Taking beignets to next level

Beignets need no introductions. They are the go to doughnut in New Orleans. Right next to the river across from Jackson Square sits Cafe du Monde. Open 24 hours a day, 365 days a year, it is the premiere location for this local treasure.

Today, I want to share with you the recipe for Beignets. I am also including delicious sauce that takes it to another level. It’s perfect for a fancy dessert. So gather your ingredients, and Let’s head to the kitchen!

Beignets with Cafe Au Lait Creme Anglaise

3/4 cup lukewarm water (no hotter than 110℉)

1 (1/4-ounce) package active dry yeast

1/4 cup sugar

4 tablespoons softened butter plus more for greasing

1 egg

1 cup evaporated milk

4 cups all-purpose flour plus more for dusting

1/2 teaspoon salt

Cafe Au Lait Creme Anglaise, recipe follows

Canola oil

Confectioners' sugar

Add the water, yeast and sugar to a bowl of an electric mixer with the dough hook attached. Lightly whisk to combine. Allow the yeast to bloom for 5 minutes, until bubbly. Add the butter in pieces, the egg, milk, and half the flour and mix on low until combined. Add the remaining flour and salt and mix on low until combined. Increase the mixer to medium and mix for 5 minutes until a soft dough is formed. Transfer the dough to a lightly floured surface and knead gently into a ball. Grease a medium bowl with butter, add the dough, turning around to coat. Cover with a kitchen towel or plastic wrap and set aside in a warm place until doubled in size, about 1 1/2 to 2 hours.

This is when you can make the Creme Anglaise sauce and set aside.

After the dough has proofed, punch down the dough, cut it in half, and knead gently to form two balls.Leave one ball covered with a clean towel in the bowl, and place the other half on a lightly floured work surface. Using a rolling pin, roll out the dough to 1/8-inch thickness. Cut the dough using a sharp knife into 2 1/2-inch squares. Repeat with the remaining ball of dough. Allow the beignets to rest at least 10 minutes before frying.

Fill a large pot half full with canola oil and preheat the oil to 350℉.

Fry the beignets in batches of 6 to 8 at a time for 1 minute on the first side until golden and puffed, and turn over and fry on the second side for 1 minute longer. Remove from the hot oil and drain on paper-lined tray. Dust generously with confectioners' sugar sifted through a fine mesh sieve. Continue with the remaining pieces of dough. Dust the beignets a final time with more confectioners' sugar. Serve the Cafe Au Lait Creme Anglaise alongside for dunking.

Cafe au Lait Creme Anglaise

1 1/2 cups strong coffee

3/4 cup heavy cream

3/4 cup milk

1/2 cup granulated sugar

3 egg yolks

1 teaspoon vanilla extract

Heat the coffee in a small saucepan over medium-high heat until it comes to a boil. Cook at a low boil until it is reduced to 1/4 cup, about 20 minutes. Set aside to cool.

Heat the cream and milk in a 2-quart saucepan over a medium heat. Meanwhile, in a medium-sized mixing bowl, combine the sugar and the egg yolks and beat until well-blended and pale yellow in color. Once the cream and milk come to a simmer, remove from the heat and pour about 1/2 cup of the cream and milk mixture over the eggs and whisk to blend. Return the saucepan to the stove, and add the egg/cream mixture. Cook, stirring well with a wooden spoon, being sure to reach the corners of the pan. Continue to cook, stirring until the anglaise begins to thicken and coats the back of the spoon, about 5 minutes. Once thickened, remove from heat and strain into a clean bowl using a fine mesh sieve. Add the vanilla and the reduced coffee to the anglaise and stir to combine. Serve warm, at room temperature, or chilled.

While making beignets at home are not easy, it’s easier that taking a trip to New Orleans. Although, that’s not a bad idea either. Good Cooking! Good Eating! Good Living!