New Orleans beignets
Prep Time: 1½ Hours Yields: 10–12 Servings
Comment: This classical fried “doughnut” of the Crescent City was made famous in restaurants such as Café Du Monde. It is believed that the Ursuline nuns brought beignets to New Orleans. This simple fried confection is always served dusted in powdered sugar and dipped in hot Café au Lait.
Ingredients
1 package dry yeast
4 tbsps warm water
3½ cups plus 2 tbsps flour
1 tsp salt ¼ cup sugar
1¼ cups milk
3 eggs, beaten
¼ cup melted butter
Vegetable oil for deep frying
Powdered sugar for dusting
Method: In a measuring cup, combine yeast and warm water. Using a teaspoon, stir to blend well then set aside. In a large mixing bowl, whisk flour, salt and sugar until well blended. With a wooden spoon, stir in blossomed yeast, milk, eggs and butter. Mix until dough is formed. Cover with a dish towel and set in a warm place to rise 1 hour.
Heat vegetable oil to 170°C in a home-style deep fryer, such as a FryDaddy, according to manufacturer’s directions. Turn dough onto a lightly-floured surface. Knead once or twice and roll out 1 to 1.5 cm thick. Cut dough into 6cm squares and place on a lightly-floured pan. Cover and allow to rest 10 minutes.
Deep fry beignets, 2–3 at a time, approximately 2 minutes on each side or until golden brown, remove beignets from the oil, drain and dust generously with powdered sugar.
Beignets should be served 3 per person with a cup of steaming hot Café au Lait.
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