Beignets

King Arthur’s classic beignets are yeast-raised squares of fried dough finished with a generous dusting of confectioners’ sugar. The test kitchen places this breakfast treat in New Orleans, where it describes a traditional pairing with strong chicory coffee.

Water, milk, melted butter, egg, vanilla extract, granulated sugar, table salt, flour and instant yeast are mixed and kneaded into a soft, smooth dough. The dough rises until puffy.

After being gently deflated, the dough rests overnight in a greased bowl in the refrigerator. This selected version rolls it on a floured surface into a rectangle and cuts it into squares.

The squares enter hot oil in small batches, sinking briefly before rising to the surface. They are turned as they fry, becoming puffed and golden brown on both sides.

The beignets drain on paper towels and are allowed to cool before confectioners’ sugar is sprinkled heavily over them. King Arthur suggests strong coffee alongside the finished pastries.