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Chef Don's
Favorite Dessert Recipes
Beignets: French Market Doughnuts
Yield: about 5 dozen
1 package active dry yeast
1-1/2 cups warm water (100-115 degrees F)
1/2 cup sugar
1 teaspoon salt
2 large eggs
1 cup evaporated milk
7 cups flour
1/4 cup vegetable shortening
oil for deep frying
confectioner's sugar for dusting
Put the warm water into a large bowl, then sprinkle
in the yeast and a couple teaspoons of the sugar and stir until
thoroughly dissolved. Let proof for 10 minutes. Add the rest of the
sugar, salt, eggs, and evaporated milk. Gradually stir in 4 cups of the
flour and beat with a wooden spoon until smooth and thoroughly blended.
Beat in the shortening, then add the remaining flour, about 1/3 cup at
a time, beating it in with a spoon until it becomes too stiff to stir,
then working in the rest with your hands. Cover the bowl with plastic
wrap and refrigerate overnight in a greased bowl. Roll the dough out
onto a floured board or marble pastry surface to a thickness of 1/4
inch, then cut it into rectangles 2-1/2 inches by 3-1/2 inches with a
sharp knife. Heat the oil in a deep fryer to 370°. Fry the beignets
about 3 or 4 at a time until they are puffed out and golden brown on
both sides, about 2-3 minutes per batch. Turn them over in the oil with
tongs once or twice to get them evenly brown, since they rise to the
surface of the oil as soon as they begin to puff out. Drain each batch,
place on a platter lined with several layers of paper towels, and keep
warm in a 200 degree F oven until they're all done. Serve 3 beignets
per person, sprinkling heavily with powdered sugar, and serve hot with
cafe au lait.
Tips From Cafe du Monde
You may have to add a little more or a little less
water to achieve a good beignet mix dough, and you may have to make
more than one batch to get the hang of it. Mix the ingredients with a
spoon until the beignet mix is all mixed with the water. The dough
should be relatively soft, like drop biscuit dough. It should not be
stiff like pie dough. Do not overmix the dough. You will have tough
beignets if you overmix the dough.
Scoop the mix from the bowl onto a well-floured
surface. You will need additional flour to roll the dough flat; or
else, the dough will stick to your rolling pin and your hands. Flour
keeps the dough from sticking to everything. Be sure to use plenty of
flour. Roll the beignet dough flat and cut into 2-inch squares using a
pizza cutter. From around the edges, you will have scraps of dough left
over. Do not try to remix these scraps and cut them into squares. If
you do this, you will get tough beignets. Just fry these pieces just
the way they are. Your cooking oil should be at 370 degrees Fahrenheit.
We use cottonseed oil at the Cafe Du Monde, and we recommend you use
cottonseed oil. However you may use any vegetable oil you wish.
Remember that the temperature of the oil will drop when you add the
beignet dough to the oil. Do not add too many pieces to the oil or else
the oil temperature will drop and your beignets will be fry up flat.
They will not puff up. The only other reason the dough does not puff up
would be if you rolled the beignet dough too flat. Try rolling the
dough a little thicker. |
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