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Beignets
Created by: Howcan Team
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- In a medium saucepan, bring 1 cup of water and 1/2 cup of unsalted butter to a boil.
- Stir in 1/4 teaspoon of salt and 1 cup of all-purpose flour until the mixture forms a ball.
- Transfer the dough to a mixing bowl and let it cool for 5 minutes.
- Using an electric mixer, beat in 4 eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Stir in 1 teaspoon of vanilla extract until well combined.
- In a large, deep pot, heat 2 inches of vegetable oil to 370°F (185°C).
- Spoon the dough into a piping bag fitted with a large star tip.
- Pipe 3-inch strips of dough into the hot oil, cutting with a knife or kitchen shears.
- Fry the beignets until golden brown, about 3-4 minutes per side.
- Remove the beignets from the oil and drain on paper towels.
- Dust the warm beignets with powdered sugar and serve immediately.
Beignets are a beloved French pastry that has a rich history dating back to the 16th century. These delightful treats are often associated with New Orleans, where they have become a culinary icon. The word "beignet" comes from the French term for "bump" or "bruise," which perfectly describes their puffy, pillowy texture. Traditionally, beignets are made from a simple dough of flour, water, and eggs, which is deep-fried to golden perfection and generously dusted with powdered sugar. Chefs like Cafe Du Monde in New Orleans have perfected the art of making these delectable pastries, drawing in locals and tourists alike. Today, the best beignets can still be found in New Orleans, where they are often enjoyed with a steaming cup of coffee. Whether you're savoring them in the French Quarter or attempting to make them at home, the key to a perfect beignet lies in achieving a light, airy interior and a crispy, golden exterior.
30 min
12
220 calories
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