Friday, March 21, 2014

Cafe Du Monde Beignets

Hubs and I visited New Orleans one year for our anniversary, that is a trip I will never forget, we had an amazing time.  I remember at one point we were driving around and hubby was expressing how he didn't see why people thought N'awlins was so crazy... then we reached Bourbon street.  The look on his face was priceless as he took it all in.

The two things that stand out for me most about that trip are the pralines and the beignets.  If you have never been to Cafe Du Monde you need to put it on your list of places to eat, surely I am not the only one with a list of restaurants I want to eat at.  Anyway you must go there in fact I would say that you should make a trip to NO mainly just to go here.  Personally I was not that impressed with the city but I did enjoy hoping on a trolly in the morning and taking the short ride downtown to this amazing little place.  Hubby and I really enjoyed listening to the jazz music and people watching while sitting and enjoying our very fattening breakfast.

I hope you enjoy this yummy treat!
  • 1 package active dry yeast
  • 1 1/2 C warm water (100 to 115 degrees F)
  • 1/2 C granulated sugar
  • 1 tsp salt
  • 2 large eggs
  • 1 C evaporated milk
  • 7 C all-purpose flour
  • 1/4 C vegetable shortening
  • Oil for deep frying
  • Powdered Sugar for dusting (or
  • burying, depending on taste) 
Put the warm water into a large bowl, then sprinkle in the yeast and a couple teaspoons of the sugar and stir until thoroughly dissolved.
Let proof for 10 minutes.
Add the rest of the sugar, salt, eggs, and evaporated milk.
Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. I used my Kitchen Aid
Beat in the shortening then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands.
Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl.
Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/8 inch, then cut it into rectangles 2 1/2 inches by 3 1/2 inches with a sharp knife.
Heat the oil in a deep fryer to 360 degrees F.
Fry the beignets about 3 or 4 at a time until they are puffed out and golden brown on both sides, about 2-3 minutes per batch.
Turn them over in the oil with tongs once or twice to get them evenly brown, since they rise to the surface of the oil as soon as they begin to puff out.
After removing from oil put into a brown paper bag full of powdered sugar and shake to coat.
Eat warm and fresh.

Dough can be refrigerated for several days.

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