Beignets Of New Orleans

imageOne of the best things about traveling to the southern states, is their fabulous fried food. When passing through New Orleans stop by any cafe and preferably Cafe Du Monde. Try the cafe latte and their world famous Beignets. If you love fried funnel cakes topped with powdered sugar, this is the place to be. Make sure you eat them when they just come out.. hot and fresh….( if you wait too long, they become rubbery and aren’t as good). The air in New Orleans is filled with the sounds of the blues and the fresh smell of beignets. Want to recreate this atmosphere…. Throw on some Louis Armstrong and whip yourself up some fried funnel cakes.

Recipe:

1/4-ounce envelope active dry yeast
1 1/2 cups warm water, divided
1/2 cup plus 1 teaspoon granulated sugar, divided
1 cup evaporated milk
2 large eggs, slightly beaten
1 teaspoon salt
1/4 cup shortening
7 cups unbleached all-purpose flour, divided
Vegetable oil for deep-frying
Powdered sugar for dusting

Combine yeast with 1/2 cup warm water and 1 teaspoon sugar in the bowl of a heavy-duty stand mixer; let stand 5 minutes. Add evaporated milk, eggs, salt and remaining 1/2 cup sugar.

Heat remaining 1 cup water until hot (about 115 degrees); stir in shortening until melted. Add to yeast mixture. Beat on low speed, gradually adding 4 cups of flour, until smooth.

Gradually add 2 1/2 to 3 cups more flour, beating until a sticky dough forms. Transfer to a lightly greased bowl; turn to grease top. Cover and let chill 4 to 24 hours.

Turn dough out onto a floured surface. Roll to 1/2-inch thickness. Cut into 2-inch squares.
Pour oil to depth of 2 to 3 inches in a Dutch oven; heat to 360 degrees. Fry dough, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack or paper towels. Dust immediately with a generous amount of powdered sugar, and serve.
Makes about 2 dozen beignets.

imageIf you aren’t a wiz in the kitchen…That’s okay cause Cafe Du Monde sells a box of Beignet mix…. pretty much all you do is add water, fry them up, and then top off with powered sugar…. ENJOY!

XO From New Orleans

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