Originating in the delectable kitchens of France, Beignet (pronounced beynee) has travelled far and wide in a spectacular culinary journey collecting many loved fans along the way. Our household was introduced to beignets, after the kids watched the latest adaptation of The Princess and the Frog, in which our struggling Princess to be makes oodles of Beignets to build up her culinary empire. Beignets are essentially pieces of fried dough, in New Orleans they eat them doused with icing sugar, but there are savoury versions available as well. With my children screaming for beignets, I browsed and came across this extremely simple recipe to make their beignet dreams come true. Beignets, though must be showered with sugar whilst still hot and consumed in its warm state to be thoroughly enjoyed. Perfect as an afternoon teatime snack or part of a dessert accompanied by a dollop of ice-cream, it looks like the Beignet is here to stay.

Ingredients

1 envelope (1/4 oz.) active dry yeast
3 Tablespoons warm water
3/4 cup milk
1/4 cup sugar
1/4 cup butter
1 teaspoon salt
1 large egg, lightly beaten
3 cups all-purpose flour
Vegetable oil for deep frying
Powdered sugar

Method

Combine yeast and warm water in large bowl; let mixture stand 5 minutes.  Heat milk in a small saucepan over medium heat (DO NOT BOIL).  Stir in sugar, butter and salt.  Cool to lukewarm.  Add milk mixture, egg, and 2 cups flour to yeast mixture, stirring well.  Gradually stir in enough remaining flour to make a soft dough.  Turn dough out onto a floured surface, knead 8-10 minutes or until dough is smooth and elastic.

Place in a well-greased bowl, turning to grease top.  Cover and let rise in a warm, draft free place for 1 hour or until doubled in bulk.  Punch dough down, and turn it out onto a floured surface.  Roll dough into a 12×10 inch rectangle; cut into 2 inch squares. Place on a floured surface,  cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. 

Fry beignets in small batches, 1 minute on each side until golden brown.  Drain on paper towels; sprinkle with powdered sugar or cinnamon sugar while still hot.

By Mayuri Jayasinghe