Page 20 of Roux the Day

DURATION

2.5 hours with rise

SERVING SIZE

24 beignets

INGREDIENTS

• 3½ cups all-purpose flour

• 1 packet active dry yeast (2¼ tsp)

• ¾ cup warm water (110°F)

• ½ cup evaporated milk

• ¼ cup granulated sugar

• 1 large egg, beaten

• 2 Tbsp vegetable shortening

• 1 tsp fine salt

• Vegetable oil for deep frying

• POWDERED SUGAR — obscene quantities

METHOD

1. Dissolve yeast in warm water with a pinch of sugar. Bloom 5 min.

2. Add milk, sugar, salt, egg, shortening. Mix well.

3. Add flour gradually; knead until a soft and slightly sticky dough forms, 5 min.

4. Rise in oiled bowl, covered, 1–1.5 hours until doubled.

5. Roll ¼ inch thick. Cut into 2×3 inch rectangles.

6. Fry at 360°F in batches, 1–2 min per side, until golden and puffed.

7. IMMEDIATELY bury under an avalanche of powdered sugar. Serve hot!

Powdered sugar is NOT a garnish — it's a commitment. At Café du Monde it's applied by the shovelful. Get ridiculous with it!

Excerpt from MAURICE:

After dancing at girls' night, Maurice helps Amelie into his truck — and insists on buckling her seatbelt himself.

He stepped up onto the running board, leaned over her and buckled her seatbelt in place.

Amelie’s heart fluttered as she inhaled his woodsy cologne. “I—” she squeaked, cleared her throat and continued, “could have done that myself.”

He dropped to the ground and grinned up at her. “But where’s the fun in that?” His lips twisted. “That buckle can be a little finicky. I thought I’d spare you the frustration.”

She snorted, but bit down on her lip to keep from telling him that he’d caused more frustration than he’d spared.