Sweet dough fried and covered in sugar.  Hmm…can there really be a wrong way to eat this?  Probably not; however, there are several different ways to eat this.  Two of my favorites are New Orleans Beignets and the Italian doughnut, or “Sfingi“.

The beignet, a French pastry, is deep fried and covered in powdered sugar.  Beignets are associated with New Orleans, most commonly Cafe´du Monde.  The beignet is also the official doughnut of the state of Louisiana! (We have an official doughnut?!)

So the Italian version of a beignet is a zeppole, or as my family likes to call them: sfingi.  Sfingi are commonly light, deep fried dough balls covered in powdered sugar.  Their consistency is best when light and puffy.  Sometimes they are even filled with ricotta mixed with small pieces of chocolate, candied fruits and honey, and most often enjoyed on Saint Joseph’s Day, which is March 11 of this year.  In Rome, Naples and Sicily, these little pastries are sold on many streets and are sometimes gifts on this day.

Whether you’re French, Italian, or both, you’re sure to enjoy these two sweet treats!

New Orleans Beignets

(Makes about 6 dozen)

1 (1/4 oz) envelope dry yeast

1 1/2 cups warm water (105 to 115 degrees), divided

1/2 cup granulated sugar

1 cup evaporated milk

2 large eggs, lightly beaten

1 tsp. salt

1/4 cup shortening

6 1/2 – 7 cups bread flour

Vegetable oil

Sifted powdered sugar

1) Make yeast mixture: Combine yeast, 1/2 cup warm water, and 1 tsp. granulated sugar in bowl of heavy duty stand mixer; let stand 5 minutes.  Add milk, eggs, salt, and remaining granulated sugar.

2) Form dough: Microwave remaining 1 cup water until hot; stir in shortening until melted.  Add to yeast mixture.  Beat on low speed, gradually adding 4 cups flour, until smooth.  Gradually add remaining 2 1/2 to 3 cups flour, beating until a sticky dough forms.  Transfer to a lightly greased bowl; turn to grease top.  Cover and chill 4-24 hours.

3) Roll & cut. Turn dough out onto a floured surface; roll to 1/4 inch thickness.  Cut into 2 1/2 inch squares.

4) Fry until golden.  Pour oil to depth of 2 to 3 inches into a Dutch oven; heat to 360 degrees. Fry dough, in batches, 2 to 3 minutes on each side or until golden brown.  Drain on wire rack.  Dust immediately with powdered sugar.

Seems a bit extensive, but worth every last bite.

Now for a quicker, much more simple recipe handed down from my precious grandmother:

Italian Sfingi

(Makes about 18 small “puffs“)

2 cups plain flour

6 tsp. baking powder

1/3 cup granulated sugar

1 egg, lightly beaten

2/3 cup water

1) Mix all ingredients until blended.

2) Pour oil to depth of 2 to 3 inches into pan; heat over medium flame.

3) Drop by teaspoons into hot cooking oil.   Remove and place on wire rack once both sides are golden brown.

4) Sprinkle immediately with sugar of your choice: powdered, granulated, cinnamon sugar.  (*My personal favorite: rolled in granulated sugar and dipped in Steen’s Cane Syrup.)

Bon appetit!

Tags: cane syrup, Italian, New Orleans, Sweets