Part 6/8:

Once doubled, the dough is rolled into a 12-inch square, cut into 16 squares, and given a second rise of about 30 minutes. Deep-fried at 350°F until puffed and golden, beignets are traditionally coated with a generous layer of powdered sugar immediately after frying, enhancing their light, flaky texture and sweetness.

Tips for Success and Variations

Throughout the demonstration, the chef emphasizes several key points:

• Use unflavored, high-smoke-point oils like safflower or canola for frying.

• Maintain precise frying temperatures for optimal results.

• Use high-quality, fresh ingredients for the best flavor.

• Be patient with dough rising—relaxation and proper proofing are crucial.

• Get the necessary tools, like cutters and scoops, to produce uniform donuts.