How to Make Beignets
Hands down, Café Du Monde has the best beignets (pronounced ben-YAYS). Anyone who has walked the French Quarters can attest to the long lines to obtain this sugary dessert. Lots of other restaurants serve beignets that are good and even better than good. But I’m partial to the one made at Café Du Monde and believe if a person hasn’t tried them there if most certainly need to be on a bucket list. And no, I’m not receiving any type of payment or benefits from saying that. It’s a personal opinion. That being said, not everyone is able to go to the café on a daily, weekly, or even monthly basis. Plus, some people just like cooking/baking. Whatever the reason, below is a homemade beignet recipe that has been used in my family for years. But first, a quick history.
The origin of the word beignet derives from the Celtic word “bigne” that means to raise.” Its roots can be traced to ancient Rome. In French, beignet means “fritter.” Beignets are dough made of yeast that generally is approximately two inches in diameter and sprinkled with confectioner sugar. This airy light pastry can be described as a type of French donut. In New Orleans, it is a common dessert that is widely associated with the city. As legend has it, although never proven, the beignet recipe used by the Cafe du Monde was brought by Ursuline Nuns from France to Louisiana.
Ingredients
1 ¼ cup lukewarm water (110˚-120˚F)
½ granulated sugar
1 ¼ tsp active dry yeast
2 eggs(beaten)
1 ¼ tsp kosher salt
1 cup evaporated milk
7 cups all-purpose flour
¼ cup shortening
Nonstick cooking spray
Peanut oil
3 cups confectioner’s sugar
1 tbsp melted butter
1 tsp vanilla extract
½ tsp baking soda
½ cup buttermilk
The dough should be tacky but not sticky
Instructions:
Preheat deep fry oil to 350˚F
Mix water, sugar, and yeast in large bowl. Allow to stand for 10 minutes.
In separate bowl mix eggs, salt, and evaporated milk, melted butter, vanilla extract
Mix egg mixture into yeast mixture
Add 3 cups flour and shortening
Stir well
Add rest of flour
Remove from bowl and knead until smooth
Spray a bowl with cooking spray, put in dough, cover with a towel or plastic wrap, and allow to stand for 2 hours
Roll dough to ¼ inch thickness and cut into squares
Deep fry in preheated oil until gold color
Drain on paper towel and sprinkle with confectioner’s sugar
Enjoy
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