Can you believe we saw a Café du Monde in Japan? True. About two days into that trip I told everyone (over and over) that everything works as it should in Japan. Or that everything is as it should be. Yeah. That’s what I said.
You going to have donuts? Then they should be the best in the world. Beignets. They got ’em in Japan.
No, I did not see Krispy Kreme or Dunkin’ Donuts there.
So today, for Mother’s Day, I’m missing my mom who is too many miles away. She often cooks beignets and uses several recipes. I’ve blogged about it :::here::: with easy recipes for when you want to make them in a hurry. If you set out a day ahead of time, or maybe just a few hours early, you may want to try the following recipe which I find tastes identical to Café du Monde’s.
New Orleans Doughnuts
1 package active dry yeast
1 1/2 cups warm water
1/2 cup sugar
1 teaspoon salt
1 cup undiluted evaporated milk
1/4 cup soft shortening
7 cups all purpose flour
oil for frying
In large bowl, sprinkle yeast over water; stir to dissolve. Add sugar, salt, eggs and milk. Blend with rotary beater. Add 4 cups of the flour; beat smooth. add shortening; beat in remaining flour. Cover and chill overnight.
You don’t really have to chill it overnight, but at least let it rise for an hour and then punch down the dough once before rolling out. To store in fridge, I put a chunk of butter or shortening in a gallon Ziplock bag to grease the inside then put my dough in there.
Roll out on floured board to 1/8 inch thickness. Cut into 2 1/2 inch squares. Deep fry at 360 degrees 2 to 3 minutes or until lightly browned on each side. Drain on paper towels. Sprinkle heavily with confectioners sugar. Makes about 5 dozen – Dough keeps well in refrigerator for several days. Cover bowl with Saran Wrap and punch down occasionally.
(recipe credit Marguerite Lyle, pg 44, Talk About Good! (Le Livre de la Cuisine de Lafayette).
I have to use a thermometer or I burn the oil.
They taste and rise better if you can make this dough a day ahead of time. Also, it is easier to take about 1/4 of the dough from the fridge and roll that out instead of working with all of it in one go. Seven cups of flour makes one gigantic hunk of dough.
Serve with café au lait (coffee milk: 1/2 cup coffee mixed with 1/2 cup warm milk). Put on some jazz, dip your beignets in the coffee and wish your mamma was Cajun.
The ordering of this is extremely important.
1. You rock.
2. IN JAPAN??????!!!!!!!!!! CdM franchised in JAPAN?!?!?!?!
So that is what those are! I have watched Ya-Ya Sisterhood a thousand times and the once character, Vivianne, mentions them and I had no idea what they were, let alone how to spell what she said so I could look them up.
And now I know!!
Holly, there are three of them in Tokyo. The heartbreaking thing about seeing CDM is that we had just eaten and didn’t get a chance to see if these tasted like the ones in New Orleans.
Michele, if you’ve had sopapillas, they are similar in taste and texture. Only better. If you do any cooking, try this recipe, you’ll love it.
I remember this picture, so I’ll give it another thumbs up. By the way, I yam El Finicky-o Penguin-o.
Well hello again, gallopavo.
Funny thing, I just finished making a batch of this dough.
Beignets are awesome. Mrs. Strutts makes them in big batches several times a year just to puzzle friends. (Did I spot a certain ex-penguin in the comments? heh.)