beignets

beignets

Beignets, doused in powdered sugar, and piled high in a delicious pyramid!

I promised myself not to blog until I completed my MCAT exam (scheduled for this Friday…yikes!) but when your favorite recipe curators {feed feed} inform you that you’ve been featured in their New Orleans inspired blog roll…you blog gosh darn it!

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My favorite beignet recipe comes from Rombauer’s, “The Joy of Cooking”.

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beignets

beignets


  • Author: Sep Campos

Ingredients


Instructions

1. Combine in a large bowl:

  • 3/4 C lukewarm water
  • 1 tsp active dry yeast
  • Let stand for 5 minutes. Whisk until the yeast is dissolved.

2. Whisk in:

  • 1/2 C evaporated milk
  • 1/4 C sugar
  • 1 egg
  • 1/2 tsp salt

3. Add in:

  • 2 C all-purpose flour and beat with a large spoon.

4. When a smooth batter forms, beat in

  • 3 Tbsps softened butter (unsalted)

5. Beat in:

  • 2 C all purpose flour

Cover the bowl with plastic wrap and refrigerate for 12-24 hours. Heat to 365 degrees Fahrenheit in a 10 inch heavy pot:

  • 3 inches of vegetable or canola oil.

While the oil heats up, remove the dough from the refrigerator and punch down the dough. Divid the dough in half and roll it to 1/8 inch thick on a floured work surface. Cut the dough into 2 1/2 inch squares. Fry 5-6 beignets at a time until they are golden brown (about 2-3 minutes per side). Dust the beignets with powdered sugar and serve with a massive cuppa’ joe!

If you haven’t yet done so, check out the all the beautiful NOLA inspired recipes on feedfeed!

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