Beignets

May 7: Founding of the City of New Orleans, Louisiana (1718)

At Islander’s first professional convention in New Orleans, Louisiana, some years ago, event organizers planned a welcome reception with a sampling of the city’s most popular foods. From jambalaya, gumbo, étouffée and po’boys to king’s cakes, bread pudding, pralines and beignets, the host committee showed the best of their southern hospitality.

Since Islander loves donuts (she even gave up Krispy Kremes for Lent once!!!)—malasadas, andagi, pączki, sopaipillas, cronuts, etc.—she immediately loved the beignets. Many cultures have deep fried dough (donuts) sweetened with a topping or filling. Beignets are typically covered in a blizzard of powdered sugar, although she has tried mini versions with a honey dipping sauce.

Beignet boxed mixes are sold at some grocery stores now but these fabulous French-style fritters can be made at home anytime. We make them for Mardi Gras but they can be prepared to commemorate the founding of NOLA! Bon appétit!

Recipe

(Adapted from What’s Cooking America)

Ingredients

• 1 cup water, lukewarm
• ¼ cup sugar, white granulated
• ½ teaspoon salt
• 1 egg, room temperature, beaten
• ½ cup evaporated milk
• 2 tablespoons butter, room temperature
• 4 cups flour (all-purpose or bread)
• 3 teaspoons yeast, instant active
• vegetable oil for frying
• powdered sugar for the topping

Directions

In a mixer bowl, dissolve the sugar into the lukewarm water. Add the salt, beaten egg and evaporated milk.

Stir in the butter. Add flour and yeast. Use the dough hook attachment to mix until smooth.

On a lightly-oiled, clean surface, turn out the dough and shape into a ball. Place in a large, lightly-oiled bowl. Cover with plastic wrap and chill the dough in the refrigerator for 3-4 hours. On a floured, clean surface, turn out the dough and roll out to ½-inch thickness.

Cut the flattened dough into 3-inch squares. Deep fry in vegetable oil at 350 degrees, browning both sides until it rises to the surface and puffs up (about 3 minutes). Transfer the beignets to drain on paper towels. While still warm, sprinkle powdered sugar on top. Serve immediately. Yield: Approximately 1 ½ – 2 dozen beignets.

Notes

• The dough can be kept in the refrigerator for up to one week. Before rolling out, punch down again before cutting into squares for frying. The dough can also be frozen. Roll and cut into squares then freeze between parchment or wax paper and place flat in plastic zipper bags.
• Search our blog for other donut and Mardi Gras recipes.