Frank's Recipes! New Orleans Beignets for 32

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New Orleans Beignets for 32

The traditional French fritter or beignet is a puffy, deep-fried doughnutlike pastry. Try them topped--as they typically are in New Orleans--sprinkled with powdered sugar.

2/3 cup buttermilk
1/4 cup water
1 egg
1 tablespoon margarine or butter
1 teaspoon vanilla
3 cups bread flour
1/4 cup sugar
3/4 teaspoon salt
1-1/4 teaspoons active dry yeast or bread machine yeast
Cooking oil for deep-fat frying
Sifted powdered sugar

Add all ingredients, except the cooking oil and powdered sugar, to the bread machine according to manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover; let rest for 10 minutes.

Divide the dough in half. On a lightly floured surface, roll each portion of dough into a 9-inch square. Cut each into sixteen 2-1/4-inch squares.

Fry the dough squares, 2 or 3 at a time, in deep hot oil (375 degrees F.) for 1 to 2 minutes or until golden brown, turning once. Using a slotted spoon, remove from oil and drain on paper towels. Sprinkle with powdered sugar. Transfer to wire racks to cool.

Makes 32.

Nutrition facts per serving: 77 calories, 2 g total fat, 1 g saturated fat, 7 mg cholesterol, 62 mg sodium, 12 g carbohydrate, 0 g fiber, 2 g protein.