Here's a recipe for old time's sake:
New Orleans Beignets
1 package dry yeast
1 stick (1/4 pound) unsalted butter, softened but not hot
1/2 cup sugar
2 eggs
1 cup light cream
1 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon lemon juice
Dash cinnamon
Zest of 1/4 orange
6-7 cups all-purpose flour plus some more
cooking oil
1 1/2 cups warm water
Place the water in a large measuring cup. It needs to be 105 to 110 degrees. The important point is not to have it too hot. Sprinkle the yeast over the water and stir it until it dissolves. Set the mixture aside while you assemble the other ingredients.
In a very large mixing bowl combine the butter, sugar, eggs, and cream. Blend these ingredients with a mixer. Add the salt, vanilla, lemon juice, cinnamon, and orange zest. Stir them into the mixture. Stir the water and yeast into the mixture.
Stir the flour into the liquid mixture one cup at a time. Cover the bowl and let the mixture sit in the refrigerator overnight. Leave plenty of space for it to rise.
Roll out the dough onto a floured bowl about 1/4 inch thick. Roll only the amount of dough that you will need for each indulgence. The dough keeps well if you cover it in the refrigerator, but you want to eat the beignets freshly fried. Cut the beignets in squares about 2-3 inches wide.
Deep fry the at 360 degrees until they are lightly browned. Drain them on paper towwels and sprinkle with powdered sugar.
