New Orleans is famous for these puffy, crusty treats, which go well with the city’s renowned chicory-flavored coffee. Please read About Doughnuts.

Combine in a large bowl:

Let stand 5 minutes, then whisk until the yeast is dissolved. Whisk in, blending well:

Beat in with a spoon until a smooth batter forms:

Beat in:

Beat in thoroughly:

Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours and up to 24 hours.

Heat to 365°F in a deep-fryer, deep heavy pot, or Dutch oven:

While the oil heats, form the beignets: Punch the dough down, divide it in half, and return one half to the refrigerator. On a lightly floured work surface, roll the dough ⅛ inch thick and, using a sharp knife, cut into 2 ½-inch squares. Then immediately roll and cut the other half of the dough; do not permit the beignets to rise. Starting with the beignets you cut first, fry 5 or 6 beignets at a time until golden brown, 1 to 2 minutes on each side. Drain on paper towels. Dust with:

Serve as soon as possible, preferably while still warm.