Sip caf au lait while enjoyinga warm beignet, a traditional New Orleans deep-fried yeast pastryserved with a generous dusting of powdered sugar.
Recipe: French Market Beignets
1 (1/4-ounce) package active dry yeast 1 cup warm water (105°F to 115°F | 40°C to 45°C) 3/4 cup evaporated milk 1/4 cup granulated sugar 1 teaspoon salt 1 large egg 4 to 4 1/2 cups all-purpose flour Vegetable oil as needed for frying Powdered sugar
Stir together yeast and 1 cup warm waterin a 2-cup glass measuring cup; let stand 5 minutes
Stir together yeast mixture, evaporatedmilk, and next 3 ingredients in a large bowl until blended. Graduallystir in enough flour to make a soft dough. Cover and chill 8hours.
Turn dough out onto a well-floured surface;knead 5 or 6 times. Roll dough into a 15 x 12 1/2-inch rectangle;cut into 2 1/2-inch squares.
Pour oil to depth of 3 or 4-inches intoa Dutch oven; heat to 375°F (190°C). Fry 3 or 4 beignetsat a time, 1 minute on each side or until golden. Drain on papertowels; sprinkle with powdered sugar.
Makes 2 1/2 dozen.
Making Beignets at Cafe Du MondeIf the French Market Beignets recipe was useful and interesting, you can share it with your friends or leave a comment.