Day 5: Fried Bread Friday

We had our monthly small group over on Friday evening. I made French doughnuts. They are called "beignets" (ben-yays). They are light and puffy. They are typically served hot with a cup of chicory coffee or a cup of cafe Au Lait. Powdered sugar is the traditional topping. You can go anywhere in New Orleans and order these scrumptous fried and sugared concoctions. Mmmmmmmmm.

I cheated though. I used a boxed mix. But, it's the best boxed mix you can get. And you can get it at World Market.  It's Cafe Du Monde. A renown little place in New Orleans. If you're in New Orleans, you absoulutely must go there! The box looks like this:

Forgive me? I promise to make it up another Friday when I make regular yeast-risen doughnuts and possibly sourdough doughnuts. I thought that would make you make that noise I just virtually heard.

The biegnets looked like this:

The powdered sugar melted into the hot dough. It's very important that you sprinkle generously with powdered sugar. And then, just for good measure, sprinkle some more! Using a sifter works fabulously.

If you don't want a boxed mix, then here's a recipe for them from "The Little New Orleans Cookbook" by Gwen McKee. (pg 19):                                           

                                             Beignets

1 Cup of whole milk

2 Tablespoons shortening

2 Tablespoons sugar

1 (1 oz) package dry yeast

3 cups plain flour

1 teaspoon salt

1 egg

Oil for deep frying

Powdered sugar

  Heat milk till almost boiling, stirring so as not to scorch. Place shortening and sugar ina big bowl; pour scalded milk over and stir until smooth and melted.  Cool to lukewarm, then add yeast; stir till dissolved.

  Sift dry flour and salt into another bowl. Stir about half of this flour mixture into the milk mixture gradually, then add egg.  Beat batter thoroughly, stirring in remaining flour a little at a time.  Cover with a towel and set aside for about an hour till it doubles in bulk. Knead gently on floured board; roll to 1/4-inch thickness.  Cut into 2 - inch squares or diamonds with a sharp knife (I use pizza cutter/roller thingie). Cover and let rise again 30-45 minutes.

 Drop squares into hot oil (385 degrees), turning once when golden brown on bottom side.  Drain on paper towels and dust with sifted powdered sugar. Serve warm. Makes about 2 dozen.