A simple recipe for beignets calls for the cook to melt 1/2 cup of butter with 1 cup of water in a saucepan and fold in 1/4 teaspoon of salt and 1 cup of flour. Allow the sticky batter to cool before incorporating four eggs, to avoid cooking them during the mixing process. Divide the dough into little balls and fry in oil heated to 375 degrees Fahrenheit.
A more complicated recipe for the fluffy fried dessert calls for active dry yeast. Dissolve one packet of yeast in 1 1/2 cups of lukewarm water. Mix in 1/2 cup of white sugar, 1 teaspoon of salt, 2 eggs and 1 cup of evaporated milk to the yeast. Carefully stir in 4 cups of all-purpose flour and add 1/4 cup of shortening. Stir in another 3 cups of all-purpose flour and let the dough rest in the refrigerator for 24 hours. Fry the dough in little balls in oil heated to 360 degrees Fahrenheit. As a reference, if the balls of dough do not pop up out of the oil, it is not hot enough. Garnish with a light coat of confectioner's sugar. Beignets are best served warm and fresh and with a cup of strong coffee.