Beignets   is a puffy crusty sweet treat that New Orleans is famous for.
- 1 cup scalded milk
- 1 egg, beaten
- 2 tbsp vegetable oil
- 2 tbsp granulated sugar
- 1 envelope dry yeast
- 3 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- vegetable oil for deep-frying
- powdered sugar to dust
- Mix together; milk, egg, 2 tbsp vegetable oil and sugar.
- Mix well.
- Include dry yeast, stir and ensure it dissolves.
- Combine together; flour, salt, and spices, by sifting.
- Include half of the sifted mixture to the yeast mixture.
- Mix well.
- Include the other half of the sifted mixture by kneading.
- Create a large round shape.
- Cover it.
- Leave to double in size, ~40 minutes.
- Punch and knead dough, achieve an elastic consistency.
- Sprinkle flour on a board so dough won't stick.
- On the board roll out dough, achieving a thickness of ~1/4".
- Slice into 24 5" squares.
- Cover and leave to rise again for ~45 minutes.
- Using either a deep fryer or heavy bottomed tall pan, pour in 3" of oil.
- Heat to 375 degrees F.
- Place only a few dough squares in the heated oil.
- Cook and rotate squares when golden colour is achieved.
- To remove use a large spoon with slits or holes so the oil will drain.
- Let sit on paper towels to absorb excess oils.
- Repeat step 18 again until all squares are cooked.
- Plate three Beignets traditionally per order.
- Generously dust with powdered sugar.
- ↑ Rombauer, Becker, Becker, Irma, Marion, Ethan Espe (2006). 75th joy of cooking. Simon & Schuster Inc.. pp. 656-657. ISBN 13:978-0-7432-4626-2.
- ↑ The Food of New Orleans Authentic Recipes from the Big Easy. Periplus Editions (HK) Ltd.. 1998. pp. 42. ISBN 962-593-227-5.