Prep 30 mins
Cook 30 mins
A Cajun/Creole breakfast specialty that is a cousin to the New Orleans beignet. Not the same as French croquignoles.
- 3 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 1⁄4 teaspoons salt
- 1⁄2 teaspoon freshly grated nutmeg
- 1⁄4 teaspoon ground cinnamon
- 3 large eggs
- 1⁄3 cup sugar
- 2 tablespoons unsalted butter, melted and cooled briefly
- 1 tablespoon milk
- 1 tablespoon pure vanilla extract
- vegetable shortening or vegetable oil, for deep frying
- powdered sugar
- In a large mixing bowl, stir the flour, baking powder, salt, nutmeg, and cinnamon together.
- In another bowl, whisk the eggs with the sugar until the sugar dissolves and the eggs are frothy and a light lemon yellow color.
- Add in the butter, milk, and vanilla; continue to whisk for a full minute.
- Switch to a sturdy spoon and mix in the flour mixture, about 1 cup at a time; the dough will be somewhat stiff.
- Flour a work surface lightly; pat out the dough into a ½-inch thick rectangle and let it rest for 15 minutes.
- Roll the dough out into a large 1/8 inch thick square, then trim off any ragged edges.
- Using a pastry cutter or sharp knife, slice the dough into diamond shapes (as small as 3x3 inches or as big as 6x6 inches).
- Heat enough shortening in a large deep skillet or saucepan to measure several inches in depth, bringing it to 375°.
- Transfer several dough diamonds to the shortening.
- After sinking briefly, the breads will rise to the surface.
- Fry them for about 1 minute, until puffed, crisp, and golden brown on both sides.
- Remove with tongs and drain.
- Repeat with the remaining dough; dust with powdered sugar and serve immediately.