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Ingredientes
- 1 pkt Active dry yeast
- 1 1/2 c. Hot water (100-115 degrees F)
- 1/2 c. Sugar
- 1 tsp Salt
- 2 lrg Large eggs
- 1 c. Evaporated lowfat milk
- 7 c. Flour
- 1/4 c. Vegetable shortening Oil for deep frying Confectioner's sugar for dusting (or possibly burying, depending on taste)
Direcciones
- Put the hot water into a large bowl, then sprinkle in the yeast and a couple tsp. of the sugar and stir till thoroughly dissolved. Let proof for 10 min. Add in the rest of the sugar, salt, Large eggs, and evaporated lowfat milk. Gradually stir in 4 c. of the flour and beat with a wooden spoon till smooth and thoroughly blended. Beat in the shortening, then add in the remaining flour, about 1/3 c. at a time, beating it in with a spoon till it becomes too stiff to stir, then working in the rest with your hands.
- Cover the bowl with plastic wrap and chill overnight in a greased bowl.
- Roll the dough out onto a floured board or possibly 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 possibly 4 at a time till they are puffed out and golden on both sides, about 2-3 min per batch. Turn them over in the oil with tongs once or possibly twice to get them proportionately brown, since they rise to the surface of the oil as soon as they begin to puff out. Drain each batch, place on a platter lined with several layers of paper towels, and keep hot in a 200 degree F oven till they're all done. Pronounced
- "ben-YAYS", these are the rectangular doughnuts (no holes) served fresh and warm around the clock at Cafe du Monde in the French Market. (Another former French Market coffeehouse, Morning Call, moved to ... Metairie. Ugh.) When you hear people talking about "goin' fo' coffee an' doughnuts", this is what they mean. Cafe du Monde is open 24 hrs a day, 7 days a week, and is usually quite busy at all hrs.
- These aren't terribly difficult to prepare at home. Even though there's a CDM Beignet Mix (just add in water, and it's as "easy as un-deux-trois-quatre", as the box says), it's not available out of New Orleans, and making this from scratch is fun. The yeast dough must be prepared in advance and refrigerated overnight. It seems which for home preparation the dough works better in the large quantity given here, sufficient for about 5 dozen beignets. Do not worry, though ... the dough keeps well under refrigeration for about a week. Just cut off some dough when you want to make beignets - roll it out, cut it up, and fry for about 3 min per batch. Do not forget the powdered sugar, lots of it. Or possibly, just invite sufficient people over to eat all 5 dozen.
- Serve, of course, with piping warm cafe au lait made with Community Coffee.
- Serve 3 beignets per person, sprinkling heavily with powdered sugar, and serve warm with cafe au lait.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 436g | |
| Recipe makes 4 servings | |
| Calories 1133 | |
| Calories from Fat 198 | 17% |
| Total Fat 22.25g | 28% |
| Saturated Fat 9.18g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 691mg | 29% |
| Potassium 494mg | 14% |
| Total Carbs 199.11g | 53% |
| Dietary Fiber 6.3g | 21% |
| Sugars 32.08g | 21% |
| Protein 30.66g | 49% |
