Café Du Monde Beignets

Cafe Du Monde Beignets. Whether you first saw them in Chef or The Princess And The Frog, I'm sure you were as captivated by them too. Today's recreation will teach you how to make these golden sugar-dusted beauties at home in your own kitchen!

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* CAFE DU MONDE BEIGNET RECIPE *

~ INGREDIENTS ~
180ml (¾ cup) warm water
7g sachet of fast action dried yeast
70g (⅓ cup) caster sugar
125ml (½ cup) full-fat milk
1 large egg
500g (3 ½ cups) plain flour
Pinch of salt
2 tbsp butter, melted
Sunflower or vegetable oil for frying
Icing sugar for dusting

~ INSTRUCTIONS ~
1) Dissolve the yeast in the warm water. Allow to steep for 15 minutes and it will become foamy. This is a typically American method, but it's an American product after all!
2) Whisk in the sugar, milk and egg.
3) Add the flour, salt and butter and mix with a wooden spoon until you have a malleable dough.
4) Turn the dough out onto a floured work surface and knead vigorously for 10 minutes or until smooth and elastic.
5) Place the dough in an oiled bowl covered with a clean tea towel in a warm part of your home for 1 hour to rest. The dough should grow in size.
6) Tip your rested dough out onto your floured surface.
7) Use a rolling pin to roll it out until it is between 1-2cm thick.
8) Use a pizza slicer or knife to cut the dough into 6cm square pieces.
9) Allow the dough squares to rest for a further hour. They will grow slightly in size again.
10) In a medium saucepan, heat 500-750ml of your frying oil until it reaches 185 degrees Celsius (370 degrees Fahrenheit).
11) Fry 2-3 squares at a time in the hot oil. They should take no more than 30-60 seconds per side in the hot oil, flipping them with chopsticks or tongs. Aim for a rich golden brown on both sides!
12) Use a slotted spoon to very carefully remove the cooked beignets from the hot oil.
13) Let them drain on a cooling rack or a paper towel-lined plate for 2 minutes or until cool enough to handle.
14) Serve 3-4 beignets on a plate with a heavy snow of icing sugar on top.
15) Enjoy!

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