The Cajun Doughnut

On our family beach vacations, breakfast is a big deal.  We start the day off with a big breakfast together before everyone scatters to play, read, ride bikes, and relax.  We usually do eggs, grits, bacon & toast, or pancakes & bacon, and sometimes breakfast shrimp & grits and bacon....but always bacon!  haha

This year, Brent treated us to homemade beignets that were fabulous, and dare I say, even rivaled Cafe du Monde's?!?!?

Brent used a beignet recipe from The Encyclopedia of Cajun & Creole Cuisine, not a only fantastic collection of all the wonderful Lousiana recipes, but also a history of the cuisine.  It is fun just to sit and read through it like a novel.

New Orleans Beignet

10-12 servings

• 1 package dry yeast
• 4 Tbsp warm water
• 3 1/2 cups plus 2 Tbsp flour
• 1 tsp salt
• 1/4 c sugar
• 1 1/4 c milk
• 3 eggs, beaten
• 1/4 c melted butter
• vegetable oil for deep frying
• powdered sugar for dusting

In a measuring cup, combine yeast and warm water.  Using a teaspoon, stir to blend well then set aside.  In a large mixing bowl, whisk flour, salt and sugar until well blended.  With a wooden spoon, stir in blossomed yeast, milk, eggs and butter.  Mix until dough is formed.  Cover with a dish towel and set in a warm place to rise for 1 hour.  

Heat vegetable oil to 350 in a home-style deep fryer.  Turn dough onto a lightly-floured surface.
  

 Knead once or twice 

 and roll out 3/8 - 1/2 inch thick.  

 Cut dough into 3 inch squares and deep fry beignets, 2-3 at a time, approximately 2 minutes on each side or until golden brown and puffed.  

 Remove beignets from oil, drain and 

 dust generously with powdered sugar.

 

 Try to eat just one ;-)

Enjoy!