Beignets

Fried dough and powdered sugar, how can you go wrong? In 2007 a conference took me to New Orleans and after dinner one night, close to midnight, we made the trip to the famous Cafe Du Monde for its world renowned beignets, and even at that time, the place was bustling. A serving at the cafe is three beignets with what looked like a pound of sugar!

Not long after that my sister, Priscilla, sent me a recipe that was pretty close in taste. Sarah thanks her silently every time I make these.The full recipe for these beignets will feed seven to eight hungry teenagers. I usually half this recipe and still have leftovers. Below is a note on how to freeze the dough you do not use up.

1 envelope active dry yeast

1 1/2 cups warm water

1/2 cup sugar

1 tsp. salt

2 eggs, beaten

1 cup evaporated milk

7 cups all-purpose flour

1/4 cup shortening, softened

1. Place warm water in a large bowl. Sprinkle yeast over warm water, stir to dissolve.

2. Add eggs, sugar, salt and milk. Whisk to blend thoroughly.

3. Add 4 cups of flour; beat until smooth.

4. Add shortening; beat in remaining flour.

5. Cover with plastic wrap and chill for at least four hours or overnight.

6. Roll out onto a heavily floured board; cut into 2 1/2 -inch squares.

7. Deep fry in vegetable oil; turning as soon as beignets are golden brown on one side. When beignets are a golden brown on both sides, remove and drain on paper towels. Roll in powdered sugar or cinnamon sugar and serve hot.

Note: To freeze dough -- roll out and cut into squares, place on a floured baking tray and place in freezer. Once squares are frozen, remove and place in freezer bags. To use, simply remove from freezer, place in single layer on baking tray and bring to room temperature and then fry as usual.

Beignets with powdered sugar and cinnamon sugar

The Cafe Du Monde at midnight

Recreation of New Orleans' Mardi Gras