New Orleans beignets are fried dough squares made from a yeasted dough that is slightly enriched with eggs and butter. The key to their distinctive texture -- airy inside, thin-shelled outside, almost hollow in the center -- is a combination of proper yeast development, correct hydration, and oil temperature control.
The Dough
The dough should be slightly tacky -- softer than a bread dough, firmer than a batter. If it sticks to your hands uncontrollably, add a little flour. If it feels like dry bread dough, add a teaspoon of water at a time. After mixing, refrigerate overnight. This cold fermentation develops flavor and makes the dough easier to roll.
Oil Temperature
375 degrees Fahrenheit is the target. Below 365 and the beignets absorb oil and become greasy. Above 385 and they brown on the outside before the center cooks through, resulting in a raw, gummy center. Use a thermometer. Do not guess. Between batches, allow the oil to return to temperature before adding the next batch.
The Powdered Sugar
Beignets must be dusted with powdered sugar the moment they come out of the oil, while they are still glistening with heat. The sugar melts slightly into the surface and creates the characteristic sweet crust. Don't be shy -- use more powdered sugar than you think is necessary. That is the New Orleans way.