Beignets like they serve in New Orleans

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Name: Beignets
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 24
Cuisine: French/Creole
Ingredients: 8 ounces Water 110 degrees; 1.5 ounces Granulated sugar; 1 tablespoon Quick-rise active dry yeast; 24 ounces All purpose flour; 3/4 teaspoon Coarse Salt; 2 large Eggs; 64 ounces Vegetable oil; Confectioners Sugar

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INGREDIENTS

8 ounces Water ; 110 degrees
1.5 ounces Granulated sugar
1 tablespoon Quick-rise active dry yeast
24 ounces All purpose flour
3/4 teaspoon Coarse Salt
2 large Eggs
64 ounces Vegetable oil
Confectioners Sugar

Servings

INSTRUCTIONS

2. Set wire rack onto one sheet pan, and line a second pan with parchment paper. Dust pan heavily with flour. Place 1/2 of dough on floured counter and pat into rectangle, flipping and coating with flour. Roll dough to 1/4" rectangle. Cut dough into 12 3" squares and transfer to floured sheet. Repeat with remaining dough.

3. Add oil to fryer about 1 1/2" deep and heat to 350 degrees. Fry 6 beignets in oil until golden brown, flipping halfway through cooking. Transfer beignets to wire rack, and repeat with remaining beignets. Dust with confectioners sugar. Serve immediately.

NOTES

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Beignets

8 ounces Water 110 degrees
1.5 ounces Granulated sugar
1 tablespoon Quick-rise active dry yeast
24 ounces All purpose flour
3/4 teaspoon Coarse Salt
2 large Eggs
64 ounces Vegetable oil
 Confectioners Sugar

1.  Combine water, 1T granulated sugar, and yeast in large bowl.  Let sit until foamy.  Combine remaining dry ingredients into a second bowl. Whisk eggs and 2T Vegetable oil into yeast mixture.  Add dry ingredients and stir vigorously until dough comes together.  Cover bowl and refridgerate until nearly double in size.
2.  Set wire rack onto one sheet pan, and line a second pan with parchment paper.  Dust pan heavily with flour.  Place 1/2 of dough on floured counter and pat into rectangle, flipping and coating with flour.  Roll dough to 1/4" rectangle.  Cut dough into 12 3" squares and transfer to floured sheet.  Repeat with remaining dough.
3.  Add oil to fryer about 1 1/2" deep and heat to 350 degrees. Fry 6 beignets in oil until golden brown, flipping halfway through cooking.  Transfer beignets to wire rack, and repeat with remaining beignets.  Dust with confectioners sugar.  Serve immediately.

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Traditional New Orleans Beignets
RadicalGnostic

Traditional New Orleans Beignets
RadicalGnostic

Nutrition

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Serving Size: 1 Serving (126g)
Recipe Makes: 24 Servings

Calories: 794
Calories from Fat: 694 (87%)

Amt Per Serving		% DV

	Total Fat 77.1g	103 %
	Saturated Fat 6.1g	30 %
	Monounsaturated Fat 48.3g
	Polyunsanturated Fat 21.5g
Cholesterol 36.2mg		11 %
Sodium 87.2mg		3 %
Potassium 64.2mg		2 %
Total Carbohydrate 23.3g		7 %
	Dietary Fiber 1g	4 %
	Sugars, other 22.3g
Protein 4.4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 794

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