Saturday, June 30, 2012
Dusty and I took our first jobs after college in New Orleans. We absolutely LOVED it there: the people (especially our friends at St. John), the food, Mardi Gras, and so much more. We lived there for just over 15 months until Hurricane Katrina relocated us back to Houston. One of the new foods we tried and fell in love with were beignets. There was nothing like walking around in the French Quarter and stopping into Cafe du Monde for a cup of coffee and an order of these sweet, fried, delicious treats. When we moved back to Houston, I tried everything to recreate the experience at home. I've used the box mix you can find in the grocery stores and several other recipes. But this is hands-down the best recipe I've ever found. I prepared the dough in the bread machine but you could adapt this recipe to be made without it too by blooming the yeast first and then adding the remaining ingredients.
2/3 cup milk
1 Tbls butter
1 tsp vanilla
3 cups flour
1/4 cup sugar
3/4 tsp salt
1 1/4 tsp active dry yeast
cooking oil for frying
sifted powdered sugar for dusting
1. Add all ingredients (except the oil and powdered sugar) in the order listed to the bread machine. Select the 1 1/2 pound dough cycle. When the cycle is complete, remove dough from the machine. Punch down. Cover and let it rest for 10 minutes.
2. Divide the dough in half. On a lightly floured surface, roll each portion into a 9-inch square. Cut into 16 squares.
3. Fry dough squares (2 or 3 at a time) in hot oil (at 375 degrees) for 1 to 2 minutes or until golden brown, turning once. Using a slotted spoon, removed from oil and drain on paper towels. Sprinkle with powdered sugar.
adapted from Better Homes & Gardens: The Complete Guide to Bread Machine Baking