them about 2-3 minutes each side or until golden brown. I use tongs, but you can use a slotted spoon or an Asian strainer to flip and fish out of the oil. Set them on the rack to let the oil drip off and coat in powdered sugar. Serve immediately.

Enjoy!