Beignets

Planning a trip is always filled with cries of "Can we do this?" and "Can we go there?" Planning a trip to New Orleans is no different, but one of the unanimous decisions is to visit Cafe du Monde, the beignet center of the country. Beignets are a Cajun/French breakfast item now popular throughout the South. A beignet is essentially a deep-fried pastry or square of dough that is served with a thick layer of powdered sugar. They are always served piping-hot with extra powdered sugar. Beignets may have a light texture with a air pocket in the center, or it may have a cake like consistency. Beignets go back hundreds of years, being traced back to Spanish cuisine that led diffused to France and later the Cajun population of Louisiana. They are a simple dessert, and have not evolved much from their advent because of their few, but delicious elements that appeal to all of the senses. The smell of the sweet sugar melting a hot square of dough. The feel of warmth and steam emanating from the freshly broken pastry. The sizzling of the dough squares being dropped into the fryer. The golden brown color speckled with pure white drops of powdered sugar. And last but not least, the taste of the components all coming together into one classic brunch indulgence. Beignets are most often the center of a meal, only being served with coffee and orange juice. Beignets can often be found a brunch menu, but are difficult to master. However, Serpas restaurant and Henry's Louisiana Grill, both located in the metro Atlanta area, seem to have gotten it right. Beignets really do not have any notable variations, and the following is a classic recipe:

INGREDIENTS:

1/2 cup water 1 tablespoon yeast 1/4 cup shortening 1/2 cup sugar 1 teaspoon salt 1 cup boiling water

1 cup evaporated milk 2 eggs, beaten 7 1/2 cups flour 1 quart vegetable oil for frying 1 cup confectioners' sugar for dusting

DIRECTIONS:

1.	Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.
2.	Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.
3.	Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.
4.	Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3-inches wide, then cut again in the opposite direction and at an angle, making diamond shapes.
5.	Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C).
6.	Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Place in a clean paper bag with confectioners' sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar. The following video provides a tutorial on how to properly fry beignets: