Beignets

On Princess and the Frog they call them "Man Catchin’ Beignets"


Out here in the West, we call them “scones” and if you don’t add sugar; “fry bread”.  The Southern version is served with sieved powdered sugar coating them.  In the West, we get wild and put all sorts of things in/on top of them.  If you try them covered with a bed of lettuce, a scoop of chili, a few tomatoes and a sprinkling of cheese, you will be well on your way to what we call a Navajo Taco.  Or cover them in butter and call them “Elephant Ears” like a carnie.
These are perfect for an informal lunch with friends.  Put out some toppings, both for the salad types and for the sweet toothed guests and you are ready to go!

2 Tbsp Yeast (IDY)
2 cups milk (110°)
½ cup sugar
1 ½ tsp salt
¼ cup butter
2 eggs
4 to 5 cups flour
Oil for frying (350°)
For tips on deep frying see: http://busycooks.about.com/od/quicktips/qt/deepfrying.htm

Dissolve the yeast in milk and sugar.  Add salt, butter and eggs.  Let rise until double (about 15 - 30 min) and roll out into a large square about ¼ to 3/8 in thick.  Cut into 3” squares (or not so squares) with a pizza cutter.  Lift and place one at a time carefully into the hot oil.  Do not crowd.  The dough will puff up and fill with air.  When a large air pocket has formed (usually large enough to cover most of the top) flip the dough over and continue to fry.  Pull from oil using a slotted spoon and drain on paper towels.  Serve warm.



If you want to make Navajo tacos, cut the squares about 5 – 6 inches square, depending on the size of your pan.