Ingredients
-
-
1
-
1
-
-
1/2
-
2
-
2
-
1/4
-
2
-
2
-
-
-
-
-
Directions
Cinnamon and Sugar Beignets,I found this recipe in “Out to Brunch – At Mildred Pierce Restaurant” Beignets are a french doughnut without the holes. These are best served while still warm.,They are also great with lemon cest insted of cinnamon in the dough an only sugar outside,
Many thanks for a great recipe!,used our ABM to prep the dough. Refrigerating the dough made working with it much, much easier. (I also oiled the bowl first that held the dough and that also helped.) But I’ll be honest: I think I prefer the non-yeast version of beignets but my review should in no way be considered negative or stop anyone from trying this recipe. Let me try another beignet again tomorrow morning *with coffee* … Made for ZWT 9.
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Steps
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1
Done
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In a Bowl, Combine the Warm Water, Yeast and 1 Teaspoons of the Sugar. Set in a Warm Place For 10 Minutes. |
|
2
Done
|
in a Large Bowl, Cream Together the Butter, Remaining White Sugar and the Cinnamon. Add the Eggs and Yolk One at a Time, Beating Well With a Wooden Spoon After Each Addition. Beat in the Yeast Mixture, Salt and Flour Until Smooth. |
|
3
Done
|
Cover the Bowl With Plastic Wrap and Place in a Warm Spot Until the Dough Has Doubled in Size, About 2 Hours. Punch Down the Dough in the Bowl, Cover Again and Refrigerate For 3 Hours or Overnight. |
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4
Done
|
Heat the Oil to 325 F (160 C). Meanwhile, Turn Dough Out Onto a Lightly Floured Surface and Press to a 1" Thickness. Using a 2" Cookie Cutter Dipped Into Flour, Stamp Out the Beignets. Press Scraps Together and Pat Into a 1" Thickness. Cut Out the Remaining Beignets. |
|
5
Done
|
Fry Beignets, 4 at a Time, Turning Occasionally Until They're Evenly Browned (about 5 Mins). With the Slotted Spoon, Carefully Scoop Them Out and Place on a Paper Towel to Absorb Any Excess Oil. Roll the Beignets in the Cinnamon Sugar While They're Still Warm. |
|
6
Done
|
Note: Also Good Rolling Them in Powdered/Confectioners Sugar. |
