My five year old daughter (Dana) was watching the Disney movie Princess and the Frog and asked me to make Beignets. These donuts are a speciality of Tiana, the princess in the story, and of New Orleans in general. The word Beignet is pronounced bey-YAY, is French in origin and means fritter.
Beignet: New Orleans Donuts
Ingredients
- 250 ml lukewarm water
- 50 grams white sugar
- 10 ml active dry yeast
- 500 grams flour mix of strong bread flour and all purpose
- 1 Large egg room temperature and beaten
- 30 grams butter softened
- 140 grams evaporated milk
- Icing sugar for dusting
Instructions
- Mix water, sugar and yeast in mixer bowl
- Leave until the yeast activates, about 10 min
- Add flour, egg, butter and evaporate milk to bowl
- Beat with dough hook until smooth (Kitchen Aid setting 2 for 5-6 min)
- Shape into ball
- Place in oiled bowl
- Refrigerate for 3-4 hours or overnight (or up to a week; just punch down the dough when necessary)
- Remove dough from fridge
- Roll out dough on a lightly floured board to about 12mm (1/2 inch)
- Cut dough into 75mm squares, or triangles or circles
- Set aside (dough can be frozen at this point)
- Vegetable oil for deep frying. About 50mm deep. Heated to 180º C
- Cook 2-3 beignets at a time
- Slide each dough pieces into oil to avoid splattering
- Cook until they are puffed and golden brown on both sides, turning when necessary (2-3 min)
- Beignets will float to top of oil when they start to puff
- Remove from oil and drain on paper towels
- While donuts are still warm sprinkle with icing sugar on all sides.