Good Taste - the Valley's culinary resource

INGREDIENTS
Beignets:
1 envelope active dry yeast
1 1/2 cups lukewarm water
1/2 cup granulated sugar
2 eggs, slightly beaten
1 1/4 tsp. salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening, room temperature
3 cups confectioners’ sugar
Oil for deep frying

Bananas Foster Sauce:
1/4 cup unsalted butter
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1/3 cup banana liqueur
4 bananas, peeled and sliced
1/3 cup spiced rum

DIRECTIONS
For the beignets: Combine yeast, water, and sugar in bowl and let rest for 7 to 10 minutes until yeast begins to bubble/froth. In a separate bowl, combine eggs, salt, and evaporated milk. Add yeast mixture and half the flour to the egg mixture and mix until incorporated. Add shortening and continue to mix while adding remaining flour. Turn dough out onto floured surface and knead until smooth. Grease a large bowl, add dough, cover with plastic wrap and allow to rise in a warm place for at least 2 hours. Roll dough to about 1/4-inch thick and cut into 1-inch squares. (Makes about 20.) Deep fry squares at 350°F, flipping constantly to ensure even coloring. Work in batches and do not overcrowd fryer. Drain on paper towels. Place beignets and confectioners sugar in a plastic bag and toss to coat.

For the sauce: Add half the butter to sauté pan and melt over medium heat. Add brown sugar, cinnamon and banana liqueur, stirring constantly. Cook until bubbly. Remove pan from cooktop and add bananas and spiced rum away from the open flame. Return pan to the burner and the alcohol will ignite. Allow flames to subside. Stir in remaining butter.

To finish: Pour warm sauce over fresh beignets and serve immediately.

Serves 4-8