Springtime Beignets & Berries
Pillowy New Orleans-style beignets fried until golden, dusted with confectioners' sugar and served with berries and whipped topping.
🍳 Cook: 2 min
Ingredients
| 1/4 cup | 60 ml | butter, room temperature |
| 3/4 cup | 180 ml | sugar |
| 1/2 tsp | 2.5 ml | salt |
| 1/2 tsp | 2.5 ml | ground cinnamon |
| 1/2 cup plus 2 tbsp | warm water (120°-130°F), divided | |
| 1/2 cup | 120 ml | evaporated milk |
| 1 package (1/4 oz) | quick-rise yeast | |
| 1 | large egg | |
| 3-1/4 to 3-3/4 cup | all-purpose flour | |
| — | oil for deep-fat frying | |
| — | confectioners' sugar | |
| — | berries and whipped topping, optional |
Instructions
- Beat the butter, sugar, salt and cinnamon until crumbly. Beat in 1/2 cup water and the evaporated milk. In another bowl, dissolve the yeast in the remaining water; add to the milk mixture. Beat in the egg until blended.
- Add 2 cups flour; mix until well blended. Stir in enough remaining flour to form a soft dough (the dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover and refrigerate 4 hours or overnight.
- Bring the dough to room temperature. On a floured surface, roll the dough into a 16x12-in. rectangle. Cut into 2-in. squares. In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°F (190°C). Drop the beignets, a few at a time, into the hot oil. Fry until golden brown, about 1 minute per side. Drain on paper towels. Dust with confectioners' sugar. If desired, serve with assorted berries and whipped topping.