New Orleans-Style Beignets
This is a New Orleans family's recipe that I acquired. My family love this recipe. Nothing is better on cold Saturday morning than beignets.
1 clukewarm water
1/2 cevaporated milk
1 mediumegg at room temperature
1 Tbspsoftened butter
4 call-purpose flour
1 pkgactive dry yeast
·vegetable oil for frying
How to Make New Orleans-Style Beignets
- 1. In the bowl of a mixer with a dough hook, combine water, milk, sugar, salt, egg, and butter. Begin mixing, slowly adding the flour and then the yeast. When the dough is smooth and glossy, place in a glass bowl coated with oil. Turn the dough several times to coat with oil, then cover with plastic wrap. Refrigerate dough overnight.
- 2. In the morning, roll out dough to a thickness of 1/2-inch. With a sharp knife, cut dough into 3-inch squares. Pour 3 inches of oil in a large Dutch oven over high heat. When oil is hot, drop two or three beignets into the pan. The dough should float to the top of the oil quickly. Turn the dough once or twice until puffed and golden on both sides, about 3 minutes.
- 3. Drain on paper towels, then sprinkle with confectioners' sugar. Serve with cafe au lait.
You must, must, must eat beignets hot because cold beignets are a leaden affair.