Beignets don’t have a hole in the middle, but you'll recognize the taste. Rolled in cinnamon sugar, these treats should be eaten while they’re still warm. They’re great on their own or dunked into coffee. Magnifique!

Cinnamon sugar

• 1 cup (250 mL) white sugar

• 1 tsp (5 mL) ground cinnamon

Beignet dough

• 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

Directions
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.
 

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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.