This is a great dessert or appetizer to get the party going. They are soft, fluffy and airy, not to mention totally pickyllicious. Keep your eyes open, give it a try and enjoy it. Check out the history behind how a Nun Fart was at the origin on this fluffy recipe. Astonishingly hilarious!
Prep Time: 75 Minutes
Cook Time: 20 Minutes
Estimated calories: 230
3/4 cup water lukewarm
2 1/4 tsp active dry yeast
1/4 cup sugar
1/2 cup milk
3 1/2 cups all-purpose flour
1/2 tsp salt
2 tbsp butter unsalted and softened
Vegetable oil for frying
Powdered sugar for sprinkling (optional)
In a bowl combine the water, yeast and vanilla sugar. Whisk it all together a bit and let it sit for about 5 to 8 minutes until the yeast dissolves and starts to froth up.
Once the yeast has dissolved, add the egg, milk and whisk them all together again.
Use your mixer's bowl combine the flour and salt. Add the yeast mixture and butter to the bowl. Using the dough hook, mix it well until well fully incorporated. For smaller size portions, no need to use an electronic mixer.
Mix well until the dough is done.
Remove the dough from the mixer and place it in an oiled bowl. Cover it with a clean towel or plastic wrap and let it rest and double in size, anywhere from 1 to 3 hours depending on the ambient temperature. I usually put it in the oven and let it sit inside for 2 hours.
Roll out the dough in a long rectangle that's about 3/4 of an inch in thickness. Cut the dough in long strips then cut the strips to form squares or rectangles. Tip: I sometimes use the ice cream scoop if I'm in a rush.
Add about 3 inches of oil to a deep frying pan and let the oil be hot. It is very important. at least at 350 F degrees. Fry the beignets, about 5 or 6 at a time until golden brown on both sides. Make sure you turn them on both sides to fry them evenly.
Transfer the beignets to a large bowl lined with paper towels to drain some of the excess oil. Sprinkle beignets with powdered sugar and serve.
Yum Yum Time!
Make sure your water is not too hot or it could kill the yeast which will cause your dough not to rise at all. The recommended temperature for the water should be between 110 F degrees and 125 F for proofing. While 90 F degrees may be the best temperature for yeast to multiply, that's not warm enough for proofing active dry yeast.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.