Prep 2 hrs 15 mins
Cook 15 mins
I have been to New Orleans twice and one of the things that keeps me coming back are the wonderful beignets that we had most mornings for breakfast (along with a hurricane cocktail) at Cafe Du Monde. Here's a recipe from Paula Deen that is about as close to Cafe Du Monde as I can get without a plane ticket.
- 1 1⁄2 cups lukewarm water
- 1⁄2 cup granulated sugar
- 1 (1/4 ounce) envelope active dry yeast
- 2 eggs, slightly beaten
- 1 1⁄4 teaspoons salt
- 1 cup evaporated milk
- 7 cups bread flour
- 1⁄4 cup shortening
- nonstick cooking spray
- oil, for deep-frying
- 3 cups confectioners' 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 egg mixture to the yeast mixture.
- In a separate bowl, measure out the bread flour.
- Add 3 cups of the flour to the yeast mixture and stir to combine.
- Add the shortening and continue to stir while adding the remaining flour.
- Remove dough from the bowl, place onto a lightly floured surface and knead until smooth.
- Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel.
- Let rise in a warm place for at least 2 hours.
- Preheat oil in a deep-fryer to 350 degrees F.
- Add the confectioners' sugar to a paper or plastic bag and set aside.
- Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares.
- Deep-fry, flipping constantly, until they become a golden color.
- After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar.
- Hold bag closed and shake to coat evenly.
- Serve warm with syrup, if desired.