Going Coastal Recipe: Doughnuts

I think Danny DeVito put it best in the movie Other People’s Money when he said, “Since when do you have to be hungry to have a doughnut?”  I’m not a huge fan of sweets (my favorite dessert is a second cheeseburger) but I do dig a fried doughnut or six.  It is hard for to ever pass a Krispy Kreme when the “Hot Doughnuts” sign is on.  I could eat my weight in French Kruellers from Dunkin’ Doughnuts.  And when in N’Awlins it is all about the Beignets.  Though loosely defined as a doughnut, Beignets are brilliant in there simplicity – fried dough and a butt load of powdered sugar.  You can now make them from scratch by following my easy recipe or just buy the mix from Café Du Monde.

Classic French Quarter Beignets – from Third Coast Cuisine: Recipes from the Gulf of Mexico.

1 package active dry yeastbeignets cafe du monde
1½ cups warm water (105-110 degrees)
1/2 cup sugar
1 teaspoon salt
2 large eggs
1 cup evaporated milk
7 cups AP flour
1/4 cup canola oil
Oil for deep frying
Confectioner’s sugar

In a large bowl sprinkle the yeast into the water and stir to dissolve. Add the sugar, salt, eggs and milk. Blend with a beater. Add 4 cups of the flour and beat until smooth. Add the canola oil then beat in remaining flour. Cover with plastic wrap and chill overnight in a greased bowl. Roll on a floured service to about 1/8th inch thickness. Cut into 3 inch squares. Deep fry at 360° for roughly 3 minutes or until lightly browned on each side. Drain and sprinkle generously with the powdered sugar. For added richness place a whole vanilla bean in with the powdered sugar over night then remove.

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up


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