Photo: Sweet Beignets Recipe
Ingredients
- Corn oil, for frying, or another oil with high smoke point, such as safflower or peanut
- 3 1/2 cups sifted flour, plus extra for rolling
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 4 eggs, lightly beaten
- 1/3 cup canola oil
- 1/3 cup milk
- 1/2 cup powdered sugar, for serving
Directions
Fill a large, heavy-bottomed, wide-mouthed pot halfway with corn oil and heat over a medium-high flame until oil reaches a temperature of 360 degrees F.
While the oil is heating, sift together the flour, baking powder and salt. In another large bowl whisk together sugar and eggs. Stir canola oil and milk into sugar-egg mixture. Stir dry ingredients into egg mixture until a biscuit-like dough forms.
Lightly flour a work surface and turn out the dough. Sprinkle dough lightly with flour and, using a rolling pin, gently roll the dough out to a thickness of 1/8-inch. Using a sharp knife or dough scraper, cut into 2-inch squares. You will have scraps leftover but do not try to remix these as that will cause tough dough; just fry as are.
Use the dough scraper to lift dough squares off the work surface. Fry the beignets in small batches about 4 minutes, or until golden, turning several times to color evenly. Using a slotted spoon gently remove the beignets and drain thoroughly on paper towels. Place powdered sugar in a sieve and shake over the beignets to cover with powdered sugar and serve immediately.
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By djherbie
on March 16, 2013
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I just finished making these... This is not a Beignet recipe. We've made this hearty french pastry dozens of times with different mixes and recipes. This recipe needs to be removed from the website. I think it is a cake batter recipe that has been misfiled or something. It is definitely not a soft dough or like any other Beignet. I wish I had read the reviews before trying this. I guess I'll have to wait until next weekend to have my Beignet binge.
By mrsmnky_13133521
Scottsdale, 41
on September 07, 2010
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I disagree with some of the other comments: these cooked up light and puffed up just like they should and were delicious. I have never tried to make beignets before so i was actually surprised at the better than expected outcome. I have had these several times in restaurants and these were very close to what i have had before-my family loved them! I will make them again!
By the_paper_crane...
Portland, 77
on July 04, 2010
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Without reading the comments, I tried out this recipe because most others require some form of live yeast in a packet. This recipe however, is godawful.
The "beignets" are thick and cakey; more like a sweet bread on its way to being a dry scone. All-in-all, very disappointing.
Read all 16 reviews