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!
|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 Cup||Confectioners Sugar/Powder Sugar|
|1/4 cup||Lukewarm Water|
|2 Teaspoons||Heavy Cream|
|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.