Cafe du Monde Beignets

I’ve been saving this one for ya… After a trip to New Orleans at the beginning of February, I knew I had to wait until today – Fat Tuesday – to share this recipe inspired by the deliciousness beyond coasted in powdered sugar from Cafe Du Monde, New Orleans’s legendary bakery.  Bon Appetit!

Cafe Du Monde Inspired Beignets
makes about six dozen

1 envelope active dry yeast (1/4 ounce)
1 1/2 cups warm water (105-115F)
1/2 cup sugar
1 cup evaporated milk
2 large eggs
1 tsp salt
1/4 cup shortening
6-7 cups bread flour
vegetable oil for frying
sifted powdered sugar

Combine the yeast, 1/2 cup warm water and 1 tsp sugar in the bowl of a stand mixer and let sit to let the yeast proof for 5 minutes.

Add the milk, eggs, salt and remaining sugar.

Heat remaining 1 cup of water until hot, about 115F, and stir in shortening until melted.  Add to yeast mixture.  Beat at low speed, gradually adding remaining 2.5-3 cups flour, beating until a sticky dough forms.  Transfer to a lightly oiled bowl, turn to coat.  Cover and chill 4-24 hours.

Turn dough out onto a lightly floured surface.  Roll to 1/4 inch thickness then cut into 2.5 inch squares.

Pour oil into a large dutch oven and heat to 360F.  Fry dough in batches until golden brown, allowing oil to return to 360 between batches.  Dust immediately with powdered sugar and indulge!

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Filed under baking, breakfast, dessert, Food, Outside DC, Recipes, travel

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