If your breakfasts have become more pattern than pleasure, a warm batch of these sweet and doughy New Orleans-style beignets will have you singing a new tune. We whipped up the classic recipe in honor of the BigEasys annual Jazz & Heritage Festival, with a new twist: a lightdusting of espresso powder mixed into the sugary topping.Eating one leaves fingers so delightfully sticky, your idea of jazz hands will never be the same.
Makes: 4 servings
Prep: 30 mins
Cook: 15 mins
- 3 cups flour
- 1/4cup granulated sugar
- 1 1/4ouncepackage rapid-rise active dry yeast
- 1/2teaspoon salt
- 2/3cup evaporated milk
- 1 egg
- 2 tablespoons vegetable oil, plus more for frying
- 1 tablespoon instant coffee powder
- 3/4cup sifted confectioners' sugar
- In a medium bowl, whisk together the flour, granulated sugar, yeast and salt.
- In a large bowl, whisk together the evaporated milk, egg and 2 tablespoons oil until smooth. Stir in 1/2 cup warm water. Set aside 1/3 cup of the flour mixture and stir half of the remaining flour mixture into the milk mixture. Gradually stir in the remaining half of the flour mixture to form a stiff dough. With floured hands, knead the dough in the bowl until its smooth but not sticky. Cover with a kitchen towel and let stand at room temperature for 10 minutes.
- Line 2 large baking sheets with wax paper. Sprinkle the work surface and rolling pin with some of the reserved flour mixture. Roll out the dough into a 12-inch square. Cut into 16 squares. Transfer the squares to the prepared baking sheets, cover with a kitchen towel and let stand in a warm place for 2 hours.
- Fill a large pot with enough oil to reach a depth of 2 inches. Heat over medium-high heat until it registers 360 degrees on a deep-fat thermometer. Working in batches of 3, fry the squares of dough, turning carefully with a slotted spoon, until golden-brown and puffed, about 2 minutes. Transfer the beignets to a paper-towel-lined plate to drain. Dust the beignets generously with the coffee and confectioners sugar; serve hot.
- Use a pizza cutter to cut the dough into squares.