New Orleans Beignets with Café au Lait Dipping Sauce

New Orleans Beignets with Café au Lait Dipping Sauce ingredients

• 0.5 cup warm water (105-115°F / 40-46°C)
• 1 tbsp active dry yeast
• 0.25 cup granulated sugar
• 0.5 cup whole milk, warmed
• 2 whole large eggs
• 2 tbsp vegetable shortening, melted
• 0.5 tsp salt
• 4 cups all-purpose flour
• 6-8 cups vegetable oil, for frying
• 0.5 cup confectioners' sugar
• 0.75 cup strong brewed coffee
• 0.75 cup whole milk
• 0.25 cup granulated sugar
• 0.5 tsp vanilla extract
• 1 pinch of cinnamon (optional)

How to make New Orleans Beignets with Café au Lait Dipping Sauce

1. In a large mixing bowl, combine 0.5 cup warm water, 1 tablespoon active dry yeast, and 0.25 cup granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 0.5 cup warmed whole milk, 2 large eggs, 2 tablespoons melted vegetable shortening, and 0.5 teaspoon salt to the yeast mixture. Whisk well to combine.
3. Gradually add 4 cups all-purpose flour, about 1 cup at a time, mixing with a wooden spoon or a stand mixer with a dough hook until a soft, sticky dough forms. The dough will be quite soft.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and elastic. Alternatively, mix with a dough hook for 5 minutes on medium-low speed.
5. Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1.5-2 hours, or until doubled in size.
6. Once risen, gently punch down the dough. Turn it out onto a lightly floured surface. Roll the dough out to about a 1/4-inch thickness using a rolling pin. With a knife or pizza cutter, cut the dough into 2-inch squares or rectangles.
7. Heat 6-8 cups vegetable oil in a large heavy-bottomed pot or Dutch oven to 350-360°F (175-182°C). Use a candy thermometer to monitor the temperature; maintaining the correct temperature is crucial for proper frying.
8. Carefully drop a few beignet squares into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, turning once, until golden brown and puffed. They fry quickly.
9. Using a slotted spoon or spider, transfer the cooked beignets to a plate lined with paper towels to drain excess oil. Immediately dust generously with confectioners' sugar while they are still warm.
10. For the Café au Lait Dipping Sauce, combine 0.75 cup strong brewed coffee, 0.75 cup whole milk, 0.25 cup granulated sugar, and an optional pinch of cinnamon in a small saucepan. Heat over medium-low heat, stirring constantly, until the sugar dissolves and the sauce is warm and well combined, but do not boil.
11. Remove from heat and stir in 0.5 teaspoon vanilla extract. Serve the warm beignets immediately with the warm Café au Lait Dipping Sauce on the side.

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