Cafe Du Monde Beignets

okay so my friend had told me how he had gone to florida for a little vacation a while ago and passed through new orleans, where he had gone to the famous cafe du monde for beignets. they were absolutely fantastic according to him. he came back to SD and wouldnt shut the eff up about them. when his aunt from florida came over for a visit, i was commissioned to make these little pastries for them, which of course i did. the first recipe i tried, was okay, but it wasnt really fluffy and was really hard to fry up. it tasted okay (and his aunt thought they tasted fantastic) but i definitely thought that they would be better.

but then, i found another recipe when i was again commissioned to make another batch of beignets, and whabam, they were fluffy, delicious, and im pretty sure theyre quite comparable to the cafe du monde ones.

what you need:

  • 1 c. warm milk (105-115°F)
  • 1 packet dry yeast
  • 2 eggs
  • 1/4 butter, melted (half a stick)
  • 1 tsp salt
  • 1/4 c. sugar
  • 3-3 1/2 c. flour
  • powdered sugar, for dusting
  • frying oil (i used canola)
whatcha.
so yer gonna toss your yeast into your warm milk, and i swear to god, its considered warm if you can stick your hand in it, and not get burned. let it sit for like 5 minutes until its frothy and bubbly. after that, whisk in your eggs and butter. yes, whisk, then sift in your flour(add 3 cups at first). keep on stirring until you have a moist and sticky dough. it shouldnt be ridiculously sticky, so slowly add more flour until it suits said-criteria. i used about another 1/4 c. flour, and then more while i was kneading it.
then take your messy ball of dough, and dump it onto a heavily floured  surface. yes it has to have at least a handful or two of flour other wise youre going to have one hell of a clean up job to do. knead it like crazy until its smooth, not sticky any more, and elastic-y which should be about 10 minutes…. ish. then toss it in an oiled bowl and cover it with plastic wrap, or a damp paper towel for about 40 minutes, or until its doubled. or just toss it in the fridge overnight.
once its nice and risen, give it a punch, to deflate it, and then cover and sit for 15 minutes. now’s about the time that youre going to want to start heating up your oil. lets say to about 325°F. or when you stick a piece of day old bread in there, then it starts to bubble immediately.
take your dough, and dump it out on a floured surface, flour your rolling pin, and sprinkle your dough mass with flour. roll it out until its about a 12 in square. trim off the edges until you get a perfect(ish) square. fry up those little scraps, and munch on them while youre making the rest, that way, you dont eat your way through the entire batch.cut your square dough into 5 rows, and 5 columns, then youll have 25 squares.
then in batches, fry them up until golden brown, but not a gross dark brown, about 1-1 1/2 min. per side, and make sure not to over fill your fryer, because trust me, these fluff up  there like no other. once theyre done, then place them on a plate thats lined with 2 paper towels to drain any oil that would make your food fattier than they already are. once youre all done, then take your powdered sugar and sift it right over your beignets and voila you have hopefully delicious pastries. serve warm with blueberry or strawberry syrup if you want
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