French Beignets

 

One of the major things I loved about New Orleans was the food they served and of course their famous French Beignets served at Café De Monde on the Mississippi Riverbank. When I traveled to the French Quarter on business the first place I'd head for was Cafe De Monde to get a cup of capichino and a Beinget and I'd take and go sit by the Mississippi Riverbank and enjoy the beauty of New Orleans waterfront before I headed to the hotel to check in and go about my business. You can't travel to New Orleans without endulging in this wonder pastry. I've had this same item in a few places, Paris France being one of them and I have to say the French Quarter is the best I’ve had of these delicacies. In Paris you never know if they are fried or baked, in NOLA they're fried for sure the way they were ment to be cooked. This recipe reminds me of the light, pillowy texture and rich, indulgent taste, only you can find in the French Quarter of New Orleans. These should be served hot and smothered with powdered sugar. 

Beignets, hailing from France, made their way to Louisiana and became a beloved part of Creole cuisine. Now, they represent New Orleans' rich culinary history, delighting both locals and visitors during Mardi Gras and all year round..

Ingredients

2 ½ cups all-purpose flour

¼ cup granulated sugar

2 teaspoons active dry yeast

½ teaspoon salt

1 cup warm milk

1 tablespoon unsalted butter, melted

1 tablespoon pure vanilla extract

Vegetable oil, for frying

Powdered sugar, for dusting

Instructions

Prepare Dry Ingredients: In a large bowl, combine the 2 ½ cups of all-purpose flour, ¼ cup granulated sugar, 2 teaspoons active dry yeast, and ½ teaspoon salt. Mix well to distribute the yeast and sugar evenly through the flour.

Mix Wet Ingredients: In a separate bowl, whisk together 1 cup of warm milk (about 110°F), 1 tablespoon melted unsalted butter, and 1 tablespoon pure vanilla extract. Ensure the mixture is warm to touch, not hot, to activate the yeast without killing it.

Combine Dry and Wet Ingredients: Gradually pour the wet ingredients into the dry ingredients while stirring with a wooden spoon until a dough begins to form. Continue to mix until all ingredients are thoroughly combined.

Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.

First Rise: Place the kneaded dough into a greased bowl, turning it once to coat all sides with oil. Cover the bowl with a clean cloth and let it rise in a warm, draft-free area for about 1.5 hours, or until it has doubled in size.

Shape the Beignets: Once risen, punch down the dough and roll it out on a floured surface to about 1/4-inch thickness. Cut the dough into 2×2-inch squares using a sharp knife or pizza cutter.

Heat the Oil: Pour about 2 inches of vegetable oil into a deep fryer or large pot. Heat the oil to 360°F, using a candy or deep-fry thermometer to ensure accuracy.

Fry the Beignets: Fry the beignets in batches, careful not to overcrowd the pot, for about 1 to 2 minutes on each side, or until they are puffed up and golden brown. Use a slotted spoon to remove them from the oil and drain on paper towels.

Serve: Dust the freshly fried beignets with powdered sugar and serve immediately.

Cooling: Allow the beignets to cool slightly on a wire rack if not served immediately. This helps to maintain their crispness.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week. 

French Fare, Potpourri of Frugality. Kilbride