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Beignets

Western.Chefs's picture
Ingredients
  Lukewarm water 1⁄2 Cup (8 tbs) (105° To 115°F)
  Active dry yeast package 1⁄4 Ounce (1 Packet)
  Granulated sugar 6 Tablespoon
  Evaporated milk 1⁄2 Cup (8 tbs)
  Egg 1 Large, beaten
  Salt 1⁄2 Teaspoon
  Unsalted butter/Margarine 2 Tablespoon (At Room Temperature)
  All purpose flour 5 3⁄4 Cup (92 tbs)
  Vegetable oil 1 Cup (16 tbs)
  Sifted confectioners sugar 1⁄2 Cup (8 tbs)
Directions

1. In a large bowl, combine the water, yeast, and 2 tablespoons of the granulated sugar; let stand for 10 minutes or until foamy. Stir in the remaining sugar, milk, egg, salt, and butter until blended. Beat in the flour, about 1 cup at a time, until a soft dough forms. Cover and let rise in a warm place for 1 hour or until doubled in size.
2. On a lightly floured surface, roll out the dough, 1/8 inch thick. Using a sharp knife, cut into 2 1/2 by 3 1/2-inch rectangles.
3. In a large saucepan, heat the oil over moderately high heat to 350°F or until a 1-inch cube of bread browns in 45 seconds. Slide in the pieces of dough, about 3 at a time and cook for 30 seconds on each side, turning them over after they puff up. Using a slotted spoon, remove to paper towels to drain. Place the confectioners sugar in a strainer and dust each beignet lightly. These are best served hot. Serve with mugs of Cafe au Lait (coffee with hot milk).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Snack
Method: 
Fried
Ingredient: 
Milk
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
4

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