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posted: 2/15/2012 6:00 AM

Praline Beignets with Cafe au Lait Icing

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  • It may look like a doughnut. It may be filled like a doughnut. It may even be cooked like a doughnut. But don't call this praline beignets with cafe au lait icing a doughnut. It's a beignet. And it's one of New Orleans' two iconic sweets.

      It may look like a doughnut. It may be filled like a doughnut. It may even be cooked like a doughnut. But don't call this praline beignets with cafe au lait icing a doughnut. It's a beignet. And it's one of New Orleans' two iconic sweets.
    Associated PRess

 

Beignets

2 cups milk

1 tablespoon instant yeast

cup packed dark brown sugar

3-4 cups bread flour

teaspoon baking soda

teaspoon salt

cup chopped toasted pecans

Canola oil, for frying

Icing

3 tablespoons heavy cream

2 tablespoons water

1 tablespoon instant coffee

3 cups powdered sugar

In a small saucepan over low heat, warm the milk to just lukewarm. You should still be able to comfortably leave your finger in the milk without it feeling too hot.

In the bowl of an electric mixer fitted with a dough hook, combine the warmed milk, yeast, brown sugar, 3 cups of the flour, baking soda and salt. Mix on low until the ingredients come together and form a smooth, elastic dough. If needed, add the remaining flour, a bit at a time, to form a soft, elastic dough.

Add the pecans and mix just until completely incorporated. Cover and allow to rise in a warm place for 1 hour, or until the dough doubles in size.

When the dough is ready, line a baking sheet with parchment paper and lightly dust with flour. Lightly dust the counter with flour and turn the dough out onto it.

Roll the dough out to inch thick. Using a pizza wheel or dough cutter, cut the dough into 2-inch squares. Transfer the dough squares to the prepared baking sheet and cover with a clean towel. Let rest for 30 minutes.

Meanwhile, fill a large pot with about 2 inches of canola oil. Heat the oil over medium-high until it reaches 375 degrees. Set a cooling rack over another sheet pan next to the stove.

When the oil is hot and the dough has rested, work in batches to fry the beignets. Using a slotted spoon, gently lower 3 to 4 dough squares into the hot oil and fry, turning once, until golden brown, puffed and cooked through, about 3 to 4 minutes. Transfer to the cooling rack and continue working in batches until all the beignets are fried.

In a medium bowl, whisk together the cream, water and instant coffee until the coffee is dissolved. Add the sugar and stir well until the mixture is smooth. Add more water or powdered sugar to adjust the consistency to be able to drizzle as a thick icing. Drizzle the icing over the warm beignets and enjoy warm.

Serves 24.

@Recipe nutrition:Nutrition values per serving: 220 calories, 8 g fat (2 g saturated), 33 g carbohydrates, 1 g fiber, 4 g protein, 5 mg cholesterol, 55 mg sodium.

Alison Ladman for The Associated Press

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