FRENCH QUARTER BEIGNETS
Your guests will think they're in New Orleans when you serve up these traditional French Quarter treats.
Provided by By Angie McGowan
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- In medium bowl, stir granulated sugar and yeast in warm water until dissolved. In large bowl, beat eggs, milk and melted butter. Add yeast mixture; mix well. Add flour and salt; mix well. (Dough will be very sticky.) Cover bowl with plastic wrap; refrigerate at least 2 hours or up to 24 hours.
- Divide chilled dough into fourths; keep refrigerated until ready to roll. Place 1 portion of dough on lightly floured work surface; sprinkle with additional flour. With floured rolling pin, roll dough to 1/8-inch thickness; cut into 3-inch squares.
- In deep fryer or 3-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. Fry dough squares, 3 or 4 at a time (do not overcrowd), in hot oil 2 to 3 minutes on each side or until puffed and golden brown. Drain on paper towels or cooling rack placed over cookie sheet.
- Repeat rolling, cutting and frying remaining 3 portions of dough. Sprinkle beignets with powdered sugar before serving. Store in tightly covered container at room temperature.
Nutrition Facts : ServingSize 1 Serving
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