If you’re from New Orleans, there’s no question what a beignet is. For the rest of us, if you haven’t had a Louisiana beignet, you’re in for a real treat.
Beignets are a Louisiana tradition– particularly in New Orleans. They’re pillowy squares of sweet dough fried until golden brown and then dusted with powdered sugar. Beignets are extremely popular at eatery’s in the French Quarter of New Orleans– often with lines winding around the block to get a taste of some.
These little squares of tastiness have a history behind how they became tradition in Louisiana. When French-Catholic colonists settled close to New Orleans, they brought their religious traditions (aka Mardi Gras) and cuisine (aka beignets) along with them. Mardi Gras is French for “Fat Tuesday,” the day before Ash Wednesday, which marks the start of Christian Lent (the season leading up to Easter). During Lent, many Christians fast, so Fat Tuesday refers to the day of eating rich, “fatty” foods before their fasting begins. Part of that rich, “fatty” diet included beignets– French for fritter or doughnut. And so the tradition began of beignets in Louisiana.
INGREDIENTS
3/4 cup lukewarm water
1 packet active dry yeast
1/2 cup evaporated milk
1/2 cup sugar
pinch of salt
1 large egg
1 tsp vanilla extract
3 – 4 cups all-purpose flour
3 TBS melted butter
canola oil, for frying
2 cups powdered sugar for dusting
DIRECTIONS
Combine lukewarm water and yeast with 1 TBS sugar. Let it sit until dissolved for 5 to 10 minutes.
Lightly whisk evaporated milk, sugar, salt, egg and vanilla extract in mixing bowl. Add yeast mixture.
Mix in about 2 cups flour by hand (or with stand mixer, like a Kitchen Aid). If using a stand mixer, mix for about two minutes.
Add melted butter and mix until dough is smooth, but sticky. Add in additional flour (as needed) to make soft dough. Mix (or knead) for another two minutes.
Place dough in a greased bowl, covered loosely with a clean cloth, and let rise until doubled, about 1-2 hours.
Punch the dough down and remove from bowl onto a lightly floured surface. Roll the dough out to 1/4- 1/3 inch thick. Use a pizza cutter or sharp knife to cut the dough into 2 inch squares. Let the dough rest for about 10 minutes before frying.
Work in batches to fry the squares until puffy and golden brown. Remove from the oil onto paper towels and immediately dust with powdered sugar. You can also toss in a paper bag filled with 2 cups of powdered sugar, until coated evenly, if desired.
Serve hot.
