Beignets from Café Beignet
Photo: Oxmoor House
Take charge of this sticky dough by dusting your hands and work surface with flour before rolling out the dough.
Yield: Makes 1 dozen
- 2 cups self-rising flour
- 3 tablespoons chilled shortening, cut into pieces
- 3/4 cup hot water
- 1 tablespoon sugar
- 1 teaspoon vanilla extract (optional)
- Vegetable oil
- Wax paper
- Powdered sugar
- 1. Place flour in a large bowl. Cut shortening into flour with a pastry blender or fork until crumbly. Combine hot water and sugar in a small bowl, stirring until sugar dissolves. Let cool to room temperature; add vanilla, if desired. Add sugar mixture to flour mixture, stirring with a fork just until dry ingredients are moistened. (Dough will be sticky.)
- 2. Pour oil to depth of 3 inches in a Dutch oven; heat to 375°.
- 3. Meanwhile, turn dough out onto a well floured surface, and knead lightly 3 or 4 times. Roll dough to 1/4-inch thickness; cut into 2-inch squares, and place on wax paper-lined baking sheets. Let dough rest 10 minutes.
- 4. Fry beignets, in batches, 1 minute on each side or until golden brown. Drain on paper towels, and dust generously with powdered sugar. Serve hot.
Only you will be able to view, print, and edit this note.Add Note