Beignets

Beignets are a New Orleans tradition but the no-knead dough makes them easy enough to prepare at home.  Enjoy with a cup of Southern chicory coffee!


Details

Difficulty

Moderate

Yield

24 beignets

Prep Time

15 minutes

Fry Time

2 to 3 minutes per batch

Ingredients


  • To deep fry, Mazola® Corn Oil
  • 2 cups bread flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons Argo® Baking Powder
  • 1/2 cup buttermilk
  • 1/2 cup water
  • Extra bread flour for rolling beignets
  • Powdered sugar

Directions


Preheat oil for frying to about 350°F.  Oil should be at least 2-inches deep, if a deep fat fryer isn't available an electric skillet works well for frying beignets.

Combine 1 cup flour, undissolved yeast, sugar, salt and baking powder in a large bowl.  Heat buttermilk and water to very warm (120°F to 130°F).  Mixture may look curdled.  Add to flour mixture and mix until well combined.  Add remaining 1 cup flour and mix well.  Dough will be sticky.

Place dough on very generously floured surface.  Roll dough to a 9 x 15-inch rectangle, adding more flour as needed.   Cut into squares, 4 x 6.

Fry 3 to 4 beignets at a time, turning occasionally until well browned, about 2 to 3 minutes.  Remove from oil and drain on paper towels.  Cool a few minutes, then generously sprinkle with powdered sugar.  Serve immediately.