Beignets

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Beignets
It may be possible to find a restaurant in New Orleans that doesn't serve beignets for breakfast, but I think I would rather eat at one that does. Try these with a cup of good coffee or hot chocolate and you'll wonder why you've been bringing home those boxes of doughnuts all these years.
Servings
Ingredients
  • 1/2 cup water 125 ml
  • 4 Tbs butter 60 ml
  • 2 Tbs sugar 30 ml
  • 1/2 cup all-purpose flour 125 ml
  • 4 eggs
  • 1 tsp vanilla 5 ml
  • 1/2 tsp grated lemon orange, or lime rind, 2 ml
  • A grating of fresh nutmeg
  • Powdered sugar for dusting confectioner's
Servings
Ingredients
  • 1/2 cup water 125 ml
  • 4 Tbs butter 60 ml
  • 2 Tbs sugar 30 ml
  • 1/2 cup all-purpose flour 125 ml
  • 4 eggs
  • 1 tsp vanilla 5 ml
  • 1/2 tsp grated lemon orange, or lime rind, 2 ml
  • A grating of fresh nutmeg
  • Powdered sugar for dusting confectioner's
Instructions
  1. Combine the water, butter, sugar, and flour in a saucepan and bring to a boil over low heat.
  2. Stir for about five minutes, until the batter becomes a shiny ball, and remove from heat.
  3. Add one egg at a time, beating vigorously for about 3 minutes after the addition of each egg.
  4. Add the vanilla, citrus rind, and nutmeg and beat to combine.
  5. Drop by the teaspoonful into deep fat heated to 375F (190C) and cook until golden, turning if necessary (they tend to turn themselves).
  6. Drain on paper towels and dust with powdered (confectioner's) sugar.
  7. Serve immediately.
  8. Serves 4 to 6.