1-1/2 Cups Lukewarm Water
1/2 Cup Sugar
2-1/2 tsp Yeast
2 Eggs, Slightly Beaten
1-1/4 tsp Salt
1 Cup Evaporated Milk
7 Cups Bread Flour*
1/4 Cup Butter
Canola Oil, for Deep-Frying**
Confectioners’ Sugar, for Dusting or Burying
- 1-1/2 Cups Lukewarm Water
- 1/2 Cup Sugar
- 2-1/2 tsp Yeast
- 2 Eggs, Slightly Beaten
- 1-1/4 tsp Salt
- 1 Cup Evaporated Milk*
- 7 Cups Bread Flour*
- 1/4 Cup Butter
- Oil, for Deep-Frying*
- Confectioners' Sugar, for Dusting
- Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
- In another bowl, beat the Eggs, Salt and Evaporated Milk together.
- Mix Egg mixture to the Yeast mixture.
- In a separate bowl, measure out the Bread Flour.
- Add 3 cups of the Flour to the Yeast mixture and stir to combine.
- Add the Butter and continue to stir while adding the remaining Flour.
- Remove dough from the bowl, place onto a lightly floured surface and knead until smooth.
- Spray a large bowl with nonstick spray.
- Put dough into the bowl and cover with plastic wrap or a towel.
- Let rise in a warm place for at least 2 hours and place in fridge to rise overnight.
- Turn dough out onto a floured surface; roll to 1/4-inch thickness.
- Cut into 2-inch squares. (3-inch is similar to the Beignets found in New Orleans but fewer will fit in the oil)
- Pour oil to depth of 2 to 3 inches into a pot; heat to 350°-370° F, don't let it get below 350°.*
- Fry dough, in batches, 2 to 3 minutes on each side or until golden brown.
- Drain on paper towels to absorb the excess oil.
- Dust immediately with lots and lots of Confectioners Sugar.
- Other recipes used Whole Milk, Buttermilk, or some combination of the these. I used Evaporated Milk because it was most used I the recipes I researched, the Cafe du Monde Mix mentions both Milk & Buttermilk.
- A recipe I found after I made this batch mentioned using more than just Bread Flour, the Cafe du Monde Mix uses some ratio of Wheat Flour and Barley Flour, another article mentioned the use of Rye Flour.
- I used Vegetable Oil, Cafe du Monde uses Cottonseed Oil. I'm not sure where to get this, I'll on the look out.
- This recipe requires a Candy Thermometer to measure the temperature of the oil. They're not very expensive and they come in extremely handy.