Beignets + Coffee = Breakfast of Champions

Earlier this week (on Monday), my friend and I went to Target and World Market on our lunch break. Can I just say how much I love World Market. I could walk around in there all day and just browse everything. They carry all sorts of items from home furnishings to food and drinks.

As I was in the food section, there was this great display for Cafe du Monde‘s coffee….you can’t miss those orange cans….anyway, along with the coffee, they had beignet mix. Impulsively, I grab a box. At $3.99, why not? (If you don’t have a World Market near you, and you’re in the mood for some beignets but don’t want to bother making your own mix – you can order it online from CDM’s site.) But if you do want to attempt making them from scratch, here’s a great recipe to try.

What is a beignet? Fried delicious dough. Um, yep, that’s a pretty accurate definition, but in all seriousness, the beignet (pronounced Ben-YAY) is French for fritter and and the state doughnut for Louisiana. If you ever visit New Orleans, beignets are served everywhere. They’re traditionally fried dough squares that are sprinkled generously with powdered sugar – best served while they’re hot and with coffee.

So all week long, the beignet mix has been sitting on my kitchen counter. I knew I’d be making them this morning. The directions on the box makes 2 dozen beignets…but I only made half of the recipe (I didn’t need to tempt myself!). All you need to do is add water to the mix and roll the dough (liberally adding flour as you roll) to about 1/8 inch thickness, then cutting them into 2 1/4 inch squares.

I used a frying pan and put about an inch of oil in it. (There’s really no need to have them drown in oil as you fry them.) Once the oil is hot enough, add the dough squares and as soon as they puff up, they will rise to the surface of the oil. Turn them once or twice so they’re evenly golden. It’ll take no more than 2-3 minutes to cook them. Once you take them out, drain them on a paper towel and sprinkle with powdered sugar. Enjoy!