Beignets
from Williams Sonoma
Many of you who read this blog know that I went to college in New Orleans. The years I spent there made an indelible mark on me: the food, the music, the flavor of the city and its people. I've ridden the countries oldest streetcar and caught plastic beads thrown by a celebrity. I've walked along the Mississippi and placed a rock on a Voodoo Queen's grave. I will always miss the city and yearn to go back.
One of the things I took away with me from my years there were beignets; sweet, chewy little donuts covered in powdered sugar. The jkind I usually make come from a recipe book written by the great Brennan family of Commander's Palace fame. That recipe makes a rather wet dough that is messy to work with; I think I will give this one a try next time I make these delicious little treats;)
Ingredients:
Makes 32 beignets.
2/3 cup warm water (115°F)
1/4 cup granulated sugar
1/4 tsp. salt
2 1/2 tsp. (1 package) active dry yeast
3 to 4 cups all-purpose flour
1/3 cup heavy cream
1 egg, lightly beaten
Peanut oil for deep-frying
Confectioners' sugar for dusting
Directions:
In a 2-cup measuring cup, combine the water, granulated sugar, salt and yeast. Let stand until frothy, about 10 minutes.
Measure out 3 1/2 cups of the flour into a food processor. With the motor running, slowly add the yeast mixture, processing until fully absorbed. Add the cream and egg and process to form a soft dough. Add more flour, 1 Tbs. at a time, until the dough cleans the sides of the work bowl and is no longer sticky. Continue processing for 1 minute to knead. Place the dough in a lightly oiled sealable plastic bag, seal and refrigerate overnight.
Transfer the dough to a lightly floured work surface and punch it down to eliminate air pockets. Using a floured rolling pin, roll out the dough into an 8-inch square about 3/4 inch thick. Using a sharp knife, square off the corners. Cut the dough into sixteen 2-inch squares, then cut the squares in half on the diagonal to form 32 triangles. Transfer to a lightly floured baking sheet and let rise, uncovered, until doubled in size, about 45 minutes.
In a heavy saucepan or deep fryer, pour in oil to a depth of 4 inches and heat to 375°F on a deep-frying thermometer. Add the pieces of dough, a few at a time, and deep-fry, turning as needed, until golden, about 1 minute. Using a slotted spoon, transfer to paper towels to drain.
Sprinkle generously with confectioners' sugar and serve hot.
