1/28/07

Traditional New Orleans Beignets

Traditional New Orleans Beignets

Beignets are a New Orleans staple and if you’ve never tried one of these hot doughnuts, you’re truly missing out. Beignets are the New Orleans version of a French fritter. They’re served hot, usually 3 or 4 per serving, and they’re topped with lots of powdered sugar. Café du Monde is probably the most famous place in the city to buy these but there are plenty of other quaint little places to try them. Beignets are traditionally enjoyed with a good cup of hickory coffee or café au lait.

Yield: approximately 2 dozen

1 cup warm water
1 package active dry yeast
1/4 cup sugar
1 large egg, beaten
1/2 cup evaporated milk
1 teaspoon salt
3-1/2 cups all-purpose flour
3 Tablespoons butter, softened
Vegetable oil for deep frying
Confectioner’s sugar

Dissolve yeast in warm water. Let stand for 10 minutes. Add sugar, egg, milk and salt. Whisk until combined. Gradually stir in 2 cups of flour and stir until smooth.

Stir in butter and slowly add the rest of the flour, ¼ cup at a time. Mix by hand until butter is completely incorporated. Cover and refrigerate at least 4 hours.

Place dough on a floured cutting board, punch down and roll out to 1/8 inch thick.

Using a pizza cutter, cut into rectangles, approximately 2 x 3 inches.

Heat the oil in a large pot to 360 degrees.

Gently drop the dough in, a few at a time, and fry until they puff up and are golden brown, about 2 minutes

Drain on paper towel and top with plenty of Confectioner’s sugar. Serve hot with a cup of hickory coffee or café au lait

No comments: