Recipe courtesy of Martha Stewart

Morning Call Beignets

  • Total: 30 min
  • Prep: 10 min
  • Inactive: 5 min
  • Cook: 15 min
  • Yield: 1 dozen
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3 cups self-rising flour

2 teaspoons sugar

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup whole milk

1/2 cup buttermilk

Cottonseed oil, for frying

Confectioners' sugar, for serving


  1. In a large bowl, combine the flour, sugar, salt, and baking soda. Add milk and buttermilk, combine thoroughly; do not overmix. A firm dough is desired (additional flour may be added if necessary). Set aside to rise, about 15 minutes.
  2. Transfer dough to a lightly floured board; roll to approximately 1/8-inch thick. Using a sharp knife or pastry wheel, cut into 3-inch squares.
  3. Heat oil in a large heavy-bottomed pot over medium heat until a deep-frying thermometer registers 375 degrees F. Add the squares to the hot oil, turning over once until golden brown, 2 to 3 minutes. Using a slotted spoon, remove the beignets to a plate lined with paper towels to drain. Sprinkle with confectioners' sugar, and serve immediately.
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