Growing up, every year when the weather turned cold, the smell of dough frying would fill the house, and my mother’s clothes would be covered in powdered sugar. New Orleans style beignets have been a regular part of the Akwenye household since I was a baby, especially during the colder months.

My mother makes these beignets often, and over time she has perfected the recipe. Through repetition, she knows exactly how to achieve the right texture. They come out crisp on the outside, soft on the inside and generously coated in powdered sugar.

As a child, I watched her fry each batch and set them aside before dusting them with sugar. I have tried to make the recipe myself, but they never turn out quite the same. Her experience shows in the final result, and the beignets are always better when she makes them.

These beignets have become a familiar part of colder seasons in our home, and I continue to associate them with winter and routine rather than special occasions.

Ingredients:

• 1 and 1/2 cups warm water, between 110 and 115 degrees (F)
• 2/3 cup granulated sugar
• 2 and 1/4 teaspoons active dry yeast
• 2 large eggs, at room temperature
• 1 cup evaporated milk
• 2 and 1/2 teaspoons pure vanilla extract
• 7 cups bread flour
• 1 and 1/2 teaspoons salt
• 5 tablespoons unsalted butter, at room temperature
• 4 cups peanut oil, for deep frying
• 2 cups confectioners’ sugar

Instructions:

1.  In a medium-size bowl, add the warm water, sugar, and yeast and whisk well to combine. Sit aside for about 10 minutes, or until the mixture has bubbled up and become foamy.
2. In the bowl of a stand mixer fitted with the paddle attachment,  beat the eggs until smooth. Beat in the vanilla and evaporated milk. Beat in 3 and 1/2 cups of the flour until smooth. Turn the mixer to low speed and slowly pour in the yeast mixture (careful here – this mixture can splash up if added too quickly!) beat until smooth. Add in the butter and beat until incorporated. Finally, beat in the remaining 3 and 1/2 cups of flour and salt. Beat until dough is smooth and cohesive; about 2 minutes. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours.
3.  Line a large rimmed baking sheet with three layers of paper towels, set aside.
4.  In a large enameled cast-iron pan, heat 4-inches of oil to 360 degrees (F). Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out into a 1/4-inch thick rectangle. Cut the dough into 2 and 1/2-inch squares.
5.  In batches, fry the dough until they puff up and are golden brown in color, about 1 minute. Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough.
6. Dust with powdered sugar and serve at once!