Beignets
Do you know what a Beignet is? First off, let’s work on pronunciation – Beignet is pronounced Ben-Yey. Second off, it’s a French donut. In New Orleans they are served at coffee shops with extremely strong coffee. Here in Missouri though, we eat them just plain ;).
Beignets via Justin Wilson Homegrown Louisiana Cookin’
2 cups all-purpose flour
1 tsp salt
1 tbsp baking powder
1 tsp ground cinnamon
1 medium-sized egg
3 tbsp sugar
1 cup milk
1/4 tsp vanilla extract
1 quart oil for deep frying
Confectioners’ sugar
Half fill a large, deep saucepan with oil and preheat it to 375 degrees F. Sift together the flour, salt, baking powder, and cinnamon into a large mixing bowl. In a separate bowl, beat the egg well, then beat in the sugar, milk, and vanilla. Pour the egg mixture into the flour and mix slightly until moistened.
Turn onto a floured surface and knead lightly. Roll the dough out to a 1/4 inch thickness. Slice into diamond shapes and about 3 inches long.
Fry in oil, turning once, until they are golden brown and puffed up.
Remove, drain on paper towels, and sprinkle with confectioners’ sugar. Serve immediately with the cafe au lait.
