|BEIGNETS||Enough to serve 4 people|
Beignets are a specialty of the Cafe du Monde in New Orleans, where they are traditionally served with chicory-flavored coffee and fresh squeezed orange juice.
Combine in a medium saucepan and bring to a steady boil:
Stir vigorously and continuously over medium heat until the mixture combines and takes on a shine. Continue to cook, stirring constantly, for 2 minutes. When you remove the pan from the heat, you will notice a light crust of flour on the bottom of the pan. That's fine and it cleans up easily later.
Plop the mixture into a bowl. Add, one at a time, beating on medium speed for about 2 minutes after each addition (and scraping down the sides of the bowl as you go along):
The batter should be smooth, shiny, and fold over on itself in a ribbon when the beaters are lifted. Beat in:
Drop the dough, a scant tablespoon at a time, into deep fat heated to 365°F. If the batter dribbles into the fat it will make interesting (but rather unappetizing) spidery shapes, so try to drop it in round globs. Fry 4 to 6 beignets at a time until puffed and golden brown on both sides. Drain well on paper towels and dust very liberally with: