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BEIGNETS

Yield: 18 to 24.

Beignets are Louisiana's State doughnut. A beignet is an airy, light pastry deep fried in oil and covered with powdered sugar. They are at their best when freshly made and served hot. They can be kept warm in the oven as you prepare them.

2 tablespoons granulated sugar
4 eggs
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup butter
Salad oil or shortening for frying
Confectioners' sugar
1 1/4 cups sifted All-purpose flour

Note: Beignets at Cafe du Monde are fried in cottonseed oil. Confectioners sugar can be flavored by storing a vanilla bean pod in it.

In a heavy 2-quart saucepan, combine sugar, salt, butter, and 1 cup water. Bring to boiling: butter will melt. Remove from heat. Quickly add flour all at once; beat with wooden spoon until flour is moistened. Cool over medium heat, beating vigorously until dough forms a ball and leaves side of pan. Remove from heat. Add eggs, one at a time, beating with electric mixer at medium speed after each addition. Continue beating until the mixture is smooth, shiny and satiny and forms strands that break apart. It should hold its shape when beater is slowly raised. Beat in vanilla. For best results, dough should be fairly stiff. Roll 1/8 to 1/4 inch thickness on floured surface, using flour liberally on dough. Cut into 2-inch squares. Makes 18 to 24 beignets. In electric skillet or large, heavy skillet, slowly heat oil (1 to 2 inches deep) to 370 degrees on deep frying thermometer. Fry about four or five at a time. Fry 8 to 10 minutes. Oil should be hot enough for dough to pop to the surface in 8 to 10 seconds. Turn each as it rises to the top, baste continually and turn several times. Fry until golden brown. Drain on paper towels; remove to wire rack. While hot, sprinkle generously with powdered sugar. Keep warm in oven or place on wire rack placed over a heat tray.

NOTE: Cafe du Monde Chicory Coffee and Beignet Mix can be purchased by writing to: Cafe du Monde Coffee Stand, 813 Decatur Street, New Orleans, Louisiana 70116.

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