Beignets Recipe - Cooking Index
Beignets Recipe - Cooking Index
| 1/2 cup | 118ml | Milk - warmed to blood temperature |
| 2 teaspoons | 10ml | Dried yeast - or 1/3 oz. Fresh yeast |
| 1 | Egg - beaten | |
| 1/8 cup | 24g / 0.8oz | Sugar |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 3/4 cups | 109g / 3.8oz | Bread flour |
| 1/8 cup | 24g / 0.8oz | Butter - softened |
| Oil for deep far frying | ||
| Confectioners' sugar |
Dissolve the yeast in the warm milk, then add the sugar, salt and beaten egg.
Gradually add half the flour, stirring until well blended, then mix in the softened butter. Gradually add the rest of the flour until the dough is very stiff and can only be mixed with your hands.
Place the dough in a warm bowl and cover with a towel. Leave it to rise in a warm place for approximately one hour, or until it has doubled in bulk.
Knead gently on a floured surface, then roll out to a 1/4" thickness.
Cut the dough into rectangles approximately 2-1/2" x 3-1/2 inches and place on a lightly floured pan.
Cover with a towel and leave to rise for approximately 35 minutes. Deep fry in oil which has been heated to 360F, turning once when the bottom side has browned. Drain on paper towels, then dust generously with confectioners sugar.
Source:
John D. Folse - Lafitte's
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