One more week and we will be cooking like normal again. I can’t wait!
We did make beignets for breakfast this week. Completely coated in powdered sugar, just like at cafe du monde. Yum!
The key to making them good is rolling the dough out really flat. That way when they hit the oil they puff up. You don’t want them to be too cakey. You want them to puff up and have an air pocket inside. Those are the best.
These were simple and easy to make. I was surprised.
1 c flour
1/8 c shortening
1/2 T baking powder
1/2 tsp salt
1/3 c milk
vegetable oil for frying
powdered sugar and cinnamon
With a fork or pastry blender mix the flour, shortening, baking powder, and salt together until the mixture is like crumbs. Add the milk and mix until the dough comes together. Place dough on a lightly floured surface and knead until smooth. Next, roll the dough until it is very thin. Cut into small squares. Once the oil is heated, drop squares into oil. Once they puff up and rise to the surface, flip. Cook until golden on both sides. Sprinkle warm beignets with powdered sugar and cinnamon.
Serving beignets with coffee and tons of powdered sugar is the best.