Joan Nathan’s Beignets de Carnaval from Louisiana Eats!: The People, the Food, and Their Stories by
Joan was so insistent on the Alsatian-New Orleans connection that we agree that her Beignets de Carnaval are a well-merited addition to this collection. Joan suggests them as a dish for the Jewish ...
Ingredients
- 7 tbsp. unsalted butter or margarine, at room temperature
- Vegetable oil for frying
- Confectioners’ sugar
- 4 cups all-purpose flour
- 3 large eggs
- ½ tsp. salt
- ¼ cup granulated sugar
- 1½ tbsp. active dry yeast
- ½ cup warm water
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