from claire weiss
(totally ganked from somewhere else)
In preparation for my upcoming AIDS Marathon in New Orleans, Claire
took to making beignet for me when I got back from my long weekend
runs. Rock on!
- nh, 17 jan. 2004
The beignet, Louisiana's State doughnut, was first introduced to
Louisiana by the Acadians. Early beignet were fried fritters,
sometimes filled with fruit. Today, the beignet is a square piece of
dough, fried and covered with powdered sugar. They are best when
freshly made and served hot.
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 cup butter
- 1 cup water
- 1 1/4 cups sifted all-purpose flour
- 4 large eggs
- 1 teaspoon vanilla extract
- Cottonseed or vegetable oil for frying*
- Powdered sugar
- In a heavy 2-quart saucepan, combine sugar, salt, butter, and 1
cup water. Bring to boiling: butter will melt. Quickly add flour all
at once; beat with wooden spoon until flour is moistened. Cook over
medium heat, beating vigorously until dough forms a ball and leaves
side of pan. Remove from heat.
- Add eggs, one at a time, beating with electric mixer at medium
speed after each addition. Continue beating until the mixture is
smooth, shiny and satin-y and forms strands that break apart. It should
hold its shape when beater is slowly raised. Beat in vanilla. Dough
should be fairly stiff.
- Roll dough 1/8 to 1/4-inch thickness on a floured surface, using
flour liberally on dough. Cut into 2-inch squares.
- In electric skillet or large, heavy skillet, heat 1 to 2-inches
of oil to 370*F (185*C) on deep frying thermometer.
- Fry 3 or 4 at a time until puffy and golden brown on both sides
(do not crowd skillet). Remove beignet with a slotted spoon and drain
on paper towels; transfer to a wire rack. While hot, sprinkle
generously with powdered sugar. Keep warm in 225*F (105*C) oven as you
continue frying the remainder. Serve hot, preferably with a piping hot
cup of cafe au lait!
Makes 18 to 24.