Shirley V Photography: French Quarter Beignets

French Quarter Beignets

Recipe revised from Paula Deen:
http://www.foodnetwork.com/recipes/paula-deen/french-quarter-beignets-recipe/index.html

A Beignet is a pastry made from deep-fried dough, much like a doughnut, and sprinkled with confectioner's sugar. Beignets are associated with Café du Monde in New Orleans. A trip to New Orleans must include Beignets and Café au lait at Café du Monde. YUM! This Paula Deen’s recipe cut in half with my notes and changes.

Prep Time: 15 min - Inactive Prep Time: 2 hr
Cook Time: 15 min - Level: Easy? - Calories: Who Cares?

Ingredients
3/4 cups lukewarm water

1/4 cup granulated sugar

1 envelope active dry yeast
1 egg, slightly beaten
3/4 teaspoons salt
½ cup evaporated milk
1/4 cup shortening
3 1/2 cups flour
Nonstick spray or Crisco
Oil, for deep-frying (I used Canola Oil)
3 cups confectioners' sugar

Instructions
Mix water and yeast in a large bowl, then sprinkle with sugar. 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, cut (use a pastry blender or two knives) the shortening into the flour. Add 3 cups of the flour to the yeast mixture and stir to combine. 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. (I coat the inside of the bowl with Crisco) Put dough into the bowl and cover with a towel.

Let rise in a warm place for at least 2 hours (I put a pan of very hot water on the bottom shelf of my oven. Put the bowl of dough, covered with a towel, on shelf above - replace hot water at least one time - this will make your over just hot enough to make the dough rise).

Preheat oil in a deep pot (You can use a deep fat fryer, I used a 6 quart stock pot) to 350 degrees F. (If you do not have a thermometer, test the heat of oil with a small pice of the dough, it will start to bubble and rise to the top of the oil if the oil is hot enough)

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 in a plastic or paper bag filled with of confectioners' sugar. Hold bag closed and shake to coat evenly. (I just sprinkled them with lots of sifted confectioner’s sugar.)

It’s best to eat them the same day as made, although they were ok the next couple days warmed for a few seconds in the microwave.

ENJOY!

My grandaughter helped roll out the Beignets.