Recipe For Delicious French Donuts, Or Beignets.
Wednesday, June 13, 2012
A recipe for French donuts I wish to share. They are also called Beignets. When I was young they use to serve them in the French Market in New Orleans. I imagine they probably still do somewhere in the city. They were served with fresh brewed coffee.
3/4 cup of warm water.
1/2 envelope of active dry yeast.
1/4 cup of regular household granulated sugar.
1/2 teaspoon salt.
1 egg beaten.
1/2 cup evaporated milk.
3 1/2 cups of all purpose plain flour.
1/8 cup of shortening.
You will need oil for deep frying , and powdered sugar to sprinkle on them.
It has been a long time since I made a batch. I am thinking about making another one soon. My advice is that you should mix all the ingredients together in a very large bowl. You can cut this recipe in half for a smaller batch if you wish.
After the recipe is mixed together by hand, you will have a very large lump of dough. If you wish you can refrigerate some of it for other days. If you refrigerate some , you may wish to place whatever portion you want to refrigerate in a large bowl covered by plastic wrap.
It has been a while since I deep fried any, but they are delicious with fresh hot coffee. The dough may be sticky so you must have patience , or use a little more flour on you're hands, or on a cutting board. I believe it might be best to cut them into about two, and a half to three inches in length. You may want to roll up a short length of the dough, flatten it, and cut it into desired portions if you wish. Remember that you do not want pieces to large to drop in the hot oil.
If my memory serves me well, use a nice heavy cooking pot that is fit enough to hold at least a good amount of cooking oil. I guess you could use a vegetable oil, or a corn oil, or whatever good oil you have. Turn the handle of your pot away from you. It is safer this way. I usually use about three or four inches of hot oil in my cooking pot. I never use a large pot to cook them because a large pot requires more oil, and I do not like to waste oil. A nice little small pot will work to cook them , but not too small.
Remember that you want you're oil to be hot. It must become hot enough to where you can see the donuts kind of boil , or sizzle. They may sink first, and then rise as they become fully cooked in you're deep frying oil.
Remember that when using hot oil you should always be careful to not allow any splashes so carefully place your donuts into you're oil without dropping them in you're pot to create a splash.
It will not take long for these donuts to rise to the top of you're hot oil. So be prepared to use a safe pick up device , or scoop, or spatula that will not melt from the hot oil. It is absolutely necessary that whatever device you use must be capable of draining excess oil from you're donuts without burning you. Remember that you do not want soggy donuts either. Once you get the hang of cooking these donuts, you will find they are as easy as pie to work with.
Be prepared to have a large bowl, or large flat tray covered with paper towels, or paper napkins because that will absorb oil from you're fresh deep cooked donuts.
When you are finished cooking you're donuts you can sprinkle powder sugar on them , and they are ready to serve.
Be careful with any hot oil remaining in you're kitchen. Wait for it to cool before disposing of it. Some folks save used oil, but I never do.
Authors notes : In above photos , picture of Joann , and Becky some years ago. Also a picture of my mule Betsy and I. The friend standing with me is Jim. From High School days.
God Bless Everyone.