Classic New Orleans Beignets; Milk Free

The first time Hubby and I visited New Orleans we fell in love (as most do) with the deep fried pillows of dough called beignets. This delectable doughnut is French in origin and very popular in the Creole cuisine of New Orleans. Although beignets can be found throughout New Orleans, Cafe du Monde in Jackson Square is famous for their beignets, which are covered in a mountain of powdered sugar. Mmmmm. On our last visit to NOLA we were turned on to the delightful pillows of dough served at Cafe Beignet on Royal St, not to be missed if you're a beignet fan! I daydream about resting my head on a puffy pillow of dough and falling peacefully into a sugar coma.

Needless to say, as Mardi Gras (Carnivale) season is in full swing and Fat Tuesday is just around the corner, my thoughts have been wandering the streets of the French Quarter.  Thankfully, with my yeast bread resolution this year, I have the perfect excuse to make some fresh hot beignets at home!

Since many of the recipes out there call for milk, butter and/or buttermilk, I turned to a recipe by Country Cleaver  http://www.countrycleaver.com/2014/01/raspberry-beignets.html which calls only for water. I was a little apprehensive since she readily admits that she's never been to New Orleans, but her photos looked strikingly like classic Cafe du Monde beignets. Plus, her recipe was adapted from Cooks Country New Orleans Beignets, so I figured it was worth a shot.

MILK FREE BEIGNETS by Country Cleaver (my adaptations noted)
Makes 30

• 1 cup water
• 3 tbs sugar
• 1 envelope quick rise yeast 2 1/4 tsp active dry yeast
• 3 cups flour (plus more for rolling out dough)
• 3/4 tsp salt
• 2 eggs 
• 2 tbs vegetable oil 2 tbs coconut oil, melted (plus more for frying, unless you're baking)

"In a mixing bowl with a dough hook attachment, combine water, 1 Tbsp sugar and yeast. Let the yeast rest until foamy - 5 to 10 minutes.
In a large mixing bowl, whisk together flour, remaining sugar and salt.
Into the yeast mixture, mix in the eggs and 2 Tbsp Vegetable melted coconut oil.
Into the yeast mixture, with the mixer on low, slowly add in the flour (turn out to a lightly floured surface) and knead until the dough comes together.
Remove the Return to the bowl and dough attachment from the mixer, covering the bowl with plastic wrap and placing in fridge until doubled in size - 1-2 hours allow to rise in an warm draft free place (such as an oven first warmed to 170 degrees and then turned off).

On a heavily floured surface, roll out the dough until ¼" thick - Make sure to sprinkle the top of the dough with flour before rolling so the dough doesn't stick to the rolling pin. Using pizza cutter, cut dough into several rectangles, and squares 2x2 inches, or so. They don't have to be exact.

Pour oil into a large dutch oven or electic skillet that measures 1 ½ inches deep. Heat to 350 degrees. Place a few beignets into the heated oil. Fry on each side until deep golden brown, about 2-3 minutes and then flip to continue frying. Remove beignets from oil and place on a paper towel lined baking sheet or cooling rack to drain. Dust beignets with powdered sugar, best if served immediately."

Despite Country Cleaver's lack of personal experience with NOLA beignets she really pulled this one off. These were fantastic!  Her original recipe includes a raspberry sauce, which I decided to forgo in favor of the classic mountain of powdered sugar.

Today, while the snow falls here in Ohio, I'm cozy in my kitchen enjoying hot fresh beignets and dreaming of New Orleans.

Peace,
Laura