You are probably thinking of beignets (pronounced ben-yea's) which are a
staple for breakfast in New Orleans. The Cafe du Monde is the classic.
Here is a recipe:
1 package active dry yeast 1/2 cups warm water (100-115 degrees F)
1/2 cup sugar
1 teaspoon salt
2 large eggs
1 cup evaporated milk
7 cups flour
1/4 cup vegetable shortening
oil for deep frying
confectioner's sugar for dusting (or burying, depending on taste)
Put the warm water into a large bowl, then sprinkle in the yeast and a
couple teaspoons of the sugar and stir until thoroughly dissolved. Let proof
for 10
minutes. Add the rest of the sugar, salt, eggs, and evaporated milk.
Gradually
stir in 4 cups of the flour and beat with a wooden spoon until smooth and
thoroughly blended. Beat in the shortening, then add the remaining flour,
about 1/3 cup at a time, beating it in with a spoon until it becomes too
stiff to stir, then working in the rest with your hands. Cover the bowl with
plastic wrap and refrigerate overnight in a greased bowl.
Roll the dough out onto a floured board or marble pastry surface to a
thickness
of 1/8 inch, then cut it into rectangles 2-1/2 inches by 3-1/2 inches with a
sharp knife. Heat the oil in a deep fryer to 360 degrees F. Fry the beignets
about 3 or 4 at a time until they are puffed out and golden brown on both
sides,
about 2-3 minutes per batch. Turn them over in the oil with tongs once or
twice
to get them evenly brown, since they rise to the surface of the oil as soon
as
they begin to puff out. Drain each batch, place on a platter lined with
several
layers of paper towels, and keep warm in a 200 degree F oven until they're
all
done. Sprinkle with sugar. Serve immediately.