If you can’t get to New Orleans, try this recipe to recreate these beignets. They can’t be beat with a cup of coffee! Dust with powdered sugar and serve warm.
Dissolve yeast in warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
Add milk, sugar, egg, oil, vanilla extract, and salt to the yeast. Vigorously beat in flour. Mix until a sticky dough forms.
Divide dough into quarters. Place 1 portion on a heavily floured surface. Roll to about 1/8-inch thickness using a well floured rolling pin. Cut into 2-inch squares. Repeat with remaining 3 portions.
Heat oil in a deep-fryer or large saucepan to 370 degrees F (188 degrees C). Fry beignets, a few at a time, until they puff and rise to the top, 2 to 3 minutes. Turn and brown the other side, 1 to 2 minutes. Drain on paper towels.
Per Serving: 111 calories; protein 2.3g; carbohydrates 16.8g; fat 3.7g; cholesterol 9.3mg; sodium 106mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which not always rise as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.