Start celebrating Mardi Gras 2012 this weekend!
One of my
favorite treats when visiting Nawlins is Beignets and Café Au Lait at Café Du
Monde! I know, it sounds really
touristy, BUT, for me, it is so traditional!
Something I have always done!
Now, will I stand in line…..usually not, unless it is really short! There are times of the day when there is no
waiting and it’s very easy to get my favorite treat!
And then
there is always the pleasure of making beignets at home! Honestly, it isn’t difficult! It may take a little waiting time and you may
need to clean up some splattering’s of grease; along with some wayward powdered
sugar (actually, there may be a LOT of wayward powdered sugar!)….BUT, it is so
worth it!
A powdered sugar hint.....when bringing the beignet toward your face.....DO NOT breathe in OR out when taking a bite! Breathing out causes a snow storm....breathing in results in a coughing fit!
Make the
dough up the night before and let it rise in the refrigerator, in the morning,
simply roll out, cut out the beignets, let them rise one more time and fry!
Make sure
you sprinkle the beignets with the powdered sugar before they cool! Some of that sugar will melt into the
beignets and just become tasty goodness!
This just
may become your families favorite special Sunday morning treat!
Beignets
1 envelope
active dry yeast (always check the freshness date)
¾ cup
lukewarm water (between 105 to 115 degrees)
¼ cup
granulated sugar
½ teaspoon
salt
1 large egg,
beaten
½ cup
evaporated milk
3 ½ - 3 ¾
cups all purpose flour
2
tablespoons shortening (Crisco)
Vegetable
oil for frying
Powdered
sugar
Combine the
yeast, water, and sugar in a bowl. Allow
yeast mixture to sit until frothy, about 5 minutes, then add the salt, egg, and
evaporated milk, mix well.
Place in a
food processor and add half of the flour, pulse several times until it starts
to come together. Add the shortening all
at once and pulse several times again.
When the
shortening is incorporated start adding the remaining flour, ¼ cup at a time
until most of it is incorporated. The dough will be forming a ball. Turn the dough onto a floured work surface to
finish by hand.
Knead the
dough adding just enough flour as necessary to make a non-sticky and smooth
dough. Place the dough into a large
oiled bowl, loosely cover with a towel and let rise overnight in the
refrigerator.
Remove from
the refrigerator and punch it down, turn it onto a floured surface and roll out
into a rectangle that is about 1/2" thick. With a knife working at a
diagonal to the rectangle, cut into 2" wide strips. Now cut into diamond
shapes by making diagonal cuts in the opposite direction.
Place the
cut beignets on a floured baking sheet to let rise about 40 minutes in a warm
place (Heat oven to lowest setting and turn off, leave door ajar for 5 minutes,
then place beignets inside and close door).
Remove
beignets, heat 2-3 inches of vegetable oil in a large saucepan to 360-370
degrees. Place 2-3 Beignets into the hot oil at a time, being careful not to
smash or deflate them.
When they
are golden brown, flip them over until golden brown on the other side (They go
pretty quickly so start checking them right after they go into the oil). Remove
to paper towels to drain, sprinkle heavily with powdered sugar! Enjoy!
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