It may look like a doughnut. It may be filled or glazed like a doughnut. It may even be cooked like a doughnut. But don’t call it a doughnut.
It’s a beignet. And it’s one of New Orleans’ two iconic sweets (the other being the party-loving king cake). With Mardi Gras approaching, it’s a perfect time to get to know beignets.
Truth is, beignets are a form of doughnut or fried dough. They originated in France, where the term is used to describe a wide variety of fried treats filled with fruit or jam. In New Orleans, they traditionally are served with a cup of coffee and chicory au lait.
To celebrate Mardi Gras, we’re offering our take on the beignet, a praline beignet with cafe au lait icing. And of course, you also could add the traditional showering of powdered sugar.
PRALINE BEIGNETS WITH CAFE AU LAIT ICING
Start to finish: 2 hours (30 minutes active)
For the beignets:
2 cups milk
1 tablespoon instant yeast
¼ cup packed dark brown sugar
3½ to 4 cups bread flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup chopped toasted pecansView Entire Story
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