It’s Mardi Gras time in New Orleans. Bourbon Street will be “center stage” as thousand of visitors crowd into the small area to celebrate. I lived in New Orleans for two years - that is where I met my husband - and my fondest memory is five days spent in “The Quarter” during Mardi Gras. I can not tell you everything that happened - after all, what happens in New Orleans stays in New Orleans - but I can tell you that it was one of the most fun times I have ever had! In fact, I don’t think I can even remember most of what happened. Too many daiquiris can have that effect. However, one thing I do remember is the morning after Fat Tuesday, going to Cafe du Monde for beignets (French, meaning doughnut or fritter) and lots of hot coffee. How apropos! Cafe du Monde, located near Jackson Square in The Quarter, is famous for its' little doughnut-like treats that are served dripping with powdered sugar. No one makes them better. But if you can not be there in person to sample them, then do yourself a favor and learn how to make them at home. It is well worth the effort.
Beignets
Ingredients:
½ cup water, lukewarm
½ cup milk, lukewarm
2 tablespoons butter, melted
1 large egg
½ teaspoon buttery sweet dough flavor, optional
¼ cup sugar
1 teaspoon salt
4 cups all purpose flour
2 teaspoons instant yeast
canola oil
powdered sugar
Preparation:
Combine all of the ingredients, and mix and knead them together—by hand, mixer or bread machine—till you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 hour, or until it's puffy (though not necessarily doubled in bulk). Gently deflate the dough, and place it in a greased bowl or greased plastic bag, choosing a bowl or bag that’ll allow the dough to expand. Cover and refrigerate overnight, or for up to 2 days.
Remove the dough from the refrigerator, and place it on a lightly greased or floured work surface. Roll it into a 14" x 10" rectangle, and cut the dough into 2" squares.
Pour canola oil into a heavy-bottomed 10" frying pan set over a burner. Heat the oil to medium heat and drop 5 or 6 squares of dough into the hot oil. They’ll sink to the bottom, then after about 5 seconds or so, rise to the top. Fry the beignets for 1 minute, then turn them over. Fry for another minute, until puffed and golden brown all over. Remove from the oil and drain on paper towels. When the beignets are cool, sprinkle them heavily with confectioners’ sugar. For a real New Orleans experience, serve with strong coffee.
Yield: about 30 beignets.
