Here my recipe for one of our favorite New Orleans desserts (beignets) but with a little twist. eignet is a type of fritter, or deep-fried pastry, usually made from yeast dough in France, possibly made from pâte à choux and called Pets-de-nonne, nun’s fart, in France, but may also be made from other types of dough, including yeast dough.
Ingredients for Beignets
- 3/4 cup lukewarm water
- 1 teaspoon active dry yeast
- 1/4 cup sugar
- 1 egg beaten
- 1/2 cup evaporated milk
- 3 1/2 cups bread flour
- 1 teaspoon salt
- Grape seed oil for deep-frying
- 1 1/2 cup powdered sugar
Directions for Beignets
- In a large bowl add the warm water and yeast. Let sit for 10 minutes until it starts to proof.
- In another bowl whisk together the sugar, eggs, and evaporated milk. Whisk the egg mixture into the yeast mixture.
- In a separate bowl add the flour and salt. Add the flour mixture one cup at a time to the yeast mixture until the dough starts to come together.
- Remove the dough from the bowl and lightly flour your surface. Knead until the dough becomes smooth and shape into a ball. Add it back to the bowl and cover and let it rise in a warm place until doubled 1-2 hours.
- Preheat oil in the deep fryer to 350 degrees. Roll the dough into a large rectangle and cut into 2 inch squares. Carefully drop each square into the oil and let it get golden brown on each side 1-2 minutes. Remove with a metal spider strainer. Let the beignets cool and toss in powdered sugar.
Ingredients for Sauce
- 1 stick of butter
- 1 cup of Puerto Rican rum
- 4 bananas sliced
- 1 cup of dark brown sugar
Directions for Sauce
- Melt butter, add brown sugar and you’ll notice it looks lumpy but magic happens when the banana gets added!
- It starts to look saucy, then add rum, you can cook for a little (maybe 2 mins) then it’s ready to serve. Cook for 4 mins if you want the kick of rum gone.
- It you want it sweeter just add 1/4 cup more sugar and enjoy!