New Orleans Beignets for 48
The traditional French fritter or beignet is a puffy, deep-fried doughnutlike pastry. Mixing the dough is easy with the help of your bread machine.
Ingredients
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3/4 cup buttermilk
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1/3 cup water
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1 egg
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4 teaspoons margarine or butter
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1-1/2 teaspoons vanilla
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4 cups bread flour
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1/3 cup sugar
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1 teaspoon salt
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1-1/2 teaspoons active dry yeast or bread machine yeast
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Cooking oil for deep-fat frying
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Sifted powdered sugar
Directions
1.
Add all ingredients, except the cooking oil and powdered sugar, to a 2-pound bread machine according to manufacturers directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover; let rest for 10 minutes.
2.
Divide the dough into thirds. On a lightly floured surface, roll each portion of dough into a 9-inch square. Cut each into sixteen 2-1/4-inch squares.
3.
Fry the dough squares, 2 or 3 at a time, in deep hot oil (375 degrees F) for 1 to 2 minutes or until golden brown, turning once. Using a slotted spoon, remove from oil and drain on paper towels. Sprinkle with powdered sugar. Transfer to wire racks to cool. Makes 48.
Nutrition information
Calories 77, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 7 mg, Sodium 62 mg, Carbohydrate 12 g, Fiber 0 g, Protein 2 g.
Percent Daily Values are based on a 2,000 calorie diet
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French Market Beignets
Fried dough squares are sprinkled with powdered sugar to make these sweet rolls. Serve them while still warm for brunch, a snack, or dessert.
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