This powdery breakfast-dessert is sure to give you an après ski zing.
Tis the season indulge in beignets, the classic New Orleans doughnut. While some might bolt directly for the Crescent City, we look for decidedly western environs in which to enjoy the fried pillowy treats. Some of our favorites are served just off the slopes at Powder restaurant at the Waldorf Astoria Park City in Park City, Utah.
Beignets With Raspberry Sauce
1½ cups lukewarm water
½ cup granulated sugar
2½ teaspoon yeast
2 eggs, slightly beaten
1¼ teaspoons salt
1 cup evaporated milk
6½ cups bread flour
¼ cup shortening
6 cups vegetable shortening for deep frying
Mix water, sugar, and yeast in a large bowl, and let sit for 10 minutes.
In another bowl, beat the eggs, salt, and evaporated milk together. Mix egg mixture to the yeast mixture.
In a separate bowl, measure out the bread flour. Add 6 cups of the flour to the yeast mixture and stir to combine. Add the shortening, and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
Roll dough to ⅛-inches thick.
Cut each beignet 2 inches-by-2 inches square.
Heat vegetable shortening to 350 degrees and drop beignets into oil. Fry on one side for 2 minutes and flip over and fry other side for same time.
Remove from oil and toss with either powdered sugar or cinnamon sugar mixture.
1 cup fresh raspberries
¼ cup granulated sugar
1 teaspoon vanilla extract
¼ cup water
Simmer all ingredients over low heat and puree in blender until smooth. Pass mixture through a fine strainer and cool.
For more information on Powder at Waldorf Astoria Park City or to make reservations, visit www.waldorfastoriaparkcity.com.