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    You are in: Home / Recipes / Beignets Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 20 mins

    8 hrs

    20 mins

    DrGaellon's Note:

    This beignet recipe is a little different, as it uses milk instead of water. Adapted from John Besh's _My New Orleans_, as posted at Serious Eats by Caroline Russock.

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    Units: US | Metric


    1. 1
      In a large bowl, whisk together milk, 1 tbsp sugar, yeast and 1 heaping tbsp flour, until sugar and yeast are dissolved.
    2. 2
      When surface of milk begins to be foamy, whisk in butter, salt and vanilla. Add the remaining sugar and flour and fold in with a rubber spatula. Knead the dough in the bowl for about 5 minutes, then cover with plastic wrap and refrigerate 6-8 hours.
    3. 3
      Transfer dough to a floured surface and roll out to 1/4" thickness. Cut into 2" squares, cover loosely with plastic wrap and let rise 1 hour.
    4. 4
      Heat 4-6 cups canola or cottonseed oil in a large pot until it reaches 350°F Fry 4-6 beignets at a time, being careful not to overcrowd the pot. Turn beignets every 30 seconds until golden and crispy all over. Remove finished beignets and drain on paper towels. Dust warm beignets generously with powdered sugar.

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    Nutritional Facts for Beignets

    Serving Size: 1 (1092 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 122.2
    Calories from Fat 31
    Total Fat 3.5 g
    Saturated Fat 2.1 g
    Cholesterol 8.9 mg
    Sodium 64.3 mg
    Total Carbohydrate 20.5 g
    Dietary Fiber 0.5 g
    Sugars 7.7 g
    Protein 2.1 g

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