Beignets

    I love to explore the world through cooking but sometimes it's great to explore the foods right here at home too. Light, fluffy, and covered in sugar, beignets are the official doughnut of Louisiana. Pronounced "ben-yay" these treats can be found everywhere in the New Orleans area. And the best part is they are so simple to make, especially if you have a bread maker you can drop the dough in. 

     Optional notes, or notes on the optional ingredients. I add mahalab to everything. It's a middle eastern spice that imparts a subtle fruity spice that just rounds out the flavors nicely. You can find it at most middle eastern or Mediterranean markets or of course on Amazon. the dough enhancer is also optional, it just helps the dough stay tender a little longer, which really isn't much of an issue with beignets, but just in case. 

1 c. milk

1 c. warm water

1 tsp. vanilla

1 egg

2 Tbsp. honey

2 Tbsp. butter, very soft

3 1/2 c. flour

1 1/2 tsp. ground mahalab (optional)

1 tsp. salt

1 Tbsp. yeast

1 Tbsp. dough enhancer (optional)

Oil for frying

Powdered Sugar for dusting

Place all the ingredients in the bread machine in the order written. Place on the dough cycle. 

Once the dough cycle is complete remove the dough. Roll the dough out in to a rectangle that is about a half inch thick. Cut in to 1.5 inch squares. 

Place the oil in to a large pan with deep sides. Four three inches of oil in the pan and heat to 360°. Place several beignet squares in the oil. Do not crowd the pan or it will drop the temperature of the oil to much and they won't cook properly. Once the dough is golden on one side flip and cook on the remaining side. 

Remove from the oil. Once all the beignets are cooked dust with powdered sugar and serve.