A close-up view of puffed, golden-brown star-shaped beignets or pastries heavily dusted with powdered sugar, displayed on a dark surface lightened by a dusting of sugar.

THINGS YOU’LL NEED:

  • 1 ½ cups warm water
  • 12 tablespoons granulated sugar
  • 2 large eggs
  • 1 teaspoons vanilla extract
  • 1 cup buttermilk
  • 3 ½ cups bread flour
  • 4 tablespoons vegetable shortening
  • 1 teaspoon salt
  • 4 cups all-purpose flour, plus more as needed
  • 1 tablespoon oil, for coating the bowl and dough
  • About 8 cups vegetable oil, for deep-frying

EQUIPMENT:

  • Large heavy-bottomed pot
  • Candy thermometer
  • 3-inch star cookie cutter

LET’S GET STARTED!

  2. Mix in the remaining 10 tablespoons granulated sugar, the eggs, vanilla, and buttermilk. Stir the bread flour, shortening, and salt into the yeast mixture until a thick paste forms.
  3. With the mixer on low speed, add the all-purpose flour 1/2 cup at a time. Mix until the dough is soft and pulls away from the sides of the bowl, 3 to 5 minutes.
  4. On a lightly floured surface, knead for an additional minute and form it into a large ball. If the dough is too sticky, add more flour as needed.
  5. Grease a large bowl with the oil and add the dough. Roll the dough into the oil to completely coat. Cover the bowl with a clean cloth and let rest at room temperature until doubled in size, 1 to 2 hours.
  6. Pour 4-inches of oil into a large heavy-bottomed pot fitted with a candy thermometer. Heat the oil over medium heat to 350F.
  7. On a lightly floured surface, roll out the dough to a ½ inch thickness. Cut out beignets with the star cookie cutter.
  8. Line a baking sheet with paper towels. Working in batches of a few at a time, fry the beignets until golden brown, 1 to 2 minutes per side. Drain the beignets on the paper towels.