I want to continue sharing recipes because I want to continue her food legacy and how she inspires me with her lovely cooking, and how it has nourished me while I was growing up. Food brings families and friends together, and sharing some of her recipes here hopefully will achieve that.
Anyone who has been to New Orleans must have had the sublime beignets of Cafe Du Monde. Those who plan of going there please do not skip the oportunity to taste these soft, melt in your mouth pillow shaped doughnuts. You can read about them here. Notice even Wikipedia uses Cafe Du Monde's beignet as a reference for with this french dessert.
So I did my search on the net as usual for recipes and tried this one out, I halved the original measurements and an important tip to note is the punching of the dough after it has risen.
Do try this out for a nice morning or afternoon snack, and trust me it is not that hard of an attempt for any amateur cook like me to master. Happy Trying!
1/4 cup water
1 teaspoon yeast
1/4 cup shortening (I use Western Star salted butter)
1/4 cup sugar
1/2 teaspoon salt
1/2 cup boiling water
1/2 cup evaporated milk
1 egg, beaten
3 3/4 cups flour
1/2 quart vegetable oil for frying
1 cup confectioners' sugar for dusting
In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
Take out dough after about 2 hours and punch the dough to give it another chance to rise again. This way the beignet will turn out fluffier.
Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
Post a Comment