Beignets, the French version of fried dough fritters, reached Louisiana in the 18th century. Today, beignets are the object of desire of every tourist in New Orleans. To replicate the airy, crisp texture and tangy yeast flavor of these classic New Orleans doughnuts, we used a super-hydrated dough, which means lots of steam, which creates an open, honeycombed structure as soon as the beignets hit the hot oil. Learn the steps to our easy Beignet recipe—plus how to avoid common missteps—in this online cooking class.