French Style Beignets ~~ Recipe courtesy of Glendalia Boutique Hotel and Culinary Studio
I recently took a cooking class and learned how to make tasty Beignets, just in time for our Mardi Gras Celebration. Read more below to try the recipe for yourself.
French Style Beignets
Author: Glendalia Culinary Studio - Prepared by Kristin Hale
Recipe type: Dessert
Cuisine: French
Prep time:
Cook time:
Total time:
Serves: 35
Create some tasty, French Beignets.
Ingredients
- 1 Package, dry yeast, dissolved in 4 tablespoons of water
- Oil for deep frying
- 31/2 cups flour
- 1 teaspoon salt
- ¼ cup sugar
- 1¼ cups milk
- 3 eggs, beaten
- ¼ cup butter, melted
- 1 cup powdered sugar
Instructions
- Dissolve yeast in 4 tablespoons of warm water, or according to the package directions. Set aside.
- Using a home-style deep fryer, heat oil according to manufacturer's instructions.
- In a large mixing bowl, combine flour, salt and sugar and mix well to ensure proper blending. Fold in dissolved yeast, milk, eggs and butter. Continue to blend until smooth dough is formed. Place dough in a metal bowl, cover with a towel or plate and allow to rise for 1 hour.
- Remove to a well-floured surface and roll out to ¼" thickness. Cut into rectangular shapes, 2x3" and return to the lightly floured pan. Cover with a towel and allow dough to rise. Deep fry, turning once, until golden brown. Drain and dust generously with powdered sugar.
- Enjoy
Be sure to check out the Glendalia Boutique Hotel and Culinary Studio and learn how you can make this and other amazing recipes with some fun cooking classes.
Wow these look really good, thank you for sharing.
Delicious I loved them when I was in New Orleans now I will have to make them at home. Thanks for the recipe
These look so yummy to try out!
Must try these! They look so delicious!
Yum!! I am pinning these, we LOVE beignets (though nothing will beat the actual French Quarter, Cafe Du Monde)
these look so good. My whole family would love them. Thanks for the recipe I pinned it.
These look super yummy! I may have to give these a try and besides the yeast I actually have all these at home. Thanks for the recipe!