- 120ml Warm water
- 4g Dried yeast
- 2 x tsp caster sugar + 75g
- 175ml Milk
- 525g Plain flour, sieved
- ½ x tsp vanilla extract
- 1 x Whole egg lightly beaten
- 1 x tsp Vanilla Extract
- 50ml Melted butter
- 1 x tsp Salt
- ½ x tsp grated nutmeg
- Vegetable oil for frying
- Icing sugar for dusting
- In a small bowl combine the yeast, 2 x tsp sugar & 120ml of warm water and leave to stand until the yeast foams – about 10minutes.
- While the yeast is proving, combine the milk, vanilla, butter, eggs & 75g sugar, salt, and nutmeg.
- Stir in the yeast mixture. Add in the flour approx. 100g at a time. After you have kneaded in 400g start kneading with your hands, adding in the rest of the flour as you knead, it will be slightly sticky to begin with. Knead until smooth and elastic – about 10 mins.
- Place the dough in an oiled bowl, cover with clean tea towel and place in a warm place until doubled in size approx. 90 minutes.
- Lightly dust your work surface with flour and, knock the dough back. Roll out to 1-cm thickness Working at a diagonal, cut the dough into 5-cm strips, then at the opposite diagonal, cut the strips into diamonds. Place the beignets on a baking tray lined with parchment. Keep using up the dough as you go reshaping into diamonds. Cover with a tea towel and put in a warm place for 1 hour, until doubled in size.
- Bring a pan of vegetable oil approx. 8-cm depth to heat to 185c or use a deep fat fryer if you have one. Carefully drop in the beignets 3-4 at a time, making sure there is enough space so that they do not touch each other, and fry until golden brown approx. 2-3 min on each side. Continue cooking in batches making sure the oil is returned to 185c each time. Keep the cooked beignets warm in the oven.
- Dust with icing sugar & enjoy.
I first tried these in Café Du Monde in New Orleans. Light little doughnuts with a dusting of sugar – delicious with freshly brewed coffee. The perfect addition to a lazy Sunday morning brunch especially if someone else makes them for you!
Recipe credit Marjie Lambert, Cajun cooking