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French Quarter Beignets

Blogger Angie McGowan of Eclectic Recipes shares a traditional New Orleans sweet treat.

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  • Prep Time 45 min
  • Total Time 47 min
  • Servings 12

Ingredients

1/3
cup granulated sugar
2 1/2
teaspoons regular active dry yeast
1 1/2
cups warm water (105°F to 115°F)
2
eggs
1
cup whole milk
1/3
cup butter, melted
7
cups Gold Medal™ all-purpose flour
1
teaspoon salt
Vegetable oil for deep frying
Powdered sugar

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Directions

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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