Cooking with Katie



French Quarter Beignets

These classic New Orleans treats are soft, pillowy bites of heaven! They’re like French doughnuts dusted with powdered sugar and dunked in hot Cafe au Lait, hot chocolate, or strong coffee. They’re the perfect way to end a meal of good,  hearty gumbo or jambalaya, but they’re also a very sophisticated treat to serve your friends.

Beignets (ben-yays) have been prepared and enjoyed since the late 16th century, and with just one bite, you can understand why! They have this wonderful sweet, yeasty flavor that, when dunked in a piping hot cup of Cafe au Lait, tastes just like a warm doughnut. They’re addictive, which is good because this recipe makes ALOT of beignets! Actually, the dough keeps very well in the freezer, so you can freeze half of this recipe (which is what I did!) and always have the things you need to make beignets!

French Quarter Beignets (Paula Dean)

  • 1 1/2 c lukewarm water
  • 1/2 c sugar
  • 1 envelope of dry active yeast (or 2 1/4 tsp. yeast)
  • 2 eggs
  • 1 1/4 tsp. salt
  • 1 c evaporated milk
  • 7 c bread flour
  • 1/4 c shortening or margarine
  • powdered sugar
  • oil for frying

Cafe au Lait

  • coffee
  • water
  • sugar
  • milk

Start by combining the yeast, sugar, and water. (For the best results, add the yeast and sugar first, then the water.) Stir it together.

Wait for 10 minutes for it to activate.

In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture into 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.

This is when you can separate the dough, and freeze half of it.

Preheat oil in a deep-fryer to 350 degrees F.

Roll the dough out to about 1/4-inch thickness.

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, then dust them with the powdered sugar.

For the Cafe au Lait, brew your favorite coffee and put a heaping tablespoon of sugar in the bottom of a glass. Fill the glass up halfway with hot coffee, and fill it up the rest of the way with hot milk. Give it a stir, then dunk your beignets in and enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: