Beignets
Beignets arrived in New Orleans with French colonial settlers and have since become a defining symbol of the city's food culture, famously served at Café du Monde.
Pillowy squares of deep-fried choux-like dough, dusted generously in powdered sugar — a beloved New Orleans specialty, best eaten warm alongside coffee.
Ingredients
Method
Mix flour, yeast, milk, sugar and egg into a soft dough. Prove for 1 hour.
Roll out to about 1cm thickness and cut into squares.
Fry in hot oil for 2-3 minutes per side until puffed and golden.
Drain briefly and dust generously with icing sugar while still warm.
Don't skimp on the powdered sugar — a proper beignet should be almost entirely covered in it.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
You may also like
More recipes you might enjoy
