Beignets
These fluffy beignets are a delightful treat that will transport you to the streets of New Orleans with each bite. Light and airy on the inside, crispy and golden on the outside, these delectable pastries are dusted with a generous coating of confectioners' sugar, adding a touch of sweetness to every mouthful. Perfect for breakfast, brunch, or a sweet snack, these beignets are best enjoyed warm and fresh out of the fryer. So go ahead, indulge in these irresistible treats and savor a taste of the Big Easy in your own home.
— Constant Cookbook
Ingredients
- Vegetable oil for frying
- 1/2 cup cake flour
- 1 2/3 cups all-purpose flour
- 1/3 cup sugar
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 2/3 cup buttermilk
- 1 egg
- 1 Tbs. unsalted butter, melted and cooled slightly
- 1 tsp. vanilla extract
- Confectioners' sugar for dusting
Instructions
- Line a baking sheet with 3 layers of paper towels. Fill a heavy pot halfway with oil, set over medium-high heat and heat to 370°F on a deep-frying thermometer.
- Meanwhile, in a large bowl, whisk together the cake flour, all-purpose flour, sugar, baking powder, baking soda and salt.
- In another bowl, whisk together the buttermilk, egg, butter and vanilla. Pour the buttermilk mixture into the flour mixture and stir until well combined.
- Divide the dough in half and form into 2 balls; the dough will be sticky. On a well-floured surface, knead each ball lightly 2 times, then roll into an 8-by-10-inch rectangle, flouring the rolling pin if needed. Using a knife, cut each rectangle into 12 small rectangles. Alternatively, using a 2-inch biscuit cutter, cut out 12 rounds from each rectangle.
- Fry the beignets 4 at a time, turning once, until golden brown on both sides, about 30 seconds per side. Transfer to the paper towel-lined baking sheet to drain. Dust the beignets generously with confectioners' sugar.
- Transfer the beignets to a platter and serve warm. Makes 24 beignets.
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