Beignets (pronounced bay-nyay) are close cousins to French boules de Berlin and were brought to New Orleans by the Acadians, French settlers exiled from Canada who relocated to Louisiana in the late 1700s. Beignets are traditionally served for breakfast with bitter chicory coffee but are delicious at any time of day. There’s a bunch of coffee stands in New Orleans called Café Du Monde that serve virtually nothing but coffee and these deep-fried sugar-dusted fritters; they even ship beignet mix and cans of their coffee and chicory blend across the USA! This recipe makes a lot, you could halve it if you like and weigh the beaten egg to measure half; but you can reheat cooked beignets in the oven for a few minutes and refrigerate the uncooked dough overnight or freeze it to use later. It’s a very soft dough and I find it’s easier to work with after it’s been refrigerated. As you need to keep the beignet moving in the hot oil, it’s best to only fry 4–6 at a time.
Makes about 80 pieces
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