Sweet, Sweet Sunday

Making the Perfect Beignets

My husband and I were stationed about ten years ago at Fort Polk, Louisiana. This was interesting. Being from Mississippi, you would think that I would be right at home in the Deep South…

But…

 

Louisiana is a whole different world…

And Louisiana has some of the best food in the country…

Especially the beignets…

 

 

 

Beignets, the official state doughnut of Louisiana since 1986, have been popular within New Orleans Creole cuisine ever since being brought to New Orleans in the 18th century by French colonists.

These “fritters”are made from deep-fried choux pastry are traditionally prepared right before consumption, doused in powdered sugar, and eaten fresh and hot.

Today beignets from the Café du Monde, along with their coffee with chicory and café au lait, are quite famous…

So here’s a recipe for making the perfect beignets…

 

 

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The Ingredients

  • .1-1/2C lukewarm water
  • 1/2 C sugar
  • 1 envelope active dry yeast
  • 2 egg, s,slightly beaten
  • 1-1/4tsp salt
  • 1C evaporated milk
  • 7Clour
  • 1/4C shortening
  • Nonstick spray
  • Oil, for deep-frying
  • 3C powdered sugar

 

 

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The Dough

Mix water, sugar, and yeast in a large bowl. Let sit for 10 minutes.

Beat eggs, salt and evaporated milk together.

Mix egg mixture to the yeast mixture.

Add 3 cups of the flour to the yeast mixture.

Add the shortening.

Continue to stir while adding the remaining flour.

Remove dough from the bowl.

Place onto a lightly floured surface.

Knead until smooth.

Spray a large bowl with nonstick spray.

Put dough into the bowl.

Cover with plastic wrap or a towel.

Let rise in a warm place for at least two hours.

 

 

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Frying 

Preheat oil in a deep-fryer to 350 degrees

Add the confectioners’ sugar to a paper or plastic bag and set aside.

Roll the dough out to about 1/4″ thickness.

Cut into 1″ squares.

Deep-fry, flipping constantly, until they become a golden color.

Drain your beignets as they finish cooking.them for a few seconds on paper towels,

Toss them into the bag of confectioners’ sugar….then holding the bag closed and shakong to coat evenly.