Beignets
A morning in New Orleans wouldn't be the same without beignets and cafe au lait. NOLA's anwer to doughnuts, the beignet is a light and airy fritter sprinkled with mounds of powdered sugar and served in threes, the only way to enjoy them to their fullest.
Ingredients
Directions
- Stir together yeast and warm water until yeast is dissolved. Let stand 5 minutes until bubbly.
- Add in evaporated milk, sugar, salt, oil and egg and stir until well blended.
- Add the flour one cup at a time, stirring with a wooden spoon until a soft dough forms.
- Cover with plastic wrap and refrigerate for 4 hours or overnight.
- Punch dough down and roll into a rectangle 12 by 8 inches. Cut into 2-inch squares and let stand for several minutes.
- While dough is standing, heat frying oil to 360 degrees. Make sure oil is at least 2 inches deep.
- Fry dough squares, a few at a time, until golden brown on both sides. Remove to paper toweling to drain well.
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Shake powdered sugar over beignets and serve warm.
See more recipes from Anne Coleman (aka Short Order Mom).
Member Comments On...
Beignets
2 |
This is an okay recipe but she doesn't share how thick or thin to roll them into. This is VERY important. You definitely don't want them too thick because they will be very dough-y. For best results, I suggest starting with half-inch thick. If you need to go thicker, then gradually work up by 1/4inch every time.
Also, I suggest taking a small break in between making them every few minutes, just to make sure you are doing it right. (I can't stress this enough!!!) I didn't find out until the end that 75% of my batch was too thick and uncooked...even if they looked dark on the outside.
Good luck everyone! These are BEST at Disneyland if you ever get the chance!
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