Beignets

We didn't have powdered sugar, so I mixed granulated sugar and cinnamon, and kind of rolled them in it. I also had maple syrup in a plate to dip (and we all know that maple syrup makes everything better) I found it very very soft, and kind of hard to knead, and so I had to keep sprinkling flour, just so you are prepared for that. More flour on the kneading surface made it all come together nicely, though. They puffed up really nicely and look like little golden pillows.


Beignets
From Debra Fioritto Weber,
Your Guide to French Cuisine.
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Pronounced: be nyeh
INGREDIENTS:
1 packet dried yeast
3-1/2 cups plain flour
1 teaspoon salt
1/4 cup sugar
1-1/4 cups milk
3 eggs, beaten
2 Tablespoons butter, melted
Oil for deep frying
1 cup confectioner's sugar

PREPARATION:
Having the oil at the right temperature is the tricky part of this recipe. The dough should be cooked through without having the outside get too dark brown. Use the first 2-3 beignets as a test. If they are still sticky in the middle and get brown on the outside, allow the oil to cool down slightly before proceeding.

1. Dissolve yeast in 4 Tablespoons of warm water.

2. In a large mixing bowl combine salt, sugar, flour, and mix.

3. Mix in the dissolved yeast, milk, eggs, and melted butter. Mix until a smooth dough is formed.

4. Knead until smooth and elastic. Cover dough with towel and allow to rise for one hour.

5. Roll out dough 1/4" thick on floured surface.

6. Cut rectangular shapes (2" x 3") out of the dough and place on floured jelly roll pan or cookie sheet.

7. Cover with towel and let them rise for an hour, until doubled in size.

8. Heat the oil and fry the beignets in batches turning, until golden. Drain well on paper towels.

9. As each batch is cooked, sprinkle them liberally with the confectioner's sugar.
To serve:
Serve warm with a cup of café au lait. Makes about 20 beignets.