Basic Beignets

Submitted 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!"

 

• Ready In: 25mins
• Ingredients: 10
• Yields: 2 dozen

ingredients

• 1 cup water
• 1 cup milk
• 1 large egg
• 3 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 pinch nutmeg
• 4 -6 cups vegetable oil (for frying)
• confectioners' sugar

directions

1. Combine the water, milk and etg in a large mixing bowl and mix well.
2. Add the flour, baking powder, salt, and the sugar and mix until the batter is smooth.
3. Pour the oil into a large, deep pot or a deep fryer and heat to 360ºF.
4. Drop the batter by spoonfuls into the hot oil and fry, turning two or three times, until they are golden brown and puffy.
5. Drain on paper towels and sprinkle with confectioners sugar.

Reviews

[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!

 

[jl6794a]

While this would probably taste decently enough, it is by no means a real beignet. I gave it three stars though, because it's still more of a "real" beignet than most of the yeast recipes. But, a real beignet uses only water steam as leavening.

 

[lowrytx]

Wonderful recipe! So easy and good!

 

[suzidoer]

Wow, you weren't kidding, super easy and delicious! The texture is crunchy on the outside and soft like a bisquit inside! Yumm, the kids are snatching them up as I type! I made these exactly as she said except I doubled the recipe thinking the batter looked little. Well, when you cook these things, they get HUGE. I recommend a large tablespoon for the dropping of the dough, not a soup ladle like I used on the first batch. They come out a golden yellow and cooked through. The first batch were so big, softball size, that the very center was uncooked. Thanks for a superfast-can-do-it-right-now recipe with little clean-up or effort.

 

[Kaila C.]

Way too runny batter, maybe you should come to new Orleans and visit cafe du monde and see some real beignets . It was a disaster . I had to improvise to make it solid with lots of flour . Othwise it would be a stringy mess .