A traditional New Orleans yeast pastry
that is deep-fried and served hot with a generous dusting of
powdered sugar. The name comes from the French word for "fritter."
Savory beignets, such as herb or crab, are also very popular.
Beignets
1 (0.25-ounce) package active dry yeast
( or 2 1/4 teaspoons active dry yeast)
1/4 cup warm water (105* to 115*F - 40*
to 45*C)
1 cup milk
2 tablespoons granulated sugar
3/4 teaspoon salt
3 1/2 cups all-purpose flour
1 large egg, beaten
2 tablespoons vegetable oil
1/2 teaspoon ground nutmeg
Vegetable oil for frying
Powdered sugar for sprinkling
Dissolve yeast in warm water in a large
mixing bowl; let stand for 5 minutes.
Combine milk, 2 tablespoons sugar, and
salt in a small saucepan. cook over low heat, stirring occasionally,
until sugar dissolves. Cool to 105* to 115*F (40* to 45*C).
Add milk mixture, 2 cups flour, egg, 2
tablespoons oil, and nutmeg to yeast mixture; beat at medium
speed of an electric mixer until blended. Gradually stir in enough
remaining flour to make a soft dough. Place in a well-greased
bowl, turning to grease top. Cover and let rise in a warm place,
free of drafts, for 45 minutes or until doubled in size.
Punch down dough; turn out onto a well-floured
work surface, and knead until smooth and elastic, about 3 to
4 minutes. Roll dough into an 18 x 12-inch rectangle; cut into
3 x 2-inch rectangles. Place 1-inch apart on a lightly floured
surface; cover and let rise in a warm place, free of drafts,
1 1/2 hours or until doubled in size.
Pour oil to a depth of 3 to 4-inches in
a large Dutch oven; heat to 375*F (190*C).
Fry dough, a few pieces at a time (do
not overcrowd pan), 1 minute on each side or until golden. drain
on paper towels; sprinkle with powdered sugar. Serve warm.
