I am about to bust out the Chicory Coffee and Beignet mix to surprise my hubby. He misses Louisiana so bad. Beignets are so delicious and I only can make them with cafe du monde beignet mix. Anyone make them from scratch? 
I have not tried these before. I just googled they sound good:)
I love New Orleans, and studied there for awhile. I have friends who bring me back Cafe du Monde coffee when they visit their son every few months. Here's the recipe that I use.Very easy. It makes a ton, but could easily be cut in half.
Beignets
1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
Nonstick spray
Oil, for deep-frying
3 cups confectioners' sugar
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
Preheat oil in a deep-fryer to 350 degrees F.
Add the confectioners' sugar to a paper or plastic bag and set aside.
Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.
Quoting epoh:
I have no idea what that is. It looks like fried dough.
its a french donut
I make them at work every weekend. Here is my recipe.
2 1/2 tsp yeast
2 cups milk
1 cup sugar
6 cups all purpose flour
1 teaspoon salt
2 tablespoons softened butter
1 teaspoon vanilla
Heat milk to 105-110 degrees add pinch of sugar and yeast. Let sit for about 10-15 minutes until the yeast is foamy. In a mixer with a dough hook add all the dry ingredients. While the mixer is on low add the butter the milk and vanilla. Mix until it comes together and starts to climb the hook. Transfer the dough to a bowl with a little oil, turning to coat the dough. Cover with plastic wrap an set in a warm place to rise, about 2 hours. Place the dough on a floured surface and roll to about 1/2 inch thick. Cut into desired sizes, I use a pizza cutter, and fry at 370 degrees about 2 minutes on each side. Dust with lots of powdered sugar and serve warm.
Quoting chef_kimmy:
I make them at work every weekend. Here is my recipe.
2 1/2 tsp yeast
2 cups milk
1 cup sugar
6 cups all purpose flour
1 teaspoon salt
2 tablespoons softened butter
1 teaspoon vanilla
Heat milk to 105-110 degrees add pinch of sugar and yeast. Let sit for about 10-15 minutes until the yeast is foamy. In a mixer with a dough hook add all the dry ingredients. While the mixer is on low add the butter the milk and vanilla. Mix until it comes together and starts to climb the hook. Transfer the dough to a bowl with a little oil, turning to coat the dough. Cover with plastic wrap an set in a warm place to rise, about 2 hours. Place the dough on a floured surface and roll to about 1/2 inch thick. Cut into desired sizes, I use a pizza cutter, and fry at 370 degrees about 2 minutes on each side. Dust with lots of powdered sugar and serve warm.
can the all purpose flour be self rising and what if someone doesnt have a mixer?
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on Feb. 15, 2012 at 5:10 AM