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French Market Beignets recipe

French Market Beignets.

Sip caf au lait while enjoyinga warm beignet, a traditional New Orleans deep-fried yeast pastryserved with a generous dusting of powdered sugar.

Recipe: French Market Beignets

1 (1/4-ounce) package active dry yeast
1 cup warm water (105°F to 115°F | 40°C to 45°C)
3/4 cup evaporated milk
1/4 cup granulated sugar
1 teaspoon salt
1 large egg
4 to 4 1/2 cups all-purpose flour
Vegetable oil as needed for frying
Powdered sugar

  • Stir together yeast and 1 cup warm waterin a 2-cup glass measuring cup; let stand 5 minutes
  • Stir together yeast mixture, evaporatedmilk, and next 3 ingredients in a large bowl until blended. Graduallystir in enough flour to make a soft dough. Cover and chill 8hours.
  • Turn dough out onto a well-floured surface;knead 5 or 6 times. Roll dough into a 15 x 12 1/2-inch rectangle;cut into 2 1/2-inch squares.
  • Pour oil to depth of 3 or 4-inches intoa Dutch oven; heat to 375°F (190°C). Fry 3 or 4 beignetsat a time, 1 minute on each side or until golden. Drain on papertowels; sprinkle with powdered sugar.

    Makes 2 1/2 dozen.

    Making Beignets at Cafe Du Monde

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  • Comments



    Mary, I m so glad I found this site. I just used the cheater beignets as an energizer for kids doing chores. We all ate too many, but then worked them off! Perfect. Your recipes make me happy!


    Oh my gosh, the memories associated with beignets for me are many and they are all associated with one place, the Cafe du Monde coffee stand, in the Old Jackson Square area of the French Market in downtown New Orleans.

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