New Orleans Beignets

New Orleans Beignets created by COOKGIRl

The barley flour make this authentic.

Ready In:
50mins
Serves:
Yields:
Units:

ingredients

directions

  • In a large mixing bowl, combine the all-purpose and barley flours, sugar, baking powder, baking soda and salt. Mix well.
  • In a separate bowl, whisk together the buttermilk and egg.
  • Add the melted butter and vanilla, mixing well.
  • Add the liquid ingredients to the dry ingredients and mix well.
  • Divide the dough into two balls.
  • 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.
  • Cut the big square into 12 smaller squares.
  • 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.
  • 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.
  • Remove with a slotted spoon and drain on paper.
  • Sprinkle with powdered sugar.
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RECIPE MADE WITH LOVE BY

@gailanng
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@gailanng
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"The barley flour make this authentic."
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  1. COOKGIRl
    New Orleans Beignets Created by COOKGIRl
    Reply
  2. GingerlyJ
    every other beignet recipe I have tried fell short.. this one did not.. second only to cafe du monde itself!
    Reply
  3. gailanng
    The barley flour make this authentic.
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