Beignets
Beignets were first introduced to the city by the French-Creole colonists in the 18th century. The concept is simple – dough is fried then covered with mounds of powdered sugar – but the result is extraordinary. When served hot, they are absolute perfection, especially when accompanied with café au lait or chocolate milk.
Many stores including grocery stories sell the mix, you can make them all on your own!
Beignets
Makes about 32 beignets
- 1 cup water
- 4 oz unsalted butter
- ¼ teaspoon salt
- 1 teaspoon sugar
- 1 cup, plus 2 tablespoons sifted all-purpose flour
- 4 large eggs
- 1 teaspoon vanilla vegetable shortening, for deep frying
- confectioner's sugar
In a small saucepan combine the water, butter, granulated sugar, and salt and bring the mixture to a rapid boil. Remove the pan from heat and add the flour all at once, stirring vigorously. Cook the paste over low heat, beating briskly, until the ingredients are thoroughly combined and the dough cleanly leaves the sides of the pan and forms a ball. Remove the pan from the heat. Add the eggs, one at a time, beating well after each addition. By hand or with an electric mixer set at medium speed, beat the paste until it is smooth and glossy. Stir in the vanilla.
