Beignets

I have to be honest. I didn’t love the beignets at Cafe du Monde. They were pretty tough. However, the ones at Cafe Beignet were divine! The piles of confectioner’s sugar trouble my fear of having sticky hands when I eat, but it is worth it. Freshly fried beignets are much better than any donut I have ever had.

I made a big batch and our party of 15 couldn’t handle all of them in addition to the pecan pie. I figured they were dead, but put them in a ziplock bag overnight anyway. I baked them for a few minutes the next morning and they were even better! It was a revelation. They absorbed a bit of moisture from cooling in the bag and then crisped up on the outside in the oven. Give it a try, it is delicious!

Beignets

3/4 cup warm water
1/4 cup granulated sugar
1 rounded tsp yeast
1 egg, beaten
1/2 tsp salt
1/2 cup evaporated milk
3 1/2 cup fine flour, I used White Lily
2 tbsp butter, softened to almost melted state
oil for bowl
1 cup confectioner’s sugar, or however much you want

  1. Mix water and yeast in a large bowl. Leave for 10 minutes.
  2. Separately, beat milk, egg, granulated sugar, and salt together. Add to yeast mixture.
  3. Add 1 1/2 cup flour.
  4. Add butter.
  5. Stir in the remaining flour.
  6. Knead on floured counter until smooth. About five minutes or so.
  7. Bring together into a ball. Oil and place in a large bowl.
  8. Cover with plastic wrap. Leave until ready to use. Rise for at least two hours, but I left mine for 4-5 hours until we were ready for dessert.
  9. Right before serving, flour a counter and roll out to about 1/4 inch thick.
  10. Meanwhile start heating your oil.
  11. Cut into 1 1/2 inch squares or so.
  12. Fry until golden. Wait until the oil is really hot, sacrifice one square to test. My first batch didn’t puff up because I put them in too early.
  13. Serve on a large platter covered in paper towels.
  14. Dust a nice coat of confectioner’s sugar on top.

Total time: 1 hour plus 2 hours rest

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