Beignets Recipe - Cooking Index
Beignets Recipe - Cooking Index
| 1 cup | 237ml | Water |
| 1 | Unsalted butter | |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 cup | 62g / 2.2oz | Sifted all-purpose flour - plus |
| 2 tablespoons | 30ml | Sifted all-purpose flour |
| 4 tablespoons | 60ml | Eggs (large) |
| 1 teaspoon | 5ml | Vanilla |
| Vegetable shortening - for deep-frying | ||
| Confectioners' sugar |
In a small saucepan combine the water, butter, granulated sugar, and salt and bring the mixture to a rapid boil. Remove the pan from the heat and add the flour all at once, stirring vigorously. Cook the paste over low heat, beating briskly, until the ingredients are thoroughly combined and the dough cleanly leaves the sides of the pan and forms a ball. Remove the pan from the heat. Add the eggs, one at a time, beating well after each addition. By hand or with an electric mixer set at medium speed beat the paste until it is smooth and glossy. Stir in the vanilla.
In the deep fryer heat enough shortening to measure 3 inches to 370 degrees. Drop the dough by teaspoonfuls into the shortening and fry the beignets in batches, turning them, until golden brown (about 3 minutes). With a slotted spoon remove to paper towels to drain. Sprinkle the beignets with the confectioners' sugar and serve them hot.
This recipe yields about 32 beignets.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8817 broadcast 02-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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