Thursday, July 22, 2010



-- 1/2 c. water
-- 4 Tbs. butter
-- 1 Tbs. sugar
-- 1/2 tsp. salt
-- 1/2 c. flour
-- 4 large eggs
-- 2 tsp. vanilla
-- powdered sugar
-- oil for frying

Preheat oil for frying to 365F.

Combine first four ingredients in a med. saucepan and bring to a steady boil. Add in the flour all at once. Stir vigorously, without stopping, over med. heat until the mix comes together and takes on a shine. Continue to cook, stirring constantly, for 2 mins. When you remove the pan from the heat, you will notice that the flour has formed a light crust on the bottom of the pan. Transfer the mix to a bowl. Add eggs, one a time, beating on med. speed for 2-3 minutes after each addition, and scraping down the sides of the bowl.

The mix should be smooth and shiney and should fold over on itself into a ribbon when the beater is lifted. Beat in the vanilla.

Immediately drop the dough, a scant Tbs. at a time, into the deep fat, Fry 4-5 beignets at a time until puffed and golden on both sides. Drain well on paper towels and dust with powdered sugar.

Makes about 15 beignets

[taken from Joy of Cooking: All About Breakfast & Brunch by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker]

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