I grew up eating and worshiping Puff – a well known customary West African rotisserie batter. Eating them throughout the day would be simple peasy, if just my midriff and thighs would permit it. Be that as it may, not to talk any lesser of it, my first involvement in New Orleans Beignet is unique – a decent extraordinary.
It was during my first Mardi Gras involvement with New Orleans that I found a good pace first great nibble of this enchanted light as a quill singed mixture liberally canvassed in powdered sugar. Ooohh! I completed the whole beignet before I even expressed a word. From them on, Cafe du Monde's Beignets (and beignets all in all) will consistently remain as a cherished memory to me.
Beignets are sweet treats you'll discover pretty much every patisserie in New Orleans. Named as the official state donut of Louisiana, these rectangular treats are southern style, pillowy, light and puffy doughnuts made with yeast batter with the perfect bit of sweetness cleaned with powdered sugar. They are likewise intensely tied with the Mardi Gras festivities which is only half a month away.
- 3/4 cup lukewarm water
- 1 (.25-ounce) (or 7 g) packet active dry yeast
- 1/2 cup evaporated milk
- 1/3 cup sugar
- Pinch of salt
- 1 large egg
- 1 teaspoon vanilla extract
- 3 3/4 – 4 cups all-purpose flour
- 3 tablespoons melted butter
- corn oil or any flavorless oil , for frying
- powdered sugar , for dusting
- In a large bowl or stand mixer, combine lukewarm water and yeast. Let it sit until dissolve for about 5 minutes.
- Lightly whisk evaporated milk, sugar, salt, egg and vanilla extract. Add it to the yeast mixture.
- Mix in about 2 cups flour and continue mixing with hand or dough mixer. If using a stand mixer, mix for about a minute or 2.
- Finally add melted butter, mix until dough is sticky but smooth. Add in additional flour (if needed) to make soft dough.
- Turn dough on lightly floured surface and knead for 1-2 minutes Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let rise in a warm, draft-free place for about 2 hours or until doubled.
- Punch the dough down- remove the dough from the bowl.
- Roll out the dough on a lightly floured surface into ¼ - 1/3 inch thick. Then cut out dough into 1 1/2 or 2″ squares, you can use a sharp knife or pizza cutter. Let it rest for about 10 minutes before frying.
- Working in batches so as to not crowd the oil, fry the dough squares until they are puffy and golden brown. Remove from the oil, make a pit stop on the paper towels and immediately dust with powdered sugar.
- Serve hot with Café au lait!!!!!
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