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Beignets from Oak Alley Plantation Cooking

By Brandi Rush

Beignets from Oak Alley Plantation Cooking

Ingredients:

  • 2 1/2 pounds self-rising flour
  • 2 tablespoons baking powder
  • 1/2 tablespoon granulated sugar
  • 3 c. warm water
  • Vegetable oil for deep-frying
  • Powdered sugar or pure cane syrup for garnish

Method:

Combine the flour, baking powder and sugar in large mixing bowl. Make a well in the middle of the mixture. Pour the water, one cup at a time, and begin mixing until all the water is used. Knead the dough in the bowl until it becomes smooth and doesn't stick to your hands.

Form a large ball with the dough and return it to the mixing bowl. Cover with a clean dishtowel and place in a warm, draft-free place to rise for two hours. Roll out about one-fourth of the dough to about 1/4-inch thickness onto a floured surface and cut into 3-inch squares.

Heat the oil to 350 degrees in a large, deep heavy pot or electric fryer. Drop the beignets, two to three at a time, into the hot oil and fry until golden brown and puffed. Remove from oil and drain on paper towels. Dust with powdered sugar or drizzle with cane syrup.

Store unused dough in a plastic freezer storage bag in the refrigerator for up to one week.

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