"New Orleans, how do I love thee? Let us count the ways: 1) Beignets 2) Jazz Fest 3) Beignets 4) Jackson Square 5) Did I mention beignets? I’ve clearly got a thing for those delightful pillows of fried dough coated in confectioners’ sugar. And although Mardi Gras comes but once a year, you can—and should—tuck into these light and airy bites whenever you crave them (which is often, in my experience)."
Ingredients
4 cups all-purpose flour⅓ cup granulated sugar
½ teaspoon kosher salt
1 tablespoon active dry yeast
¾ cup warm water (95°F to 100°F)
½ cup evaporated milk
1 large egg, lightly beaten
2 tablespoons unsalted butter, at room temperature
Vegetable oil, for frying
Confectioners’ sugar, for garnish
