This beignet recipe is the darling of the French Quarter in New Orleans, LA. The Café Du Monde Restaurant makes and sells the most beignets between 11:00PM and 4:00AM as the place is always packed with late night revelers. Served with a hot cup of coffee au lait made with chicory, you can’t get any better than that!  While I was working in the French Quarter, I had this delectable treat every morning. I was lucky enough to work with a chef that shared his "secret recipe"!

2 envelopes active dry yeast

1 1/2 cups warm water (approx. 105*F)

1/2 cup granulated sugar

1 teaspoon salt

2 large eggs, beaten

2 teaspoon vanilla extract

1 cup evaporated milk

6-7 cups all-purpose flour, sifted

1/4 cup shortening, softened

Vegetable or canola oil for deep frying

Powdered sugar
(I’ve found that a pinch or two of ground cinnamon whisked into the sugar is a wonderful surprise!)

1. In large bowl, sprinkle yeast over the warm water; stir to dissolve and let stand for 5 minutes.

2. Add sugar, salt, beaten eggs, vanilla extract and evaporated milk.  Whisk or use an electric hand mixer to blend thoroughly.

3. Add 4 cups of the flour; beat until smooth. Add shortening and gradually blend in remaining flour.

4. Place the sticky dough in a deep buttered bowl, roll to coat dough with butter.

5. Cover with plastic wrap and chill at least 4 hours or overnight. Roll out the dough on floured board to 1/8-inch thickness. If it’s cold, let it warm up a bit.

6. Cut into 2 1/2 to 3-inch squares using a pizza cutter wheel to make quick work of this step.  Set the squares aside while you prepare the oil.

7. Heat 2-3 inches of oil in a large heavy-bottomed pot, Dutch oven over medium heat until a deep-frying thermometer registers 360*F or use an electric deep fryer. You want the oil deep enough to let the beignets pillow up and puff up and the oil to retain the heat.

8. Add the squares to the hot oil but do not crowd, (maintain temperature as close to 360*F as possible), turning over once until golden brown, 2 to 3 minutes. 

9. Using a slotted spoon, remove the beignets to a platter lined with paper towels to drain. 

10. Sprinkle with confectioners/powdered sugar, and serve immediately.

Portions of the dough can cut and frozen, separated in container with waxed paper.

Makes 3-4 dozen beignets.

Recipe courtesy of Dae Thompson of Marietta, GA.

Photo courtesy of fineartamerica.com.

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