Those served in Café du Monde in New Orleans are probably the most famous in the world, and with good reason: they’re pillowy, soft and completely moreish.
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Yields:
30 serving(s)
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Cal/Serv:
160
Ingredients
7 g sachet fast-action dried yeast
75 g granulates sugar
2 medium eggs
250 ml evaporated milk
50 g butter, melted, plus extra to grease
1 tsp. fine salt
750 g strong white bread flour, plus extra to dust
Sunflower oil, to fry
Icing sugar, to dredge
Directions
Step 1In a freestanding mixer fitted with a dough hook (or a large bowl), mix yeast, 1tsp granulated sugar and 100ml warm water. Leave for 10min until foamy.
Step 2Mix in the remaining sugar, eggs, evaporated milk, melted butter, 1tsp fine salt and 200ml warm water. Gradually mix in flour to make a fairly sticky dough. Empty into a large greased bowl, cover and chill for at least 4hr (or up to 24hr).
Step 3Fill a large pan or deep-fat fryer ⅓ full with oil and heat to 180°C, or until a cube of bread sizzles to golden in 40sec.
Step 4Meanwhile, roll out dough on a worksurface well dusted with flour to a rough 33cm square, or until 5mm thick. Cut into rough 5cm squares.
Step 5Working in batches, so as not to overload the pan, fry the dough squares for about 3min, turning midway through, or until deep golden. Using a slotted spoon, lift on to a tray lined with kitchen paper. Repeat frying with remaining dough.
Step 6Dredge with icing sugar and serve.
Per serving:
Calories: 160
Protein: 4g
Total fat: 6g
Saturates: 2g
Carbs: 22g
Total sugars: 4g
Fibre: 1g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
