about 5 dozen
Romantic visions of cobble stoned old New Orleans and the
Vieux Carre, or French Market, come to mind when tasting hot crisp puffs of
dough known as Beignets. Horse-drawn
carriages still pull up to the Café du Monde in order that the passengers may
taste the famous doughnuts and enjoy a steaming cup of coffee fortified with
- ½ cup boiling water
- ¼ cup sugar or the equivalent of ¼ cup sugar in
granulated sugar substitute
- ¼ cup shortening, at room temperature
- ½ teaspoon salt
- ½ cup milk or half-and-half
- 1 egg or the equivalent of 1 egg in egg substitute,
- 1½ teaspoons active dry yeast (½ package)
- ¼ cup warm water (105 to 115 degrees F.)
- 3¼ cups sifted flour (approximate)
- Cooking oil (corn, canola, or safflower oil) for frying
- Sifted confectioners' sugar as desired
In a deep large bowl, combine boiling, water, sugar,
shortening, and salt, stirring until shortening is melted. Blend in milk or half-and-half and egg; cool
Soften yeast in warm water.
Add softened yeast and 2 cups flour to egg mixture, beating hard. Add remaining 1¼ cups flour or as needed to
make a medium soft dough. Place dough in
a greased bowl, turn dough to grease top, and cover. Refrigerate until ready to use. One-third or one-half of the dough may be refrigerated
overnight, to be fried the next day, if desired.
Roll about half of the dough at a time to 1/8-inch thickness
on a lightly floured board. With a sharp
knife or fluted pastry wheel, cut dough into 2½ to 3-inch squares.
Fry dough at once….DO NOT LET DOUGH RISE.…in
deep hot fat (360 to 370 degrees F.) about 2 minutes total cooking time,
turning beignets once. Drain beignets
on absorbent paper.
Dust beignets generously with confectioners' sugar
while hot and serve at once.