Being Creole in the north you rarely have a chance to go and buy Beithis at the Coffe Shops downtown, therefore you must rely on family recipes as I do. This delicate fried dough recipe originates from France and ended up in Baton Rouge, LA. I hope you enjoy!
Amount Ingredient 2 Well Beaten Eggs 1/2 Cup Fine White Sugar 1/2 Cup Boiling Water 1/8 Cup Shortening / Lard – Crisco will work 1 Envelope Active Dry Yeast 1/2 Cup Evaporated Milk 3.5 to 4 Cups Sifted Flour 1/2 Teaspoon Salt 1 Cup Confectioners Sugar/Powder Sugar 1/4 cup Lukewarm Water Dash Cinnamon 2 Teaspoons Heavy Cream Frying Oil Thick paper towels
Mix in a Extra large bowl – Pour the boiling water over shortening/Lard, sugar and salt.
Add the Heavy Cream, Cinnamon,and milk
Place the bowl on the side until it becomes Lukewarm..
Dissolve the yeast in the warm water
When ready add the above items with the beaten eggs, gently add the flour until it make a nice and soft dough.
Once the dough is formed, place in a well greased bowl, and chill until ready to use. (It is best to chill for at least 30 minutes before frying)
Flour your surface and roll the dough 1/8 of an inch works best.
Cut into 1 or 2 inch squares, then place into frying oil. they fry quick so keep an eye out for them.
They will puff up when cooking, cook until very light brown on each side. Place on a thick papertowel and dust with Powder Sugar Serve HOT, Some people like them with Honey.
Our family dust the plate with confectioners Sugar (Powder Sugar) first the place the Beignets on top and dust again.