Cinnamon and Sugar Beignets |
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Prep Time: 25 Minutes Cook Time: 275 Minutes |
Ready In: 300 Minutes Servings: 4 |
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I found this recipe in Out to Brunch - At Mildred Pierce Restaurant Beignets are a french doughnut without the holes. These are best served while still warm. Ingredients:
1 cup white sugar |
1 teaspoon ground cinnamon |
1/2 cup warm water |
2 tablespoons yeast |
2 tablespoons white sugar |
1/4 cup unsalted butter, soft |
2 teaspoons ground cinnamon |
2 eggs, large |
1 egg yolk, from large egg |
1/2 teaspoon salt |
1 2/3 cups all-purpose flour |
vegetable oil, for deep-frying |
Directions:
1. In a bowl, combine the warm water, yeast and 1 teaspoons of the sugar. Set in a warm place for 10 minutes.
2. In a large bowl, cream together the butter, remaining white sugar and the cinnamon. Add the eggs and yolk one at a time, beating well with a wooden spoon after each addition. Beat in the yeast mixture, salt and flour until smooth.
3. Cover the bowl with plastic wrap and place in a warm spot until the dough has doubled in size, about 2 hours. Punch down the dough in the bowl, cover again and refrigerate for 3 hours or overnight.
4. Heat the oil to 325 F (160 C). Meanwhile, turn dough out onto a lightly floured surface and press to a 1 thickness. Using a 2 cookie cutter dipped into flour, stamp out the beignets. Press scraps together and pat into a 1 thickness. Cut out the remaining beignets.
5. Fry beignets, 4 at a time, turning occasionally until they're evenly browned (about 5 mins). With the slotted spoon, carefully scoop them out and place on a paper towel to absorb any excess oil. Roll the beignets in the Cinnamon Sugar while they're still warm.
6. Note: Also good rolling them in powdered/confectioners sugar.
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