I’m afraid of frying … There. I said it. My mom rarely fried foods in our house and, I think because I hardly ever saw her do it, I thought it was hard. What a joke! The most difficult thing I found with these is some of them didn’t want to flip over nicely. I’d flip them and they’d roll right back over, mocking me. These aren’t quite what I remember authentic New Orleans beignets being, but they hit the spot. And they’re fairly easy.
I’m submitting this for the Cajun/NOLA eats blogging event, sponsored by Joelen of Joelen’s Culinary Adventures. This event is in remembrance of Hurricane Katrina and the culinary talent that has withstood the wind, rain and destruction and is rebuilding as we speak (type.) I wish I had more time to submit more items, since I’ve got some great cajun recipes passed down from my dad’s side of the family. But, alas, there’s never enough time 🙂
I had planned to make a recipe I found on recipezaar.com, but then went to the library and picked up a bread machine book. As I was looking through it, I found a dough recipe. Seemed a bit easier to make the machine do all the work, so, here it is:
New Orleans French Market Beignets
From The Best Bread Machine cookbook ever, by Madge Rosenberg
3/4 cup milk
1 1/2 tsp. active dry yeast
1 3/4 cups bread flour
2 tablespoons sugar
1/2 teaspoon grated nutmeg (I think I accidently doubled this.)
1/2 teaspoon salt
2-4 cups vegetable oil
1/4 cup confectioner’s sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1. Add all ingredients for the dough recipe except the oil in the order suggested by your bread machine manual and process on dough cycle.
2. When dough cycle ends, remove dough from machine. On floured surface, and with floured rolling pin, roll out dough into rectangle about 10 by 12 inches. Cut into 2×2 inch squares to form beignets. Place on greased tray, cover, and let rise 30 minutes, or until doubled in volume.
3. In a wok or large saucepan, heat oil to 365 degrees for deep frying. Fry 3 to 4 beignets at a time for 10 to 15 seconds on one side until golden, then turn carefully and fry other side until lightly browned. Drain quickly on crumpled brown paper bags or on several layers of newspaper covered with paper towels.
4. To coat, shake a few at a time in a paper bag with confectioner’s sugar or a blend of cinnamon and sugar.