RCI-SN.002.0109.001
Creole Beignets
Creole Beignets A beignet is a deep-fried pastry that has been rolled in sugar. The name "beignet" comes from the French word for "fritter". Beignets are popular in New Orleans, where they are also referred to as donuts.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 1 cup
- egg1 unitbeaten
- 3 cups
- 2 tablespoons
- 1 teaspoon
- 2 teaspoons
- 1 unit
- 1 unit
Method
1
Combine water, milk, and beaten egg in a large mixing bowl and whisk until well blended.
2
Sift together flour, baking powder, salt, and sugar in a separate bowl.
3
Gradually add the dry ingredients to the wet mixture, stirring until a thick dough forms with no lumps.
4
Heat oil for frying in a heavy pot or deep skillet to 375°F (190°C), using a thermometer to ensure the correct temperature.
5 minutes
5
Dust a work surface lightly with flour and turn the dough out onto it, then pat or roll to about 1/4-inch thickness.
6
Cut the dough into 3-inch squares using a sharp knife, wiping the blade between cuts to prevent sticking.
7
Carefully drop the dough squares into the hot oil, frying 2–3 at a time to avoid crowding.
2 minutes
8
Fry for about 1–2 minutes per side until golden brown and puffed, turning once with a slotted spoon.
2 minutes
9
Remove beignets with a slotted spoon and drain on paper towels for 1 minute.
10
Dust generously with confectioner's sugar while still warm, shaking off excess before serving.