Bananas Foster Beignets

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

Directions for Beignets

  1. In a large bowl add the warm water and yeast. Let sit for 10 minutes until it starts to proof.
  2. In another bowl whisk together the sugar, eggs, and evaporated milk. Whisk the egg mixture into the yeast mixture.
  3. 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.
  4. 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.
  5. 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

Directions for Sauce

  1. Melt butter, add brown sugar and you’ll notice it looks lumpy but magic happens when the banana gets added!
  2. 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.
  3. It you want it sweeter just add 1/4 cup more sugar and enjoy!

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