Classic New Orleans Beignets Recipe
Delight in Classic New Orleans Beignets: fried dough puffs dusted with powdered sugar, perfect with chicory cafe au lait. Yield: 24 beignets | Served by Reily Foods.
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Ingredients
- 3/4 cup warm water (105-110℉; too hot or cold will inactivate yeast)
- 2 1/4 teaspoons active dry yeast
- 1/3 cup granulated sugar
- 1/2 cup whole milk
- 1 egg, beaten
- 3/4 teaspoon salt
- 2 cups Swans Down Cake Flour
- 2 cups all-purpose flour
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- Powdered sugar, for garnish
- Cafe au Lait, for serving, optional
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