"D" is for Donuts

This gave us the perfect opportunity to finally open (and use) the deep fryer we bought about 3 years ago. We just had to have the fryer, but it has sat on a shelf since then, box perfectly sealed.

This is really a recipe for beignets but we told the students they were New Orleans donuts. This was a slightly selfish project - we wanted to make beignets and we wanted to use the deep fryer. And who doesn't like something deep fried, especially something sweet and covered in powdered sugar.

Ingredients:
1 cup warm tap water, about 105-115 degrees
1/4 cup sugar
1 (1/4oz) packet of active yeast
1 large egg, lightly beaten
1 tsp vanilla
3/4 cup evaporated milk
1 tsp salt
2 Tbs butter
4 to 4 1/2 cups flour
Oil to coat a bowl, and for frying
Confectioners sugar for dusting

Directions:
In small bowl, combine water, sugar and yeast. Let sit for ten minutes to activate yeast. Meanwhile, in another small bowl, lightly beat egg, and add vanilla. In a double boiler, warm evaporated milk, salt and butter. Once butter has melted, slowly add egg/vanilla mixture.

In large bowl suitable for use with a dough hook, add 2 cups of flour, yeast mixture, warm milk mixture. Slowly mix until incorporated. Then add 1/2 cup of flour at time until incorporated and a soft dough comes together. You will add about another 2 to 2 1/2 cups, in 1/2 cup increments. Do not over work dough. Turn out dough into oiled bowl and cover bowl with cloth or plastic wrap. Refrigerate a minimum of 2 hours, preferably overnight.

Turn out dough onto well floured surface and knead 5 or 6 times. Depending on surface space, cut dough into 2 to 3 large pieces/balls. Roll dough balls out, one at a time, into 1/2 inch thick rectangle shape. Cut to desired sized squares, usually about 2 inches.

Pour oil into Dutch oven or fryer and heat to 375 degrees. Depending on size of oven or fryer add 4 to 6 pieces at a time. Leave space between pieces so that they are not hitting one another or overcrowded in the fryer. Cook one minute on each side, or until golden brown. Drain pieces and sprinkle with powdered sugar. Keep sprinkling. They will soak up a lot of sugar while they are hot, but you do want to do it while they are hot. The sugar won't stick once they have cooled. And then, just enjoy the deep fried goodness.

I remember going to Cafe du Monde in my former life when I worked for someone else and traveled all the time. Had many visits to New Orleans, and I remember the beignets being 3 for $1. Wonder how much they are now.