CAJUN BEIGNETS are rich and wondrous Donuts - French Donuts! You will eat them all, though there is no 'hole' or roundness to the lot...still, they are of New Orleans, of the deep Cajun South...sweet as Sugar Maglolias....

CAJUN BEIGNETS

Cajun Beignets are also called Cajun Donuts. They are rich, rich, rich!! They are eaten with relish at Mardi Gras for certain, but of course, are a treat whenever you want a Southern taste of Donut...Beignet is cajun french for Donut. They were first made popular in New Orleans.

First, cream together a half cup of crisco shortening with a half cup of white sugar and a tsp of salt. mix in one cup of boiling water with a little coffee in it, and one cup of whole milk or half and half or evaporated milk. Then, mix a package of  yeast well in 1/4 of a cup of warm water. add this and two beaten eggs to the mixture thoroughly. Now, add a bit over three and !/2 cups flour and beat it with a spoon. add three cups more of flour (all purpose flour). Mix this dough until 'thick', and then place the dough into a greased covered container in the icebox Cool for at least an hour or so. The dough will keep there in the icebox for up to a week. When you're ready to fry your donuts, roll out the dough 1/4 inch thick and cut into three inch squares, with a half inch slit down the middle. Fry them in deep fat until golden brown on both sides. Drain them on paper towels. Sprinkle them with powdered sugar when slightly warm, rather than hot

Here's their Poem:

Beignets on my tongue
Puffs of clouds of sugars
First Spring Days in the
Court of the Three Sisters
Where we drank deeply
Black Coffee with Chicory
Air smelled too sweet
Magnolia Blossoms fell
Birds splashed listlessly
In the small pond
Hazes of Spring went
Through the Courtyard
Crystal clinked discreetly
White napkins caught
Crumbs and only Crumbs
Beignets
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