French Quarter Beignets

Form the first time I had  a beignet at Cafe Du Monde, I fell in love. I have continued to make  them every so often since then. They are soft, pillowy and perfect.


French Quarter Beignets


1/3 cup granulated sugar
2 1/2 teaspoons regular active dry yeast
1 1/2 cups warm water (105°F to 115°F)
2 eggs
1 cup whole milk
1/3 cup butter, melted
7 cups Gold Medal™ all-purpose flour
1 teaspoon salt
Vegetable oil for deep frying
Powdered sugar


In medium bowl, stir granulated sugar and yeast in warm water until dissolved. In large bowl, beat eggs, milk and melted butter. Add yeast mixture; mix well. Add flour and salt; mix well. (Dough will be very sticky.) Cover bowl with plastic wrap; refrigerate at least 2 hours or up to 24 hours.

Divide chilled dough into fourths; keep refrigerated until ready to roll. Place 1 portion of dough on lightly floured work surface; sprinkle with additional flour. With floured rolling pin, roll dough to 1/8-inch thickness; cut into 3-inch squares.

In deep fryer or 3-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. Fry dough squares, 3 or 4 at a time (do not overcrowd), in hot oil 2 to 3 minutes on each side or until puffed and golden brown. Drain on paper towels or cooling rack placed over cookie sheet.

Repeat rolling, cutting and frying remaining 3 portions of dough. Sprinkle beignets with powdered sugar before serving. Store in tightly covered container at room temperature.

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