PT30M Serves 4 - 6 1 cup all purpose flour 1 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup milk 1 large egg, beaten 1 tablespoon unsalted butter, melted and cooled

Quick French Beignet

Yes, I said a quick French beignet. Are you craving for a donut but don’t have a lot of time to wait for them to rise? Try my quick French beignet and you’ll be surprised just how delicious and fulfilling they are for that donut fix. The New Orleans French quarters are know for these donuts which are served with a strong cup of coffee mixed with chicory. Savor the quick beignet with an espresso or drip whatever you prefer.

 

1 cup all purpose flour

1 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk

1 large egg, beaten

1 tablespoon unsalted butter, melted and cooled

Canola oil, for frying

1/2 cup Powdered sugar, for serving

In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a 2 cup measuring cup, whisk together the milk, egg, and melted butter until blended. Pour the milk mixture into the flour mixture and whisk until just combine, be careful not to overwork the dough. Refrigerate for 30 minutes. While the beignet dough is resting you can start to heat your oil.

In a heavy bottom pot, over medium heat place 3 inches of oil to 350 degrees. When the oil had reached the temperature, add small spoonfuls of the batter into the hot oil. Cook until the exterior is golden brown and the interior is soft and fluffy, 3-4 minutes. Remove using a slotted spoon, transfer to a prepared plate lined with paper towels. Keep warm in the oven until all the batter is used. Dust the beignets generously with the powder sugar. Serve and enjoy while warm!

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