Recipe from Better Homes and Gardens
Beignets, a New Orleans specialty, are square, fried pastries topped with powdered sugar. You can make the dough the night before, chill it in the refrigerator and fry it in the morning for breakfast or brunch.
Servings: 32 beignets
Prep Time: 25 mins
Total Time: 27 mins
1-2/3 cupsall-purpose floursee savings
1/2 cupbarley flour or all-purpose floursee savings
1/4 cupsugarsee savings
2 teaspoonsbaking powdersee savings
1/4 teaspoonbaking sodasee savings
1/4 teaspoonsaltsee savings
2/3 cupbuttermilksee savings
1 tablespoonbutter or margarine, meltedsee savings
1 teaspoonvanillasee savings
Cooking oil or shorteningsee savings
Sifted powdered sugarsee savings
In medium mixing bowl stir together the flours, sugar, baking powder, baking soda, and salt. In small bowl stir together the egg, buttermilk, melted butter or margarine, and vanilla. Stir egg mixture into dry ingredients until well mixed.
Turn dough out onto a lightly floured surface. Knead for 10 to 12 strokes. If desired, for easier handling cover and refrigerate the dough for 1 hour or up to 24 hours. Divide dough in half. Roll each portion of dough into a 9-inch square; cut into 2-1/4-inch squares.
In large saucepan or deep-fat fryer heat cooking oil or shortening to 370 degree F. Carefully add 3 of the dough squares; cook about 2 minutes or until golden, turning once and spooning fat over squares as they fry. Remove with a slotted spoon; drain on a wire rack set over paper towels. Repeat with the remaining squares, 3 at a time. Sprinkle generously with powdered sugar. Makes 32 beignets.
Note: Nutrition facts are given per beignet.
Per serving: Calories 59, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 8 mg, Sodium 64 mg, Carbohydrate 8 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin A 1%, Vitamin C 0%, Calcium 2%, Iron 2%. Percent Daily Values are based on a 2,000 calorie diet