• Tommy Centola

Beignets

Updated: Jan 4

To go to New Orleans and not eat Beignets is like not going to

New Orleans at all. Beignets are New Orleans version of donuts. Café

Du Monde is the most visited restaurant in town. Open 24 hours and

never closes, except when Katrina came to town. Café Du Monde

serves Beignets as their only food. Beignets are delicious but can

be dangerous. Often when you bite into one, you create a cloud of

powdered sugar that goes everywhere. It’s best not to wear dark

clothes while eating Beignets. When visiting New Orleans, make sure

you don’t miss out on this delightful experience.

1½ cups Lukewarm Water

½ cup Granulated Sugar

1 envelope Active Dry Yeast

2 Eggs, slightly beaten

1¼ teaspoon Salt

1 cup Evaporated Milk

7 cups Bread Flour

¼ cup Shortening softened

Peanut Oil for frying

Powdered Sugar

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

In another bowl, beat the eggs, salt and evaporated milk together. Mix

the egg mixture to the yeast mixture. Add 3 cups of the flour to the


mixture and stir to combine. Add the shortening and continue to stir

while adding the remaining flour. Remove the dough from the bowl,

place on a lightly floured surface and knead until smooth. Spray a

large bowl with nonstick spray. Put dough in bowl and cover with a

towel. Let rise in a warm place for at least 2 hours. Preheat peanut

oil in a deep fryer to 350 degrees. Roll the dough out to about ¼ inch

thickness and cut into 1-inch squares. Deep-Fry,

flipping constantly, until they become a golden color. When Beignets are done, quickly

drain on paper towels, and then sprinkle with powdered sugar. Serve

immediately.

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