Beignets

We've been to New Orleans many times and it's not a visit without eating at The Café Du Monde for   Beignets served with a cup of Espresso Coffee.

Here's a basic recipe for a New Orleans style Beignet.

We bought the Café Du Monde Coffee Cups.

Here's what you'll need:
A Deep Skillet for Frying. I use a Large Cast Iron Chicken Frying Skillet.

1 Package of Active Dry Yeast.
1/4 C Warm Water
1 C Evaporated Milk
1/2 C Vegetable Oil
1/4 C Granulated Sugar
1 Egg
4 1/2 C Self Rising Flour, divided.

Vegetable Oil for Deep Frying.
Confectioner's Sugar for Dusting. Fill a Medium Bowl for Rolling the Hot Beignets. You can also serve them with a Sugar Shaker filled with Confectioner's Sugar.

Sugar Shaker for additional Confectioner's Sugar.

In a Large Mixing Bowl:
Water
Yeast
Allow to dissolve completely.

Add:
Milk
Oil
Sugar
Egg
2 C Flour
Whisk well until Creamy Smooth.

Add:
Remaining Flour.
Mix with a Wooden Spoon just until it forms a  Soft, Sticky Dough.
It does not need to be Kneaded.
Cover with Plastic Wrap and Refrigerate Overnight

Punch down the Dough.
Transfer it to a Lightly Floured Surface.
Use a Rolling Pin and Roll out into a 16" X 12" Rectangle.

Use a sharp knife and cut into 2" Squares.

Heat 2" of Vegetable in the Skillet to 375 degrees.
Fry a few Beignets at a time until Golden Brown on both sides.
Transfer them to Paper Towels to Drain.
Immediately Toss them in Confectioner's Sugar.
Transfer to a serving Platter.
Serve with a great Espresso Coffee.

Enjoy!
Peace in the Kitchen!