beignets

When I had the privilege of ending my high school years as a resident of New Orleans, my very first boyfriend, Donald, and I would spend lazy weekend days in the French Quarter. We'd take the ferry across the Mississippi River from our homes on the West Bank, we'd drink sickly-sweet Hand Grenades out of plastic cups, and we'd occasionally head to Cafe Du Monde for steaming cups of coffee and chicory and plates of warm beignets.



Beignets are a New Orleans staple and just about as yummy as you can get: fried, pillowy, yeast-based doughnuts just covered in powdered sugar. The tables and chairs outside Cafe Du Monde are also covered in the sugar and after eating a plate of 'em, so are you.

During my trip back to New Orleans to help with Katrina relief, I made sharing a plate of beignets with my fellow volunteers a priority.

You can buy packages of Cafe Du Monde's beignet mix -- or you can make 'em from scratch.

BEIGNETS
Recipe courtesy of: Southern Living

Makes 2 1/2 dozen

1 (1/4-ounce) envelope active dry yeast
3 tablespoons warm water (100° to 110°)
3/4 cup milk
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
1 large egg, lightly beaten
3 cups all-purpose flour
2 1/2 to 3 quarts vegetable oil
Powdered sugar, for serving

Combine yeast and 3 tablespoons warm water in a large bowl; let mixture stand 5 minutes.

Heat milk in a small saucepan over medium heat (do not boil). Stir in sugar, shortening, and salt. Cool to lukewarm (100° to 110°).

Add milk mixture, egg, and 2 cups flour to yeast mixture, stirring well. Gradually stir in enough remaining flour to make a soft dough.

Turn dough out onto a floured surface; knead 8 to 10 minutes or until dough is smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch dough down, and turn it out onto a floured surface. Roll dough into a 12- x 10-inch rectangle; cut into 2-inch squares. Place on a floured surface; cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.

Pour oil to a depth of 2 to 3 inches into a Dutch oven; heat to 375°. Fry beignets, in batches, 1 minute on each side or until golden. Drain on paper towels; sprinkle with powdered sugar while still hot.

Note: To make ahead, turn dough out onto a floured surface; knead 8 to 10 minutes or until smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and refrigerate overnight. Punch dough down and follow directions above.