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Beignets

June 19, 2010

When I was in elementary school my BFF was Emily Taloe. Whenever I spent the night at her house, her mom would make beignets for us for breakfast. I LOVED them. I would easily eat a dozen. We moved away when I was in 7th grade (1993) and I went without beignets until 2005 when I went to New Orleans on a business trip. New Orleans is home of Cafe Du Monde and the worlds most fantastic beignets. Fast forward to today and 5 years of life without beignets, I finally decided to try and make them myself. Tons of recipies are available on the internet so I decided to go with a recipe from Emeril because I figured it would be close to authentic. Although these were delicious they were not authentic. No worries, I run a lot now so I can afford the calories it will take to find a fantastic beignet recipe. Yummy! Sweet Beignets
Recipe courtesy Emeril Lagasse, 2003
Prep Time: 25 min
Cook Time: 15 min
Level: Intermediate
Serves: about 2 dozen

Ingredients
Corn oil, for frying, or another oil with high smoke point, such as safflower or peanut
3 1/2 cups sifted flour, plus extra for rolling
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
4 eggs, lightly beaten
1/3 cup canola oil
1/3 cup milk
1/2 cup powdered sugar, for serving
Directions
Fill a large, heavy-bottomed, wide-mouthed pot halfway with corn oil and heat over a medium-high flame until oil reaches a temperature of 360 degrees F.
While the oil is heating, sift together the flour, baking powder and salt. In another large bowl whisk together sugar and eggs. Stir canola oil and milk into sugar-egg mixture. Stir dry ingredients into egg mixture until a biscuit-like dough forms.
Lightly flour a work surface and turn out the dough. Sprinkle dough lightly with flour and, using a rolling pin, gently roll the dough out to a thickness of 1/8-inch. Using a sharp knife or dough scraper, cut into 2-inch squares. You will have scraps leftover but do not try to remix these as that will cause tough dough; just fry as are.
Use the dough scraper to lift dough squares off the work surface. Fry the beignets in small batches about 4 minutes, or until golden, turning several times to color evenly. Using a slotted spoon gently remove the beignets and drain thoroughly on paper towels. Place powdered sugar in a sieve and shake over the beignets to cover with powdered sugar and serve immediately.

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