- 1 cup (250 mL) white sugar
- 1 tsp (5 mL) ground cinnamon
- 1/2 cup (125 mL) warm water
- 2 tbsp (30 mL) fresh yeast
- 2 tbsp (30 mL) white sugar
- 1/4 cup (60 mL) unsalted butter, soft
- 2 tsp (10 mL) ground cinnamon
- 2 large eggs
- 1 large egg yolk
- 1/2 tsp (2 mL) salt
- 1 2⁄3 cups (400 mL) all-purpose flour
- vegetable oil for deep-frying
1 In a small, shallow bowl, stir together the sugar and cinnamon for the cinnamon sugar and set aside for doughnut rolling.
2 In a bowl, combine the warm water, yeast and 1 tsp (5 mL) of the sugar. Set in a warm place for 10 minutes.
3 In a large bowl, cream together the butter, remaining white sugar and the cinnamon. Add the eggs and yolk one at a time, beating well with a wooden spoon after each addition. Beat in the yeast mixture, salt and flour until smooth.
4 Cover the bowl with plastic wrap and place in a warm spot until the dough has doubled in size, about 2 hours. Punch down the dough in the bowl, cover again and refrigerate for 3 hours or overnight.
5 We recommend a deep-fryer to fry the beignets, but you could also use a deep pot filled to no more than 4" (10 cm) from the top with vegetable oil.
6 Heat the oil to 325F (160C). Meanwhile, turn the dough out onto a lightly floured surface and press to a 1" (2.5 cm) thickness. Using a 2" (5 cm) cookie cutter dipped into flour, stamp out the beignets. Press scraps together and pat into a 1" (2.5 cm) thickness. Cut out the remaining beignets.
7 Fry beignets, 4 at a time, turning occasionally until they’re evenly browned (about 5 minutes). With the slotted spoon or spider, carefully scoop them out and place on a paper towel to absorb any excess oil. Roll the beignets in the cinnamon sugar while they’re still warm.
Makes a dozen.
Visit Mildred's Temple Kitchen in Toronto for more delicious food.
Excerpted from Out to Brunch: At Mildred Pierce Restaurant. Published by Sterling. Copyright © 2003 by Donna Dooher. All rights reserved. Reprinted by permission of Mildred Pierce Restaurant.