Recipe by SkinnyMinnie
All of the beignet recipes I have found here on Zaar have yeast in them. This is a recipe we use ALL THE TIME in the south...with no yeast. (Yeast and I don't get along, that is why I bought a bread machine) Light and fluffy!! Just dust with Confectioners sugar and enjoy!
Top Review by LonghornMama
Awesome! Quick to fix, perfect taste and texture. My sons and friends gobbled these down. Suggest using less than a tablespoon for each beignet, they puff up quite a bit. These may not be traditional yeast beignets, but they're so good and so easy, I doubt now I'll ever try those yeast recipes now. Thanks for sharing the recipe!
- 236.59 ml water
- 236.59 ml milk
- 1 large egg
- 709.77 ml all-purpose flour
- 29.58 ml baking powder
- 4.92 ml salt
- 9.85 ml sugar
- 0.25 ml nutmeg
- 946.36-1419.54 ml vegetable oil (for frying)
- confectioners' sugar
Directions See How It's Made
- Combine the water, milk and etg in a large mixing bowl and mix well.
- Add the flour, baking powder, salt, and the sugar and mix until the batter is smooth.
- Pour the oil into a large, deep pot or a deep fryer and heat to 360ºF.
- Drop the batter by spoonfuls into the hot oil and fry, turning two or three times, until they are golden brown and puffy.
- Drain on paper towels and sprinkle with confectioners sugar.