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Beignets

Source of Recipe

From "The Best of New Orleans" by Ryan Boudreaux


Recipe Introduction

"Caf� au lait and beignets are a must-have treat at Caf� du Monde in the French Quarter. Bread flour is key to making a crispy beignet because it has a higher protein content than all-purpose flour � nearly 12 percent. The extra protein allows the dough to produce more gluten, which gives it body, strength, and elasticity."

List of Ingredients

◦ 2 tablespoons granulated sugar
◦ � cup warm water (110� F) water
◦ 1 packet active dry yeast
◦ � cup evaporated milk
◦ 1 large egg, beaten
◦ � teaspoon salt
◦ 3� cups bread flour, divided
◦ 2 tablespoons unsalted butter, at room temperature
◦ 1 quart peanut oil
◦ 1� cups powdered sugar


Recipe

In a medium bowl, dissolve the granulated sugar in the water. Sprinkle with the yeast and allow it to develop, forming small bubbles, for 5 to 10 minutes.

Stir in the milk, egg, and salt and blend well. Add 2 cups of the flour and stir to combine well. Stir in the butter, then the remaining 1� cups flour. Transfer to a floured surface and knead until the dough is smooth. Transfer the dough to a large greased bowl, cover with a dish towel, and allow to rise at room temperature for about 2 hours, until doubled in size.

When ready to fry the beignets, heat the oil in a deep fryer, large Dutch oven, or large saucepan to 350� F.

Meanwhile, with a lightly floured rolling pin, roll out the dough on a floured work surface to a �-inch thickness. Cut the dough into 3-inch squares.

Fry the squares in batches for about 2 minutes per side, turning them when they are light golden brown. Once fried, drain on several layers of paper towels. Transfer to a serving platter, sprinkle with the powdered sugar while still hot, and enjoy immediately.


Makes 1 dozen