New Orleans Beignets

New Orleans Style Beignets

In honor of Fat Tuesday and Mardi Gras, here's my best recipe for beignets, those rectangular doughnuts cooked round the clock at French Market coffee houses.  It's hard not to eat just one!  These are best served hot.  

Makes 4 dozen.

Ingredients:

• 1/2 cup lukewarm water (105-115 degrees F)
• 1 packet (1/4 oz.) active dry yeast
• 6 tablespoons granulated sugar
• 1/2 cup evaporated milk
• 1 large egg, beaten
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter at room temperature
• 3-3/4 cups all-purpose flour
• 1 cup vegetable oil
• 1/2 cup sifted confectioners (powered) sugar

Instructions:

1. In a large bowl, combine the water, yeast and 2 tablespoons of granulated sugar and let stand for 10 minutes or until foamy.
2. Stir in the remaining sugar, milk, egg, salt and butter until blended, and beat in the flour 1 cup at a time until a soft dough forms.
3. Cover and let rise in a warm place for about 1 hour or until doubled in size.
4. Roll out the dough on a lightly floured surface to about 1/8th inch thick and cut into 2 x 3 inch rectangles.
5. In a large saucepan, heat the oil over moderate heat to 350 degrees.  (I use an electric skillet set to maintain an even temperature of 350 degrees).  
6. Gently place the pieces of dough into the hot oil and cook for 30 seconds on each side, turning them over after they puff up.
7. Using a slotted spoon, remove to paper towels to drain.
8. Dust each beignet lightly with confectioners sugar sifted from a strainer.
9. Serve immediately!