Beignets
- Tommy Centola
- Nov 28, 2011
- 2 min read
Updated: Mar 21, 2021
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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