Beignets And Cafe Au Lait
New Orleans-style fried doughnuts dusted in powdered sugar, served with classic cafe au lait made from chicory coffee and hot milk.
Ingredients
- 1 package active dry yeast
- 0.5 cup granulated sugar
- 2 tbsp vegetable shortening
- 1 0.3 cup warm milk, 110 degrees
- 1 egg, beaten
- 4 0.5 cup all-purpose flour
- 1 pinch salt
- 0 as needed oil for frying
- 0 as needed powdered sugar for dusting
- 5 cup chicory coffee, hot
- 5 cup whole milk, hot
Instructions
- 1
In the bowl of an electric mixer, combine yeast, sugar, shortening and warm milk. Mix on low for 4 minutes. Add the egg and mix well.
- 2
Add 4 cups of flour and salt. Beat at low speed until incorporated, about 1 minute, then at medium speed until the dough forms a ball and leaves the sides of the bowl.
- 3
Place dough in an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 2 hours.
- 4
Turn dough onto a floured surface and pat into a 1-inch thick rectangle. Roll out to 12.5 x 10 inches, about 1/4-inch thick. Cut into twenty 2.5-inch squares.
- 5
Preheat fryer to 360 degrees F. Fry beignets in batches until golden brown and crispy on all sides, about 3-5 minutes. Drain on paper towels.
- 6
Sprinkle beignets with powdered sugar and serve. For the cafe au lait, fill each cup halfway with hot chicory coffee and halfway with hot milk. Stir well and serve alongside the beignets.