Perfect for a Sunday morning, or when you JUST need that Cafe du Monde fix!
Chef John Folse, The Evolution of Cajun and Creole Cuisine, Louisiana Cookin
Chef John Folse, The Evolution of Cajun and Creole Cuisine, Louisiana Cookin
Servings: Makes 35 beignets
Ingredients: - 1 package dry yeast, dissolved in 4 tablespoons water
- Oil for deep frying
- 3½ cups flour
- 1 teaspoon salt
- ¼ cup sugar
- 1¼ cups milk
- 3 eggs, beaten
- ¼ cup butter, melted
- 1 cup powdered sugar
1. Dissolve yeast in 4 tablespoons warm water, or according to package directions. Set aside.
2. Using a home-style deep fryer, heat oil according to manufacturer’s instructions.
3. In a large mixing bowl, combine flour, salt, and sugar and mix well to ensure proper blending. Fold in dissolved yeast, milk, eggs, and butter.
4. Continue to blend until smooth dough is formed.
5 Place dough in a metal bowl, cover with a towel, and allow to rise for 1 hour.
6. Remove to a well-floured surface and roll out to ¼-inch thickness.
7. Cut into rectangular shapes, 2x3-inches, and return to lightly floured pan.
8. Cover with a towel and allow dough to rise.
9. Deep fry, turning once, until golden brown. Drain and dust generously with powdered sugar
