BEIGNETS...O HONey

Beignets...little FRENCH donuts...

I've posted about them MANY times...

and....I've EATEN them many times...

They are unbelievably wonderful...

and I think they look SOOO good on my
MACKENZIE CHILDS tiered server....

Things not only gotta TASTE delicious...

they MUST look FABULOUS, don't you think?
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My sweet and beautiful daughter, STACY, brought this

box of BEIGNET MIX to me from her trip to NEW ORLEANS...
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The first time I made them,
MR. SWEET and I thought we'd DIED and GONE TO HEAVEN...
You just can't imagine how great these are, all warm and covered in POWDERED SUGAR..
with a good strong cup of COFFEE...
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Known as the "French Market Doughnut" and the official "Louisiana State Doughnut, a beignet is a square piece of dough, fried and covered with powdered sugar. They are served in orders of three. The Acadians brought beignets to Louisiana. At first, they were fried fritters, sometimes filled with fruit. They are famous in New Orleans and other parts of Louisiana.
Cafe Du Monde in New Orleans (http://www.cafedumonde.com/) is world famous for having the BEST beignet!*taken from the NET
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You can order this mix on line at the above address.
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This is for everyone that has asked me for a BEIGNET recipe...not using the MIX.

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MOI doesn't really have a recipe...but....this paticular one belongs to the infamous PAULA DEEN
Her ingredients:

1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
Nonstick spray
Oil, for deep-frying
3 cups confectioners' sugar
Directions:
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
Preheat oil in a deep-fryer to 350 degrees F.
Add the confectioners' sugar to a paper or plastic bag and set aside.
Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.
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NOW....there IS an easier way to enjoy these sweet treats much FASTER...
Not the same yeasty flavor...not exactly the same texture...
but, very good, nevertheless....
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BEIGNET PUFFS
A cup to 1 1/2 cups of all purpose flour
1 level teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
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Mix with milk until stiff enuf dough (but LIKE THE BISCUITS, not TOO stiff ) to roll 1/4" and cut into squares ...I sometimes just use
a round cookie cutter 'cause it's so much faster... *NOTE..check to see if there's such a thing as a SQUARE cookie cutter...bet there IS !)
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Fry in hot oil, turning to brown evenly, until a nice golden delicious brown...
After I drain them, I toss them into a ziplock bag with that luscious, lip-smackin' powdered sugar...
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and, may i just say that i am so hungry for one right this very minute, i could die!!...
again, these "puffs" aren't the same as the wonderful and magnificent BEIGNETS...
NO WAY !
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But.....they ARE good for a quick sweety snack....

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If you make some tonight...think of me when you have that powdered sugar all over your mouth!!

LINKING WITH:
FOODIE FRIDAY
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LOVE, bj