New Orleans Beignets

The barley flour make this authentic.

• Ready In: 50 mins
• Serves: 6
• Yields: 24 beignets

Ingredients

• 1 2⁄3 cups all-purpose flour
• 1⁄2 cup  barley flour
• 1⁄4 cup sugar
• 2  teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 2⁄3 cup buttermilk, room temperature
• 1  large egg, room temperature
• 1  tablespoon butter, melted
• 1  teaspoon vanilla extract
• 1⁄2 gallon  vegetable oil (for frying)
•  powdered sugar, for sprinkling

Directions

1. In a large mixing bowl, combine the all-purpose and barley flours, sugar, baking powder, baking soda and salt. Mix well.
2. In a separate bowl, whisk together the buttermilk and egg.
3. Add the melted butter and vanilla, mixing well.
4. Add the liquid ingredients to the dry ingredients and mix well.
5. Divide the dough into two balls.
6. On a floured surface, knead each ball 10 to 20 times and roll out into a 9 x 9 inch square that is 1/8 inch thick.
7. Cut the big square into 12 smaller squares.
8. Pour oil into cast-iron Dutch oven or other deep, heavy bottomed pot until it reaches a depth of 3 to 4 inches. Heat oil over medium-high heat to 375 degrees.
9. Fry 3 or 4 beignets at a time, turning once shortly after dropping them into the hot oil, for about 2 minutes or until lightly browned on both sides.
10. Remove with a slotted spoon and drain on paper.
11. Sprinkle with powdered sugar.