Light, pillowy beignets are the perfect treat, especially alongside a strong cup of coffee. Crispy on the outside, fluffy on the inside, and coated in a snowfall of powdered sugar — what more could you want?
One of the secrets to New Orleans beignets that are extra-flavorful is — you guessed it — evaporated milk. Sure, you can use room-temperature whole milk, but by now you know evaporated milk is a surefire flavor hack, and it is crucial to the depth of flavor that separates beignets from other yeasted doughnuts.
Baked goods made with milk are more tender, as milk limits some gluten production for a softer dough. Plus, the additional sugars from milk promote browning for a more golden crust. Using evaporated milk instead of regular milk in beignets gives you a softer dough, a crust that’ll take on fabulous color, and a richer flavor. The concentrated proteins and sugars in evaporated milk give every element of a beignet a little more oomph, highlighted only by that shower of powdered sugar.
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